Fi Europe 2021 took place from 30 November-2 December in Frankfurt, Germany, this year, offering three days of in-person exhibitions from global food and beverage brands.
The event saw national and international companies displaying ingredients and applications, as well as innovative formulations spanning the dairy, plant-based, sports and healthy ageing sectors, to name a few.
Despite travel restrictions and cancellations, the exhibition had a good turnout with active participation from exhibitors and guests alike – with many suggesting the turnout focused on “quality over quantity” this year.
Some companies were missed, including ADM, Glanbia, Cargill, Symrise and Faravelli, yet we hope to meet them in person in the near future.
Major businesses such as Bunge Loders Croklaan, Meurens Naturals, Palsgaard, Nexira, Vitae, GNT, Ingredia, FrieslandCampina Ingredients, Fuji Oil Europe, Beneo, Chr Hansen, Kerry, Austria Juice, Fiber Star, Griffith Foods, ICL, CFF, Martino Rossi, Rousselot, Olam Food Ingredients, Prova (and many more) attended the event to showcase cutting-edge ingredient solutions.
The theme for this year was very much revolved around clean label, natural and sustainable ingredients, an ongoing trend that will skyrocket into 2022 and beyond.
Chr Hansen won an award for its FreshQ ingredient – a range of next-generation cultures that provide protective effects against yeast and mould, extending the shelf life of fermented dairy products.
The plant-based category was also thriving, with an extensive list of companies debuting dairy-free and animal-free applications – even those that are otherwise renowned for their dairy products.
FrieslandCampina Ingredients displayed its Plantaris protein range, which utilises pulses such as pea and faba and can be used in multiple applications from drinks and powders, to bars and spreads. Meanwhile, Bunge Loders Kroklaan showcased its fat systems and co-created plant-based meat replacers that mimic the sensory experience of real meat.
Nexira spoke about its Naltiv locust bean gum ingredient, which aims to add creaminess and improve mouthfeel and roundness in both traditional and plant-based products. The ingredient also offers high solubility at low temperatures and prevent crystallisation.
Plant-based was also a focus for Kerry Taste and Nutrition, which has made this one of its four pillars of development for the coming year – in addition to authentic taste, preservation and proactive health. Kerry is working alongside chefs and developmental kitchens to create plant-based products that mimic their meat and dairy counterparts, even in terms of nutritional content.
Italian company HiFood specialises in the development and production of plant-based-clean label functional ingredients for the food industry with a focus on bakery, gluten-free, savoury and gastronomy. Its patented product, Meltec, is a 75% semi-solid ingredient for sugar and syrup replacements, made from vegetable fibres from legumes and cereals. The application can be used in bakery, confectionery, ice cream, sauces and beverage markets.
Beneo’s Christoph Boettger told FoodBev about the construction of its chicory root fibre production sites in Pemuco, Chile, and Oreye, Belgium. Boettger said that chicory root fibres are plant-based prebiotics that can help with digestive health and immunity, inner wellbeing, weight management, blood sugar management and bone health. The multi-million-euro investment will boost the company’s position in the health and nutrition segments, while increasing production capacity and customer offerings.
Fruit, sugar and starch supplier Agrana has been innovating in applications spanning dairy, ice cream, bakery, food and beverage, with a focus on sustainability. With organic, fair trade and clean label products in its roster, the company’s applications are tailor-made for its partners and product formulations.
GNT told FoodBev about its ‘The Power of Colour’ development, designed to help brands create colouring solutions that will connect with target consumers. Maartje Hendrickx, market development manager at GNT, said: “It’s clear that a one-size-fits-all approach to colour is rapidly becoming outdated,” and that it needs to be more inclusive.
The FoodBev team thoroughly enjoyed meeting everyone at Fi Europe. Until next year!
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