At this year’s in-person Snackex event, Ingredion will showcase its ingredient solutions designed to help snack manufacturers develop nutritionally balanced products while maintaining indulgence and texture.
The company will show its Vitessence Pulse proteins and Homecraft Pulse flours which are used to develop nutritious, protein-enriched snack products with balanced nutritional positioning. It will also demonstrate its Hi-Maize 260 resistant starch, a dietary fibre aimed to enhance the nutritional profile of snacks such as crackers.
The event will also see Ingredion highlight a range of products to improve taste profile of reduced sugar, reduced salt and protein enriched snacks. This includes polyol produced by fermentation, Erysta, which supports functional build back and sweetness, enabling manufacturers to create reduced sugar products without compromising on textural and functional properties.
Ingredion will also highlight a number of its texturisers and starches aimed to recover the texture of healthy snacks and regain optimal processability characteristics. This includes its Precisa Crisp texturisers based on corn, tapioca, potato and sago starches, and enable formulators to modify and create customised textures in sheeted snacks; its pregelatinised food starch, Crispioca, which acts as a general texturising agent; and its Purity Alpha 806, a native food starch based on waxy rice which serves as a water binder and stabilising agent for low moisture systems.
With 15% of millennials already meat-free, and more consumers are changing their diets to become flexitarian, vegetarian or vegan, plant-based snacks are becoming increasingly appealing to consumers. The company will also showcase its range of affordable, plant-based glaze solutions, including Simplistica and Fusera.
Janin Zippel, Strategic Marketing Manager, Bakery, Snacks and Confectionary EMEA at Ingredion, said: “EMEA is the largest snack market globally and is predicted to achieve six percent annual growth between 2021 and 2026. Coupled with a growing consumer appetite for healthier snacks with as many as 50% of European consumers looking for healthier snacks all or most of the time in the current post-COVID climate, this presents a significant opportunity for snacks manufacturers to tap into this developing market.
“Our team of experts will be on hand able to guide visitors through the latest consumer insights and how our latest ingredient innovations can help them to develop low sugar, low salt, protein enriched and high in fibre snacks that deliver the same eating experience as traditional snacks, without compromise to taste or texture.”
Taking place from the 6-7 July at Hamburg Messe, Germany and organised by the European Snacks Association (ESA), Snackex is a savoury snack and snack nut professional trade event.
