Roquette to showcase reduced sugar solutions

At this year’s edition of Food ingredients Europe (FiE) in Frankfurt, Germany, Roquette is inviting visitors to its stand to witness exciting new developments from its recently opened Food Innovation Centre.

Through a series of live cooking demonstrations, the company’s technical experts will bring to life its portfolio of plant-based ingredients through prototypes designed to address three key areas of food development; Positive Nutrition, New Cuisine and Transparency. From no-added sugar cookies to a plant-based fusion of a nem and a samosa.

“With over 50% of European consumers reducing their meat consumption and opting for tasty, healthy and affordable alternatives instead, this immersive on-stand experience enables manufacturers to explore new ways to meet this growing demand using our plant-based food solutions,” commented Benjamin Voiry, Head of Marketing Plant Proteins at Roquette. “The same technical experts who developed the food concepts will be preparing them fresh on-site and will therefore be on hand to explain how Roquette’s ingredients can be tailored to meet specific formulation needs.”

Bakery and snack producers can sample Positive Nutrition concepts that meet consumer needs for clean labelling, nutrition improvement, gut health, prebiotic effect and immunity and sustainable manufacturing. This includes crunchy bites formulated with Roquette’s NUTRIOSE 10 soluble fibre and NUTRALYS texturised pea protein, alongside no-added sugar biscuits made with NUTRIOSE 06 soluble fibre and SweetPearl malitol to meet rising demand for indulgent sweet treats with low sugar.

Demonstrating its approach to sustainable and transparent formulation, Roquette will also present TiO2-free gums made with PREGEFLO pregelatinized starch helping to meet consumer demand for friendly-labeling. Visitors can also sample plant-based jellies and wine gums made with CLEARGUM LG thin boiling starch – highlighting an innovative approach to creating gelatin-free sweets with a mouthwatering texture.

“Our new concepts are designed to help food manufacturers meet consumer demand for budget-friendly nutrition at a time of increased economic uncertainty, as well as providing scalable solutions to today’s regulation challenges,” added Christine Beauvois, Head of European Customer Technical Service at Roquette. “All while providing great taste and an indulgent experience. We look forward to collaborating with attendees to inspire the next generation of plant-based products that tick all the boxes.”

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Media contact

Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920

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