At this year’s edition of Food Ingredients Europe (FiE), Roquette, a global leader in plant-based ingredients, will launch at Hall 3.1 Stand G120 to witness some of the exciting developments from the company’s recently opened Food Innovation Center. Through a series of live cooking demonstrations, technical experts from the company will bring to life its comprehensive portfolio of plant-based ingredients through prototypes designed to address three key areas of food development; Positive Nutrition, New Cuisine and Transparency. From indulgent no-added sugar cookies to an innovative plant-based fusion of a nem and a samosa, Roquette is set to inspire brand owners in taking the first steps towards a more sustainable and delicious future with culinary creativity.

“With over 50% of European consumers reducing their meat consumption and opting for tasty, healthy and affordable alternatives instead,1 this immersive on-stand experience enables manufacturers to explore new ways to meet this growing demand using our plant-based food solutions,” comments 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.”

Baking ingredient exhibition notes that Bakery and snack producers can sample Positive Nutrition concepts that meet consumer needs for clean labeling, nutrition improvement, gut health, prebiotic effect and immunity, as well as sustainable manufacturing. This includes crunchy healthy bites formulated with Roquette’s NUTRIOSE 10 soluble fiber and NUTRALYS  texturized pea protein, alongside no-added sugar biscuits made with NUTRIOSE 06 soluble fiber  and SweetPearl maltitol to meet the rising demand for indulgent sweet treats with low sugar content.

For brands looking to appeal to the 74% of global consumers craving unusual and exotic flavors,2 Roquette is set to showcase its plant-based nemossa, also featuring NUTRALYS plant protein. To complement this dish, the company will serve a tangy sweet and sour sauce, featuring its CLEARARM cook up starches.  

Demonstrating a novel approach to sustainable and transparent formulation, Roquette will 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,” adds 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.”

Bakery China will continue to share more industry professional content with you, so please stay tuned!

Bakery China, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China is the Asia Pacific's leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry.It is  the first choice trade fair to enter China's bakery market.

The 26th Bakery China will be held on May 21-24,2024 at National Exhibition and Convention Center (NECC), Shanghai, covering 320,000 sqm show space. Over 2,200 exhibitors and 400,000 visits are expected.
（source:  World Bakers）