Ingredion will be showcasing the latest consumer trends and ingredient innovations in three delicious recipe prototypes at this year’s Gulfood Manufacturing. Featuring two ‘on-the-go’ meals and a premium vegan dessert, the culinary concepts have been designed to show food and drink manufacturers how they can achieve consumer-winning textures while managing costs and speed to market.
Taking place from the 29-31 October at the Dubai World Trade Centre, Gulfood Manufacturing is the Middle East’s biggest annual food and beverage processing forum. Ingredion’s Senior Culinologist will be on stand to freshly prepare dishes that tackle industry challenges including affordability and specific label requirements, while meeting emerging consumer trends. Formulated with Ingredion’s highly functional texturisers, starches and food systems, the menu features a succulent chicken breast salad with curried Mango dressing, a mini-vegetable pizza and creamy coconut vegan dessert pot.
Technical experts will also be on hand to discuss visitor’s formulation and production challenges. Ingredion will demonstrate how its versatile range of ingredients can help manufacturers balance the need to deliver indulgent eating experiences while reducing fat or cost through four Technical Demo Kit samples. Each demo kit will feature several prototypes that showcase the latest consumer trends and flavours in the region, including samples of reduced-fat mayonnaise, low-fat creamy dessert, cost-effective yoghurt and perfectly crispy, flavoured nuts.
Esen Kural, Business Development Manager, Ingredion Middle East, says: “The Middle East and North African food and beverage sector is predicted to achieve 7.4 percent annual growth over the next three years. Coupled with consumers’ willingness to try out new trends and desire for the next big thing, this presents an opportunity for food and beverage manufacturers to tap into this developing market.
“Keeping up with the growth of trends is a challenge in itself. From the increasing demand for convenience products that fit into the needs of a busy lifestyle away from the home, to the challenges facing more indulgent categories such as dairy, where ingredients like fat, protein and milk can be subject to fluctuating price and supply. Manufacturers need as much knowledge as possible to make informed decisions and develop consumer-winning recipes.
“Our team of experts will be on hand able to guide visitors through the latest consumer insights and their own individual reformulation challenges, looking at the latest ingredient innovations can help to optimise costs without sacrificing eating quality and visual appeal. By closely mimicking consumer-preferred texture attributes and enhancing performance, the recipes and demo kits available to taste on stand will demonstrate how they can deliver on the latest consumer trends without compromising on consumers’ eating experience.”
Gulfood Manufacturing will host exhibitors from around the world and will showcase 81,000 square meters of processing technology to help manufacturers produce faster, cost-effective and higher quality products.
To find out more about Ingredion’s solutions please, visit their experts on stand S2-D22.
Ingredion’s on-trend concepts:
- A premium, creamy vegan dessert featuring our new clean label texturising starches, served with a dairy-free drinking yoghurt.
- A mini-vegetable pizza with a reduced-protein cheese and a rich tomato sauce made using two Ingredion tapioca starches for viscosity and extra pulpiness.
- A succulent chicken breast salad featuring an Ingredion modified starch for excellent water binding and an egg-free curried mango dressing.