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Food & Beverage Reporter Jan-Feb 2016

6 | JANUARY/FEBRUARY 2016 | FOOD & BEVERAGE REPORTER www.fbreporter.com F ood Ingredients Europe (FIE) 2015 took place in Paris (Dec 1-3) soon after those deadly jihadist attacks paralysed the French capital. I was expecting to find a still-numbed city in a fog of gloom, and a trade show depleted of exhibitors, thinly attended. Far from it. FIE 2015, like Paris itself, refused to be defeated; it was a pulsating showcase of an industry brimming with energy and innovation. The three-day event was packed throughout and the two giant halls showcased 1 400 exhibitors, from industry giants like DSM and Glanbia to minnows exhibiting exotic ingredients such as sacha inchi oil from Peru and arctic pine bark juice from Lapland. At the show, Innova, the big kahuna in food and beverage research, presented some key insights into emerging trends in the food and beverage sector, which was mirrored in many of the products on show. Innova director of innovation Lu Ann Williams summed it up with this comment: “Clean and clear labelling and ‘free-from’ foods have all gained traction and moved on to the next level … Other emerging trends for 2016 include the rise of the part-time vegetarian (flexitarian) consumer, interest in a return to food processed the natural or old- fashioned way, the search for permissible indulgence and the re-establishment of links to ‘real’ food.” Here are some the trends from the Innova report: For global products with an active health proposition launched within 2015, Innova extracted these insights: • 32% made a digestive health claim – confirming the fact that gut health is a primary consumer concern. • 17% made a vitamin fortification claim Free-From is on the Some of the keywords at FIE 2015 ... clean, fresh, natural. Bruce Cohen joined the throng at one of Europe’s leading ingredient expos and found an industry busy reinventing itself around key wellness trends TRENDS 2016 showcased 1400 exhibitors, from industry

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