.Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plant-based and sustainability, Ingredion will showcase a suite of delicious recipe prototypes at this year’s Food Ingredients Europe (FiE) event in Paris, France. Designed specifically for the event, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.Demonstrating the company’s dedication to trend-connected innovation, the company’s team of Culinologists will freshly prepare the prototypes, which will form a menu of food and drinks that balance both consumer and manufacturer needs. Formulated with its functional innovations,and food systems from KaTech, the company’s stand will feature plant-based foods from savoury, bakery, dairy and non-dairy categoriecan you take ferrous gluconate with foods..Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plant-based and sustainability, Ingredion will showcase a suite of delicious recipe prototypes at this year’s Food Ingredients Europe (FiE) event in Paris, France. Designed specifically for the event, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.The stand will also feature a beverage bar, enabling delegates to enjoy a range of tantalisingly tasty drinks, from reduced-sugar options, drinking yoghurts and protein shakes to cocktail recipes and plant-based chocolate milk..Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plant-based and sustainability, Ingredion will showcase a suite of delicious recipe prototypes at this year’s Food Ingredients Europe (FiE) event in Paris, France. Designed specifically for the event, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.In addition, the company’s vice-president of sustainability Brian Nash will deliver a presentation on ‘Leveraging Sustainability to Drive Growth.’ He will be joined at FiE by many executive leaders from the company, including vice-president of global marketing,Charlotte Commarmond, who will be on hand to reveal 2023 trends..Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plant-based and sustainability, Ingredion will showcase a suite of delicious recipe prototypes at this year’s Food Ingredients Europe (FiE) event in Paris, France. Designed specifically for the event, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.Commarmond says: “As consumer needs evolve and new trends emerge, food and beverage manufacturers face the constant challenge of adapting alongside them to satisfy an ever-diverse range of health and lifestyle choices, while maximising efficiencies and speed to market.”.Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plant-based and sustainability, Ingredion will showcase a suite of delicious recipe prototypes at this year’s Food Ingredients Europe (FiE) event in Paris, France. Designed specifically for the event, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.“Health and wellness — as well as sustainability — have an enduring appeal among consumers and are now front-of-mind for today’s consumers. That’s why our stand is highlighting a wide variety of great-tasting foods and beverages that showcase the diversity of global cuisines and deliver on a variety of consumer needs.”.Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plant-based and sustainability, Ingredion will showcase a suite of delicious recipe prototypes at this year’s Food Ingredients Europe (FiE) event in Pariferro 42s, France. Designed specifically for the event, these recipes show food and beverage mancalcium citrate chews targetufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.“With a rising number of consumers demanding more ‘natural’ and clean label products on the supermarket shelves, our on-stand prototypes represent a growing opportunity for manmagnesium malate interstitial cystitisufacturers to meet consumer trends while delivering business benefits.Our technical experts look forward to meeting with devegan calcium citratelegates to discuss what they can do to build consumer confidence and trust, while adapting their products to reflect today’s range of lifestyle choices.”.Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plant-based and sustainability, Ingredion will showcase a suite of delicious recipe prototypes at this year’s Food Ingredients Europe (FiE) event in Paris, France. Designed specifically for the event, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities.One of the many recipes to be featured is a plant-based lamb kofta, which uses Ingredion’s Vitessence Tex — a textured protein that delivers texture, firmness and chewiness to mimic the texture of meat. The plant-based lamb kofta, which also greatly delivers on organoleptic properties, combined with sustainability credentials,meets consumers’ complex food expectations and supports the business goals of many FiE attendees.