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Latest on-trend snacks and ‘on-the-go’ meals


2019-10-26

Ingredion will be showcasing the latest consumer trends and ingredient innovations in three 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.
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 chicken breast salad with curried mango dressing, a mini-vegetable pizza and 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 crispy, flavoured nuts.
Photo: Ingredion