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Highlighting the natural in food ingredients

Source:Ringier Food

Date Published:9/30/2016 05:09:05 PM

Fi Asia puts the spotlight on the latest products derived from natural sources

NATURAL products are perceived as better for health. Although using natural ingredients – as opposed to artificial – can be much more expensive, it is a selling proposition that works well in the food and beverage industry, more so these days when consumers are becoming drawn to foods labelled as natural, healthy, free-from, organic, and so on. Top of their list are products marketed as clean label. Products labelled as low in fat, sugar, or salt; or high in fiber, protein, and vitamins, are universally appealing. At exhibitions like Food ingredients Asia (Fi Asia), F&B producers gravitate towards offerings that can enhance their existing products, replace older ingredients, or help them develop products for Millennials and seniors.

In Asia where cultures and tastes are diverse, ingredient companies design specific products for target markets. Yongjing Li, Ph.D. the regional president for Asia Pacific at DuPont Nutrition & Health explains that it is a factor for success in the region. At Jakarta where Fi Asia was held from 21-23 September this year, the company introduced SUPRO® XT 221D, a soy protein that fully dissolves instantly in beverage.

Kalsec also develops products to meet the tastes of different markets in Asia. It showcased spice and herb flavor extracts of Asian favorites like Adobo, Tom Yum and Kimchi. The company offers a complete solution – color and spice together, according to Kathleen Koh, managing director, Asia Pacific at Kalsec.  

First time exhibitors in Indonesia, Epi Ingredients presented its range of fermented powders (yoghurt powder, quark powder and fermented milk powder) that offer a pleasant dairy flavor to indulgent food or beverage. Fonterra also introduced its dairy products and ingredients in Jakarta for the first time.

Parabel’s Lentein, a protein derived from water lentils, was among most innovative products at last year’s Fi Asia. It is now being marketed in Indonesia by Barentz.

Ricky Sutanto of PT Doehler Indonesia says fruit juice concentrates are among its leading products in Indonesia. He also sees local demand for natural ingredients to grow in the next few years, as more companies become export-oriented.

Corbion managing director Frank Goovaerts also noted that at the Jakarta event, nearly 90 percent of participation comes from the local market. Corbion showcased its lactic acid derivatives for various products ranging from meat to confectionery. 

Tate & Lyle introduced two products, KRYSTAR® Crystalline Fructose to help reduce sugar and the calorie count. It also launched CLARIA® Delight Tapioca-Based Starches for use in products like yoghurt, soups and sauces that make trending ‘clean-label’ claims including ‘non-GM’.

AAK presented its tried-and-tested vegetable oil solutions which are known to be low in transfat. One of the products highlighted especially for chocolate and confectionery is Tropicao, a solution that prevents bloom.

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