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ROTTERDAM, The Netherlands – IMCD Food & Nutrition showcases technical innovation in a new confectionery unveiled at the Food Ingredients Europe (FiE) in Frankfurt. Developed by the IMCD European technical team, the confectionery is the result of the company’s initiative to create a product using ingredients sourced from various principal partners. It contains a unique aerated, allergen-free praline filling.
Following the formulation of the praline filling in the IMCD Technical Centre, experts worked in partnership with a Belgian praline manufacturer, using their facility to complete the product with high-quality chocolate. During this stage, IMCD flavour specialist Martien Segers directed her efforts towards selecting the optimum taste for the final praline, presenting a product that is new to the market, showcases IMCD technical expertise, and delivers a premium flavour.
The company believes that comprehensive application expertise is vital to bringing together the latest ingredient technologies developed by its partners as complementary solutions that fit the local market needs. The value of this approach was especially demonstrated with the Belgian praline development. IMCD’s technical team proved that through continuous collaboration with its suppliers, as well as universities and institutes, it can gain an in-depth understanding of its ingredients and a valuable insight into current market demands to help it formulate the most effective combinations. In the case of this praline, IMCD was able to provide its customers’ R&D departments with a reliable, innovative recipe.
Michel Faes, technical manager, IMCD Food & Nutrition, said: “This product is the result of major ingredient innovation together with a passion for recipe development, application understanding and knowledge of the latest market trends. Attracting the attention of patisserie chefs, product developers and marketers, IMCD will continue to demonstrate the added-value it can bring to its partners.