Ingredion showcased the latest consumer trends and ingredient innovations in three delicious recipe prototypes – two on-the-go meals and a premium vegan dessert – at this year’s Gulfood Manufacturing, which concluded at the Dubai World Trade Centre recently.
The company’s on-trend concepts were as follows:
• A premium, creamy vegan dessert featuring the company’s new clean label texturising starches, served with a dairy-free drinking yoghurt
• A mini-vegetable pizza with a reduced-protein cheese and a rich tomato sauce made using the company’s two tapioca starches for viscosity and extra pulpiness
• A succulent chicken breast salad featuring a modified starch for excellent water binding and an egg-free curried mango dressing
The culinary concepts were designed to show food and beverage manufacturers how they could achieve consumer-winning textures while managing costs and speed to market.
Ingredion’s senior culinologist freshly prepared dishes that tackled industry challenges, including affordability and specific label requirements, while meeting emerging consumer trends.
Technical experts were on hand to discuss visitors’ formulation and production challenges.
The company demonstrated how its versatile range of ingredients could help manufacturers balanced the need to delivered indulgent eating experiences, while reducing fat or cost through four technical demo kit samples.
Each demo kit will feature several prototypes that showcased the latest consumer trends and flavours in the region, including samples of reduced-fat mayonnaise, low-fat creamy desserts, cost-effective yoghurt and perfectly crispy, flavoured nuts.Esen Kural, business development manager, Ingredion Middle-East, said, “The Middle-East and North African food and beverage sector is predicted to achieve 7.4 per cent annual growth over the next three years.”