DSM-Firmenich gears-up for FiE Europe ingredients event

Flavours, fragrance and nutrition group DSM-Firmenich will be showcasing its latest array of products targeting the confectionery and bakery market at this year’s Food ingredients Europe (FiE) event taking place next month, writes Neill Barston.

As the company noted, it will be placing a strong focus on sustainable solutions at its booth for the event (3.1 F62) at Messe Frankfurt, Germany, between 19-21 November, which is set to attract major names from across the ingredients spectrum.

Visitors can also learn directly from dsm-firmenich’s experts at four speaking slots throughout the show, covering important trends in sugar reduction, health benefits, AI-powered fermentation and bakery.

As the business noted, two in three consumers are concerned about their health, two billion are deficient in essential vitamins and minerals and 40% of adults worldwide are overweight, so there’s an urgent need for high-quality food and drink products that support people’s health and well-being.

Maaike Bruins, Lead Scientist Nutrition & Health and Martin Mei, Senior Director Health Benefits & Solutions, both from dsm-firmenich, will address these health concerns head-on with a not-to-be-missed presentation on November 19 at 1:30 PM.

They will discuss the best approach to nourish the growing and aging population by adding more of the essential nutrients we need as well as reducing sugar, salt and saturated fats. Additionally, on November 20 at 11 AM, Judith van Peij Innovation Manager Baking & Confectionery, dsm-firmenich, will explore how innovative enzymes can be used to enhance whole wheat bread quality, from better dough stability to improved volume, helping to meet evolving consumer demand in taste, texture and health.

As the business noted, the challenge of cutting out sugar all-together has been one where there has been no single solution, and that there are nuanced approaches that can be taken to make meaningful reductions within product formulations.

On this, Francesc Puerto, Technical Sales Manager Sugar Reduction Europe, dsm-firmenich, will share a novel approach to reducing sugar in applications in a forward-thinking presentation on 19 November at 12 PM.

The session will dive into the innovative solutions that can restore the full sensory experience in low-sugar products without compromising on vibrant tastes – for a healthier, tastier and more sustainable future in food and beverages.

For those with a sweet tooth, dsm-firmenich has created chewy apricot-flavoured gummies and a flavourful BBQ sauce – both boasting reduced sugar formulations and an appealing taste profile.

Notably, food production is estimated to be responsible for 25% of global carbon dioxide emissions. Adopting more plant-based foods is a powerful step toward a more sustainable future. To meet the growing demand for plant-based options, dsm-firmenich will showcase its sustainable plant protein, Vertis CanolaPRO, in a range of innovative applications, including a tortilla and breakfast cereals.