From textured wheat protein to clean and green texturising solutions, BENEO demonstrates the power of plant-based functional ingredients to promote better nutrition at its Hospitality Suite in Paris.
Benoit Tavernier, Product Manager of Specialty Rice Ingredients at BENEO explained that the company is focusing R&D efforts on its organic and clean label rice starches portfolio, with some new solutions already in the pipeline. With rice being such an accepted and recognisable kitchen cupboard ingredient, BENEO has already worked with manufacturers on a wide range of recipe concepts. These include everything from cream cheese, bakery creams, ice creams and tomato based sauces, through to spoonable dressings and ketchups.
Food and Beverage Trends – The next 10 Years
David Jago, Director of Innovation and Insight at Mintel gave further insight to Mintel’s food and drink trend predictions presented at the Hospitality Suite further highlight the relevance of the themes being discussed by BENEO at the event.
Taking a new approach to forecasting its trends, Mintel will be looking forward to 2030 through the lens of seven key factors expected to drive consumer spending decisions. Right at the top of the list is ‘well-being’. Well-being is no longer about simply wanting to look after oneself in broad terms, nor is it about the extremes of a total lifestyle change or commitment to an intense regime. Instead, a holistic, longer-term approach is becoming a key motivator of consumer behaviour, underpinned by convenience, transparency and value.
Concern for our environment will also grow and successful companies will be those that improve the health of the planet and its population. Science and technology will be vital and valid assets, but diets will change: red meat consumption will move from mainstream to luxury to taboo, and plant-based will be the new normal.
Overall, consumers are increasingly developing their own ideas of what constitutes good or bad nutrition for themselves. Although the mass-market and ‘one-size-fits-all’ approach will still have value, we will see the emergence of bespoke solutions that aim to fit the many disparate needs of consumers.
Find more about the trends from BENEO in the upcoming December/January issue of International Bakery
