At Djazagro 2025 (7-10 April, SAFEX Palais des Expositions, Algiers, Algeria), Ingredion will showcase formulations that help food and beverage manufacturers respond to Algeria’s sugar tax while maintaining consumer-preferred taste profiles. Djazagro comes at a crucial time for the Algerian market, where health and wellbeing trends are gaining momentum, driving reformulation needs for producers.
The pressure to adapt intensifies during Ramadan when sugar consumption traditionally increases, yet consumers still expect satisfying taste experiences. Ingredion’s on-stand concepts – spanning bakery, beverages and beyond – address this challenge through sugar-reduction formulations that don’t sacrifice flavour, enabling manufacturers to meet both regulatory requirements and consumer expectations while managing production costs effectively.
“We’re facing unique challenges in balancing traditional taste preferences with growing health concerns,” explained Quentin Labbe, sales and technical services manager for the Middle East & West Africa at Ingredion.
“The introduction of the sugar tax in Algeria – combined with increased local production and new product development – has created a highly competitive landscape where manufacturers must innovate to succeed. Our beverage concepts demonstrate how manufacturers can achieve significant sugar reduction while maintaining the sweetness profiles that local consumers expect. Similarly, in bakery applications, our solutions for improved freshness and cocoa reduction help manufacturers control costs without compromising quality. This support is particularly key in baked sweet snacks – including biscuits and bars – with the rate of sweet snacks having grown by 11% by the end of 2023.[1]
“These innovations are particularly crucial now, as economic pressures impact consumer spending patterns. Our prototypes, from sugar-reduced soft drinks to protein-enriched brownies, show how manufacturers can deliver healthier options that still meet local taste preferences while managing production costs effectively.”
Visitors to Ingredion’s stand (AD 05) can sample sugar-reduced energy drinks and carbonated soft drinks that maintain the sweetness profiles consumers expect. Ingredion’s bakery concepts will feature freshness-improved madeleines with reduced cocoa content, demonstrating how manufacturers can enhance affordability while maintaining product quality. Additional prototypes will include reduced sugar content and enhanced protein, showcasing solutions for the growing health and wellness trend.
Stand visitors can also explore how the company’s expertise in texture and sweetness innovation helps overcome key formulation challenges across applications. Technical experts will be on-hand to discuss specific challenges around sugar reduction, cost optimisation and texture improvement.
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Joseph Clarke
Editor, International Bakery
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