Ingredion will reveal significant consumer insights alongside plant-based food and beverage concepts at Food Ingredients Europe (FiE) 2024, taking place November 19-21 in Frankfurt, Germany.
The company’s latest ATLAS research reveals that clean label claims are now the top factor driving consumer willingness to pay premium prices, with 73% of European consumers seeking products made with recognisable ingredients. The research also shows that health-conscious consumers are increasingly focused on nutritional benefits, with 85% expressing acceptance of functional ingredients that deliver added health value. The data further highlights texture as a key differentiator, with “crispy” emerging as the most engaging mouthfeel attribute in savoury applications.
“Our latest ATLAS research confirms that clean label continues to be a major purchase driver, with up to 55% of European consumers willing to pay more for products with natural claims,” said Charlotte Commarmond, vice president of global marketing at Ingredion. “But consumers also want taste, texture, sustainability and more, so it’s crucial that clean label formulations can interplay with consumers’ overall preferences, as well as their growing appetite for healthful foods and beverages that may be high in protein and/or deliver zero or reduced sugar.
“Some specific findings from our ATLAS data highlight that ‘crispy’ textures are generating the highest consumer engagement in savoury applications, while plant-based proteins are gaining mainstream acceptance beyond traditional vegetarian and vegan consumers. For manufacturers, this presents both a challenge and an opportunity — how to deliver the taste and texture consumers expect while maintaining clean labels and meeting both sustainability goals and nutritional demands.
“Our solutions help bridge this gap, enabling manufacturers to create products that don’t compromise on eating experience while still meeting consumer demand.”
Ingredion’s showcase at FiE 2024 has been developed in conjunction with key distribution partner Univar Solutions. At stand 3.1H90, Ingredion’s culinary experts will prepare fresh plant-based prototypes spanning multiple categories. In the savoury category, visitors can sample a methylcellulose-free plant-based currywurst with no-added-sugar curry ketchup, accompanied by crispy seasoned fries and clean label plant-based mayo. These items feature Ingredion solutions including:
• NOVATION® Indulge 2940 functional native starch
• VITESSENCE® Prista P 360 protein concentrate
• KaTech by Ingredion food systems
Ingredion’s on-stand bakery offering includes a light, airy butternut chili cracker and sugar-reduced Madeleine, showcasing clean label credentials through Ingredion solutions including:
• PURITY™ Alpha 865 starch
• VERSAFIBE™ 285 Soluble Corn Fibre
In reduced dairy, Ingredion presents a hybrid cream cheese served on dark rye bread, alongside textured desserts, utilising combinations of citrus fibres and KaTech by Ingredion food systems.
The beverage selection features a protein-enriched vanilla ready-to-drink shake and a no-alcohol, no-added-sugar cocktail, demonstrating sugar reduction and protein fortification through Ingredion solutions including:
• VITESSENCE® Pulse 1853-51 pea protein isolate
• PureCircle™ by Ingredion Clean Taste Solution PSB-2112
These applications showcase several recently launched ingredients, including NOVATION® Indulge 2940 — the first functional native corn starch that provides unique gelling and film-forming properties, ideal for dairy alternatives and batters and breadings. The prototypes also feature FIBERTEX® CF multi-benefit citrus fibres, which provide enhanced texturising properties while supporting clean label declarations. Derived from upcycled citrus peels, the citrus fibres help manufacturers reduce or replace less consumer-accepted ingredients while maintaining great taste and texture.
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