RAPS will showcase its ingredient expertise, expanded extraction capabilities and savoury solutions at Food Ingredients Europe 2026 in Frankfurt from 17–19 November.
Exhibiting at booth 51C28 in hall 5.1, the German ingredient specialist will present a range of concepts under the theme “Ingredient Excellence by RAPS: Combining Taste & Functionality”.
RAPS combines raw material expertise with blending and processing capabilities, functional ingredients and application know-how. Its portfolio includes seasonings, spice blends, marinades, functional systems, savoury preparations and pastes, microencapsulated ingredients and standardised CO₂ extracts.
Visitors will be able to explore applications spanning baked goods, plant-based and hybrid meat products, sauces and dairy products, alongside savoury concepts from the company’s “Authentic Asia” Culinary Challenge and solutions from its Fresh technology portfolio.
Expanded extraction and processing capabilities
A major focus will be RAPS’ investment in additional CO₂ extraction capacity. Supercritical CO₂ extraction enables valuable components to be selectively concentrated from botanical raw materials, supporting the production of highly standardised extracts with consistent sensory profiles.
The expanded capacity is intended to strengthen RAPS’ capabilities in botanical extracts and create further opportunities across established and emerging food applications.
RAPS will also highlight its microencapsulation technology, which protects sensitive ingredients and enables controlled release. This can support applications where stability, targeted functionality and predictable performance during processing or in the finished product are required.
Its Freshline portfolio will also be featured, comprising savoury preparations, sauces, pastes, fillings and other solutions based on chilled and frozen raw materials.
Agneta Hoffmann, Chief Marketing Officer of the RAPS Group, said food manufacturers increasingly require solutions that combine taste, functionality, technology and application expertise.
“Our continued investment in technologies such as CO₂ extraction and microencapsulation, combined with our raw material and ingredient expertise and strong culinary and application know-how, enables us to support customers from the initial idea through to a solution that performs in the final application,” she said.
Bringing culinary trends into applications
RAPS will also present concepts developed through its Culinary Challenge – Authentic Asia initiative.
Based on market research, international food scouting and culinary workshops, including collaboration with a British-Vietnamese chef, the range translates Asian flavour profiles into scalable industrial solutions.
Selected sauces, dips, marinades and seasonings will be available for visitors to sample, alongside concepts demonstrating how flavour and functional systems can be combined in plant-based, hybrid and bakery applications.
Across its Fi Europe showcase, RAPS aims to demonstrate how ingredient technologies, culinary expertise and application support can help manufacturers create differentiated products with consistent taste, functionality and processing performance.
