Objectives, trends, developments
In which direction is food manufacturing headed? What do consumers expect of your products and how can you meet this demand? Find out more about.
Zero Allergen Content
Demand for allergen-free foods is growing steadily.
Dietary Fibre Enrichment
Foods with reduced fat and sugar content are popular with consumers.
Baking and Freeze/Thaw Stability
It can be an art applying decorations and glazes – and just as much of one keeping these decorations consistently stable.
Clean Label
Knowing what foods contain and, above all, what they do not: details on food packaging are now higher up many consumers’ list of priorities.
Emulsification
Emulsifiers are essential for manufacturing ready-to-eat products and convenience foods.
Colour Stabilisation
Colours are synonymous with freshness and wholesomeness. Visual appeal is one fundamental reason why consumers buy.
Plasticity Enhancement
As demand for vegetarian and vegan products increases, so is the pressure on the food industry.
Baked Product Shelf Life
Bread should be soft, the crumb elastic – and should remain so for as long as possible after the first slice.
Flavour Rounding
If sweetness is what provides the right flavour in the first place, then sugar alternatives are called for.
Flavour Intensification
Full of flavour with clean-label characteristics: sensorially enhanced products that manage without conventional flavour enhancers appeal to consumers.
Gluten-Free Applications
Gluten-free diets are even popular with people, who do not suffer from a coeliac condition.
Low-Calorie Extenders
The “less sugar” or “no added sugar” product labels are worth adopting, not just in sports nutrition.
Cook-Loss Prevention
Even the biggest appetite fades if sausages are dripping in water or potato turnovers lose their shape.
Crumb Lightening
Mediterranean baked products and French baguettes in particular typically feature a light-coloured crumb throughout.
Protein Enrichment
Highly concentrated protein is also an in-demand ingredient in foods for weight reduction diets and for people with allergies or intolerances.
Salt Reduction
Less salt? Yes, please – but done the natural way, no additives, gluten or GMO.
Texture
Crispy, creamy, crunchy, soft ... consumers not only want taste sensations, textures also have to appeal to them.
Freeze Stability
If visual appeal, flavour and mouthfeel are diminished when products thaw, customer satisfaction quickly melts away.
Vegan Alternatives
Even if it does not contain meat, milk or egg, it should nevertheless have shape, a perfect texture and a thoroughly satisfying flavour.
Viscosity
The moment of truth comes when an apple turnover is switched from the freezer to the oven: will it manage to hold on to its shape and filling?
Water-Binding Capability
Maintaining succulence, water-binding capability and stability in ready meals and frozen products ... Not every additive is perfectly suited to that task.
Sugar Reduction
Consumers like seeing labels like “less sugar” or “no added sugar”.
