Inspired by evolving consumer food and beverage trends, including health and wellness, reduced sugar, reduced salt, enhanced protein and plant power, at this year’s in-person SNACKEX, Ingredion will showcase a variety of its ingredient solutions to help snack manufacturers develop and formulate nutritionally balanced products while maintaining indulgence and texture.
Taking place from 6-7 July at Hamburg Messe, Germany and organised by the European Snacks Association (ESA), SNACKEX is the only savoury snack and snack nut professional trade event in Europe.
Janin Zippel, Strategic Marketing Manager – Bakery, Snacks and Confectionary EMEA at Ingredion, says: “EMEA is the largest snack market globally and is predicted to achieve six percent annual growth between 2021 and 2026. Coupled with a growing consumer appetite for healthier snacks, with as many as 50% of European consumers looking for healthier snacks all or most of the time in the current post-Covid climate, this presents a significant opportunity for snacks manufacturers to tap into this developing market.
“Our team of experts will be on hand able to guide visitors through the latest consumer insights and how our latest ingredient innovations can help them to develop low sugar, low salt, protein enriched and high in fibre snacks that deliver the same eating experience as traditional snacks, without compromise to taste or texture.”
Ingredion will be on hand to discuss a number of its solutions which can help customers to create or reformulate low sugar, low in salt, high in protein and high in fibre snacks. This includes its VITESSENCE® Pulse proteins and HOMECRAFT® Pulse flours which are used to develop snack products that are highly nutritious, protein-enriched and have a balanced nutrition positioning. In addition to its HI-MAIZE® 260 resistant starch, a dietary fibre which enhances the nutritional profile of snacks such as crackers.
SNACKEX will also see Ingredion showcase a range of its solutions designed to boost the taste profile of reduced sugar, reduced salt and protein enriched snacks. This includes its polyol produced by fermentation, ERYSTA®, which supports functional build back and sweetness, enabling manufacturers to create reduced sugar products without compromising on textural and functional properties. Ingredion experts will also be on hand to discuss its natural flavour modifier NSF-13, which improves targeted flavour tonalities, notably brown notes, while reducing potential bitterness on top of its core sweetness quality contribution. In addition to VERSAFIBE™ 285 soluble corn fibre, which helps to build back sensory and functional attributes lost when reducing or replacing sugar, while also offering the appeal of high fibre.
Ingredion will also highlight a number of its texturisers and starches which recover the texture of healthy snacks or can regain optimal processability characteristics. This includes its PRECISA® Crisp texturisers which are based on corn, tapioca, potato and sago starches, and enable formulators to modify and create customised textures in sheeted snacks; its pregelatinised food starch, CRISPIOCA™, which acts as a general texturising agent; and its PURITY® Alpha 806, a native food starch based on waxy rice which serves as a water binder and stabilising agent for low moisture systems.
With 15% of millennials already meat-free and more consumers are changing their diets to become flexitarian, vegetarian or vegan, plant-based snacks are becoming increasingly more appealing to consumers. Therefore, Ingredion will also showcase its range of affordable, plant-based glaze solutions, including SIMPLISTICA® and FUSERA.
To find out more about Ingredion’s solutions please, visit their experts on stand 804. To schedule an interview with an Ingredion expert at the event, please contact email@example.com.
 Euromonitor, 2021
 Mintel / Lightspeed, 2021
 UK Diet Trends 2020, Finder, 2020