FIE show preview: Taste and texture

Another big hitter in this market is Tate & Lyle, which will present prototypes of new ingredients solutions as part of its Rebalance service, which helps customers reformulate products to reduce fat, sugar and calories. Visitors will also be able to learn more about its Enrich service enabling manufacturers to develop products focusing on weight management, digestive health and immunity, and children's health. Also offering innovative solutions for customers looking to replace sugar and fat is Orafti with its Beneo-branded inulin and oligofructose-based ingredients, which offer additional benefits in the areas of digestive health, bone health and weight management.

For those looking to developing sugar-reduced and sugar-free confectionery, help is at hand from polyol giant Roquette, with its Maltisorb branded bulk sweetener and its Nutriose branded soluble fibre.

Visitors to National Starch's stand will be able to see live demonstrations from development chef Chris Lightfoot incorporating its Homecraft functional flours and Novation functional native starches.

New solutions from S Black will help manufacturers clean up food labels, replacing E-numbers with natural colours and flavours, while reducing sodium, MSG, fats and cholesterol without flavour loss. These include natural dairy concentrates, malt extracts ideal for caramel E150c replacement, natural stabilisers and soluble fibres with added health benefits.

A wide range of whipping agents, bakery enzymes and emulsifiers is on offer from Cognis, while Danisco will be hoping to impress bakers with new emulsifiers to help them create trans-free products with perfect crumb softness, texture, mouthfeel and stability throughout shelf-life.

Gelatine giant Gelita will be showcasing collagen peptides enabling sugar and fat replacement without affecting taste and texture.

Pure indulgence

But cutting calories is not the only motivator for schizophrenic modern consumers, who are looking for indulgence and health in equal measure. Barry Callebaut promises to cater for both with a host of new innovations at FiE from probiotic chocolate to white chocolate with real fruit, polyphenol-rich products under the Acticoa brand, and reduced sugar and fat chocolate.

Cargill is also promising to tantalise the taste buds with an unrivalled selection of chocolates, coatings, butters and powders, while caramels expert Nigay will woo visitors with new caramel flakes.

Herza Schokolade is also promising cutting edge innovation with the launch of new small pieces of aerated chocolate and two-colour chocolate drops ideal for ice cream, gateaux and cereals, plus chocolate fortified with vitamins, dietary fibres, omega-3 fatty acids and other nutrients.

Nimbus Foods is offering new organic, vanillin-free and non hydrogenated vegetable oil ingredients; while ADM will be showcasing its De Zaan range of high quality cocoa powders.

New from Unifine is a preservative-free, industrial version of its wrappable icing designed for use on muffins, cookies, pastries and doughnuts. Rousselot is launching a new gelling agent that helps create stable acid marshmallows, while Sipal Partners is launching Seda-Fruct: the market's first organic fructose syrup (see p12).

Colours and flavours

Colours suppliers at FiE are looking to cash in on demand for all things natural. GNT will be presenting its Exberry range of colouring foodstuffs; DD Williamson will be presenting its ColorMaker custom blends of natural colours and Chr Hansen will be showcasing new additions to its FruitMax colouring foodstuffs range.

Natural flavours are equally in demand, with S Black, Treatt and Synergy all promising to cater to this growing market

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