BakeryandSnacks caught up with Tanya DeCastro, Technical Account Manager for Bakery, Snacks and Confectionery, to find out how the company can help produce in today’s challenging environment.
DeCastro said that Snackex had always been on the company’s radar and presented an opportunity to showcase its realigned portfolio that focuses on taste, texture and nutrition.
“We need to show our peers and also technology producers what we can do for them,”she said
“I think the pandemic has completely changed everyone and [we’re reducing] the number of regular meals we are eating [in favour of] snack opportunities. I think today consumers snack two or three times a day, whereas in earlier times, it could have been as an eleventh hour or an afternoon tea-type snack.”
Janin Zippel, Strategic Marketing Manager, Bakery, Snacks and Confectionary, EMEA, added: “EMEA is the world’s largest snack market and is projected to achieve 6% annual growth between 2021 and 2026. [according to Euromonitor].
“Coupled with a growing consumer appetite for healthier snacks, with up to 50% of European consumers looking for healthier snacks all or most of the time. [Mintel] In the current post-Covid climate, this presents a significant opportunity for snack food manufacturers to take advantage of this developing market.”
Aligned with growing consumer demand for discerning snacks, the company showcased its latest ingredient innovations to help producers develop low-sugar, low-salt, protein-enriched, high-fiber snacks that deliver the same high-fiber snack experience. consumption than traditional snacks.
Like its Vitessence Pulse proteins and Homecraft Pulse flours, and its Hi-Maize 260 resistant starch, which improves the nutritional profile of treats like crackers.
Ingredion’s Erysta is a polyol produced by fermentation, which supports functional rebuilding and sweetness, allowing manufacturers to create reduced-sugar products. Its NSF-13 natural flavor modifier enhances specific flavor nuances, particularly brown notes, while reducing potential bitterness, while its Precisa Crisp texturizers, based on corn, tapioca, potato and sago starches, allow formulators to create custom textures in sheet snacks.
“We are looking further ahead to resolve these challenges and become more agile in how we respond.”DeCastro said.
“We also have a lot of experience in how to rebalance [snacks] nutritionally. For example, if you take sugar from a product, it can change the color or the way the flavor is released. We are experts in how to reconstruct some of those missing elements that can occur. It’s about visual appearance, textual appearance and shelf life – they all go hand in hand.”
We delve into this topic and many others in our DeCastro video interview.
Ingredion Incorporated converts grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewery, and industrial markets. The Chicago-based company serves clients in more than 120 countries and generated 2021 annual net sales of nearly $7 billion.