A successful Parisian ingredients mission
Last week’s Food Ingredients Europe offered some excellent industry insights into an array of major developments being fashioned across the sector.
From smaller to medium sized enterprises through to larger corporations, there were certainly some genuine innovations that delivered on the pre-show hype.
Despite logistics issues surrounding the show amid a citywide transport strike, we were able to meet with a broad spectrum of our key contacts, who all had plenty to discuss.
As far as confectionery and bakery markets are concerned, there were some interesting topics emerging surrounding product development.
It was notable from speaking to businesses such as Cargill, Olam, and Corbion (Cynthia Marmolejo of the company pictured) that an increasing number of customers are not simply looking for just pure ingredients, they are seeking even further added value solutions.
This is especially the case with companies’ research and development budgets increasingly under pressure, they are now actively looking to suppliers to play a direct involvement in product formulation.
While on the one hand, this seems like a logical development, it’s easy to envisage how this could place smaller ingredients businesses under strain.
However, judging by just how busy the show appeared during our time at the event, there were plenty of positives that gave cause for optimism.
As you’ll see from our festive edition of Confectionery Production, the chocolate market in particular is expected to increase globally over the next few years, so this in turn will impact on the level of new products and innovations that are destined for market in the near future.
While there are indeed broader economic challenges facing many sectors of industry, the confectionery and bakery worlds (though far from immune from turbulence), continue to show a decidedly robust sense of resilience.
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