Fruit and vegetable powders offer clean-label indulgence
Naturex is to highlight sweet and savoury product applications that offer ‘permissible indulgence’, using its NAT F&V 100% fruit and vegetable powders at the forthcoming Food Ingredients Europe 2013.
Made with no additives, and with no added sugar, Naturex’s 100% fruit and vegetable powders give food and beverage manufacturers the opportunity to tap into demand for natural, clean label products that offer great taste and a pleasurable eating experience.
Natural and clean label products – containing so-called ‘kitchen cupboard’ ingredients – are in big demand among consumers. Data from Mintel’s Global New Product Database shows that in 2012, there were more than 12,000 products launched in Europe with a natural positioning – an increase of 11% on the previous year.
Naturex will invite visitors to try natural sweet and savoury indulgent application concepts produced using NAT F&V 100% fruit and vegetable powders. Prototype products on the stand will include papaya and ginger potato chips and functional jellied gums. There will also be pastries created by top French chef Mickaël Azouz. All these products will offer superior organoleptic properties with strong, authentic flavours and rich colour – eliminating the need for ingredients to sweeten them or improve their taste and appearance, therefore reducing cost-in-use.
Frédéric Randet, business manager at Naturex, says “Shoppers want the processed products they buy to contain the same ingredients they have in their kitchen cupboards and refrigerators at home. The more natural a product is, the better a consumer feels about eating it – even if it’s a treat. Our 100% fruit and vegetable ingredients make this wish for permissible indulgence a reality.”
The 100% fruit and vegetable range includes Naturex’s innovative BIRS powders. These are manufactured in a specially designed 75 metre-tall spray-drying tower that preserves the fresh and intense flavours of the original raw material.
– Naturex will be located at Stand 8E12
