Exhibitor preview: Ingredients at iba

Health-drive to influence iba ingredient launches

By Hal Conick

- Last updated on GMT

Ingredient trends: What to look for at this year’s iba
Ingredient trends: What to look for at this year’s iba

Related tags Chia seeds Nutrition

In the ingredient world, expectations are ever-changing. Now, consumers want sweet (but healthy) treats, snacks that are nutty with no allergy worries and bready snacks that don’t contain gluten.

Many of these modern trends, while seemingly impossible, are being created and released faster than ever by manufactures. New, unique ideas will be showcased September 12 through 17 in Munich at the 2015 IBA, a trade fair for the bakery, confectionery and snack industries.

More nutrition in bread

In developed countries like the UK and US, bread is starting to fall out of favor with consumers, as many have tried to cutting down on their consumption of carbohydrates. The European Commission has also listed 14 ingredients, including gluten, which must be listed on products labels. Euromonitor International reported last year that UK bread sales fell 5% in value.

Despite all of this aversion to carbohydrates and gluten, there may be an opportunity to engage the market nutrition-added bread that uses chia seeds and other unique ingredients. Chia seeds can be used as a gluten-free alternative for wheat flour.

Companies at IBA showcasing chia seeds’ abilities will include Chia Bia, IREKS GmbH from Germany and Original Chia from Denmark. Attendees can taste the end product and hear about how chia seeds can be used in baked goods.

Martin Braun KG will also showcase Infopoint Allergens, a touchscreen technology that allows visitors to look at the precise allergy information and nutritional value for the allergens of its products.

Sweet but healthy

Arla Foods will also bring an interesting nutritional twist to a product, as the company promises to unveil a snack cake mix that will include 200mg of calcium, 10% whey protein and only 100 calories per 21g serving.

Making child-friendly snack products will be important in the next year, as a Mintel report from earlier this summer found that 77% of snackers want ready to eat snack and 60% wish there were healthier snacks on the market.

Going vegan

The number of vegans is up across the world, especially in developed countries. Approximately 12% of UK residents follow a vegetarian or vegan diet, according to Mintel. The German Vegetarian Union, more than ten percent of Germany’s population is vegetarian, while a separate Mintel report said 36% of US residents occasionally purchase meat alternatives.

How is the industry taking advantage? At IBA, many companies will be showcasing vegan-friendly products, including Austrian company Backaldrin. In concert with TV chef and author Sebastian Copien, the company has come up with vegan snack ideas using the base of Vegipan, a yeast-free whole grain bread.

Iba will also feature “SnackTrendS,” a workshop area where presentations and examples will be given as to how to create vegan snacks.

This may become an even more important market to become aware of, as natural foods analyist Spins said vegan snacks and candies annual sales were up by 24.5% in the past year alone, with vegan chips, pretzels and snacks up by 22%. 

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