in hall 11

Our booth

show cases

Delicious

of great talks

3 days full

First of all, we like to thank all our colleagues and partners who made the participation at the Food Ingredients Europe 2017 possible. We collected hundreds of business cards from all around the globe, and we were glad to say hello to many clients and partners.

Our trade show concept: Proof of concept

25,000 visitors on 3 days: This FiE was really huge, and many people had the chance to see our booth because it was conveniently located at the entrance of hall 11. As it was our first appearance at a trade show, we needed to introduce ourselves. That’s why we decided to create an extensive à la carte menu with many dishes ready for live sampling. We developed the recipes together with our partners, offered tapas-style portions and talked about the advantages of the ingredients in a real application. A true proof of concept!

See some Impressions

in hall 11

Our booth

show cases

Delicious

of great talks

3 days full

First of all, we like to thank all our colleagues and partners who made the participation at the Food Ingredients Europe 2017 possible. We collected hundreds of business cards from all around the globe, and we were glad to say hello to many clients and partners.

Our trade show concept: Proof of concept

25,000 visitors on 3 days: This FiE was really huge, and many people had the chance to see our booth because it was conveniently located at the entrance of hall 11. As it was our first appearance at a trade show, we needed to introduce ourselves. That’s why we decided to create an extensive à la carte menu with many dishes ready for live sampling. We developed the recipes together with our partners, offered tapas-style portions and talked about the advantages of the ingredients in a real application. A true proof of concept!

See some Impressions

Top 2 topics:
Meat alternatives, cost in use

Vegetarian sausage & cheese: finally mastered

Animal protein alternatives are a huge trend, and many exhibitors showed their solutions at FiE – mostly based on vegetable proteins or starches. The BFS approach is totally different: We created a vegan bologna style “sausage” with our versatile hydrocolloid solution BIFOSOL® GEL CR-3950-HF. Bite-feel, appearance and taste clearly stood out from currently existing products available at super markets. Those who tried it commented with “best in class”. As a bonus, our hydrocolloid can also be used to produce vegan cheese with excellent melting properties. Perfect for Vegan, Halal or cost-reduced Pizza! And the mayonnaise in the sample? Fat reduced and made with safe eggs from Eurovo/EPS.

Everything to reduce cost in use

Interested in replacing or reducing contents of meat, sugar, dairy products, spices … and many more? Cost reduction is a highly discussed topic, also at our booth. We showed a lot of tasty samples that managed to offer significant cost-in-use advantages by keeping or even improving taste and properties. One example: Oleoresin building blocks from Rüther Gewürze, a batch to batch consistent product for spice blenders, increase product safety vs. spices and offer significant cost in use advantages in final meat applications which makes the usage of MSG & Yeast Extracts – and traditional spices – needless. Economical & better!

5 quotes from visitors

“It’s great to see a newcomer offering refreshing ideas and concepts.”
“It’s a nice idea to offer food which is prepared with ingredients from your partners.”
“I would buy the soft ice immediately in a shop! The taste is amazing!”
“Your booth looks very inviting through the open and light design.”
“What DON’T you do?”

Our partners

See our mouth-watering show cases

Vegetarian Swiss Meat (alternative) Salad

Vegetarian Swiss Meat (alternative) Salad Vegan bologna-style “sausage”: -50% cost, -66% fat vs. reference. Vegetarian “cheese”: -35% cost, -50% fat. Low-fat Mayonnaise: -25% cost, -37% fat.