Exhibitor News

German Pavilion

The German Pavilion - Your quality one-stop-shop

The German food ingredient industry is renowned for it's high quality products, driven by an advanced and quality driven home-market. It is not without reason Germany represents one of the tops...
Dairy blockchain

Ingredia - a new chapter for the ecofriendly dairy ingredients

Ingredia, in partnership with Connecting Food, presents the first certified, traced and audited dairy ingredients in real time! A ready-to-use solution for food & bevarge manufacturing! Apply the...
The flavour house Bell

Get in touch with taste with Bell Flavors & Fragrances

Bell Flavors & Fragrances is a leading supplier of flavours, fragrances, botanical extracts and ingredient specialities to the beverage and food industry, as well as the household care and...

AAK extends shelf life of premium chocolate

Preventing food waste is becoming a hot topic, both for consumers and the food industry. Extending shelf life is one of the solutions that prevents food waste. For Swedish AAK this is one of the...

The Pursuit of Excellence

Meet Johannes Vetter, at Ingredient in Action stand 8.0C27, Tuesday 28th of November Olympian, World Javelin Champion and now European Athlete of the Year 2017, Johannes Vetter is going to join the...

HOCHDORF presents a new quality standard for oils

Radar charts show the oil taste properties Two factors are key in producing high-quality oil: the excellent quality of the raw materials and a gentle pressing process. At Marbacher Ölmühle GmbH we...

Flanquart's premium seeds

Based in the North of France, and 100% family-owned, Flanquart’s core business is the supply and the transformation of premium seeds, such as sesame seed, sunflower seed, pumpkin seed, linseed, poppy...

Extra benefit for bread and rolls

In Frankfurt, DeutscheBack will be showing two products – TopBake Protein Kick and TopBake Winter Bread – that give bread and rolls an extra benefit. Today’s consumers attach importance to a healthy...

Flour treatment solutions

Mills have to work with wheat lots whose quality may vary according to climatic conditions. For applications that require very stable dough properties, wheat gluten often has to be added. At FIE...

Novel applications in bakery and pasta

The enzyme systems from the Sternzym BK range improve the processability of the doughs, enhance the structure of the biscuits and also reduce the tendency towards cracking and blistering. The...

FiE Innovation Awards 2017 - Expo FoodTec

Take a look at the nominees for the Expo FoodTec Innovation Award This awards an organisation or company for developing high-tech/advanced technology or machinery for food ingredients processing or...

FiE Innovation Awards 2017 - Reduction & Reformulation

Take a look at the nominees for the Reduction & Reformulation Innovation Award This awards an organisation or company that has developed the best solution (natural or synthetic) within the last...