Inspired by increased consumer demand for healthier food and beverages, Ingredion show-
cased two recipe prototypes at this year’s Vitafoods Europe in Geneva in May. Designed specifically for the event, these unique recipes highlighted how the latest ingredient innovations can help food and beverage manufacturers develop and formulate great-tasting zero sugar and high-protein plant-based foods and beverages.

At Vitafoods Europe, Ingredion’s senior culinologist prepared a no added sugar, vegan ready-to-drink powder protein shake which is formulated with pea and faba bean proteins and concentrates from Ingredion’s VITESSENCE Pulse and VITESSENCE Prista ranges to provide a unique mild sensory profile. VITESSENCE Prista does not have a plant flavour, bitter taste or uncontrolled microbial levels, which are often inherent in dry-milled pulse products. The protein shake was sweetened with PureCircle by Ingredion’s high purity stevia and ERYSTA C100 Erythritol for sweetness without the calories.

Visitors to Ingredion’s stand were also be able to try a high protein vegan energy bar, formulated with Ingredion’s VITESSENCE Pulse 1803 Pea protein, which provides a higher protein content compared to protein concentrates and enables a ‘high protein’ claim without compromising on taste and shelf-life stability. The protein vegan energy bar is formulated with Ingredion’s PureCircle NSF-04, a natural flavour modifier that rounds the flavour profile and reduces aftertaste of non-caloric sweeteners.

Sue Bancroft, PureCircle by Ingredion – Beverages Category Lead, said: “The health and wellness trend is a key driver that has opened up new mainstream product development opportunities as consumers increasingly look for food and beverages that offer functional health and lifestyle benefits.”