Spice and ingredient specialist RAPS will exhibit ingredient solutions at booth 72G68, emphasising microencapsulation and CO₂ extraction capabilities alongside traditional seasoning expertise.

The Kulmbach-based company will demonstrate applications across baked goods, snacks, confectionery, meat and plant-based products, dairy, sauces, and functional beverages. Live tastings will feature spice blends, marinades, herb preparations, savoury fillings, and compounds for traditional smoky flavours in meat products.

Technical demonstrations will focus on how microencapsulation and CO₂ extraction protect volatile ingredients, extend shelf life, and maintain quality and stability. These processes enable controlled release of flavours and create specific taste profiles in finished products.

Product highlights include savoury fillings for pastry snacks, marinades for bakery applications, smoke solutions for barbecue sauces, seasoning blends for meat and plant-based products, and preparations for dairy applications such as fresh cheese. The company will also present formulations for hummus, mayonnaise, sour jellies, and spiced ginger shots.

“Our ingredient solutions are developed to address industry needs, combining technological expertise with authentic taste experiences,” says Agneta Hoffmann, Chief Marketing Officer of the RAPS Group. “At FiE in Paris, our goal is to inspire visitors with new ideas and demonstrate how innovation, paired with functional ingredient solutions, can advance product development – with a continual focus on consumers’ evolving needs and preferences.”

RAPS operates seven production sites across Europe with over 900 employees, producing approximately 40,000 tonnes of ingredients annually. The company processes more than 1,700 raw materials from global sources.

For more information, visit: www.raps.com