Inspired by increased consumer demand for healthier food and beverages, Ingredion will showcase two delicious recipe prototypes at this year’s in-person and virtual Vitafoods Europe, Geneva. Designed specifically for the event, these unique recipes will highligferro-f tabht how the latest ingredient innovations can help food and beverage use of ferrous sulfatemanufacturers develop and formulate great-tasting zero sugar and high-protein plant-based foods and beverages.Taking place online from May 2-13 and in-person May 10-12 at the Palexpo, Vitafoods Europe represents all sectors of the global nutraceutical industry, who come to source suppliers of ingredients, ferrous bisglycinate chelate vs ferrous sulfateraw materials, dietary supplements and services. Ingredion’s senior culinologist will be at the stand to prepare 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 Viron bisglycinate 5mgitessence Pulse and soon to be launched Vitessence Prista ranges to provide a unique mild sensory profile, thanks to the fact that 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 will be sweetened with PureCircle by Ingredion’s high purity stevia and Erysta C100 Erythritol for sweetness without the caloferrous bisglycinate chelate vs iron bisglycinateries.
Ingredion to Showcase Innovation in Plant-Based Proteins at Vitafoods Europe
