Griffith Foods Europe: ‘Breakthrough concepts in sodium and sugar reduction’
For the first time, Griffith Foods Europe will be exhibiting at FiE to showcase its ‘breakthrough concepts in sodium and sugar reduction’.
The US-based company said it wants to highlight the ‘breadth’ of its portfolio and innovations that will allow producers to tap important market trends, such as sustainable sourcing, flavour differentiation and healthy eating.
In particular, Griffith Foods will demo its sugar and salt reformulation ingredients – Sodium Felx and Sugar Flex – as well as its vegetable-coated solutions. The company is targeting protein, plant-based protein and savoury snacking segments.
“We are delighted to be at FiE this year as we can showcase our capabilities in innovative, product development across different categories,” said Wim van Roekel, president at Griffith Foods Europe. “Our customers are seeing health and nutrition play a much bigger role in consumer decision making and so our culinary expertise, creativity, and problem solving have an even bigger part to play.”
Griffith Foods also revealed it has been short-listed for two FiE awards – the F&B Category Award with its vegetable-based ‘never fry coating system’ and the Reformulation Award for extruded snacks using Sodium Flex and green banana flour.
Griffith Foods will be promoting its products to a European audience at stand 6M147.
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