07.16.18
Booth S1467
Solvay, a leading global provider of vanillin and ethyl-vanillin ingredients, will highlight its portfolio of natural, high-quality solutions for the food and beverage industry at IFT18 Booth S1467. A range of concepts featuring Solvay’s latest innovative vanillin ingredients will be available to taste on-stand, demonstrating how manufacturers can meet rising consumer demand for natural and clean-label without compromising on taste.
Solvay will showcase its natural expertise with a new concept: hot off the griddle, homestyle waffles with added chocolate sauce and vanilla sugar—featuring ingredients from Solvay’s portfolio of natural and functional vanillin-based solutions. The rich chocolate sauce contains Vanifolia 52, a new variant and free-flowing powder with an intense vanillin taste that enhances the flavur of chocolate through a range of creamy, milky notes.
“The trends for natural and clean label are not showing any signs of slowing down, and an increasing number of producers are looking for solutions that retain the taste and texture that consumers have grown to love,” said Edouard Janssen, senior vice president & general manager, Solvay Aroma Performance, Americas. “We are excited to share our delicious ‘natural’-based concepts with visitors at IFT—with the waffles being a real highlight. Not only are the prototypes tasty, but they will help to demonstrate how the highest quality, safe ingredients can be used across a wide range of applications, with great results. IFT is a fantastic platform to showcase our expertise in vanillin—over 100 years now—and we look forward to exhibiting our latest developments in a format that everyone can enjoy.”
In addition, visitors will be encouraged to sample biscuit prototypes, to explore the difference between those featuring a new addition to Solvay’s natural ingredient portfolio, which will be revealed at the show, and those without. Taste-testing will continue at the booth, with experts highlighting how Solvay’s vanillin-based food solutions can enable manufacturers to overcome challenges associated with off-flavors and mouthfeel in high-protein applications.
The ingredients showcased at the exhibition can be used in a variety of dairy, chocolate, confectionery, biscuit and beverage applications, to deliver the highest purity, consistent quality and best-in-class safety and traceability.
Solvay, a leading global provider of vanillin and ethyl-vanillin ingredients, will highlight its portfolio of natural, high-quality solutions for the food and beverage industry at IFT18 Booth S1467. A range of concepts featuring Solvay’s latest innovative vanillin ingredients will be available to taste on-stand, demonstrating how manufacturers can meet rising consumer demand for natural and clean-label without compromising on taste.
Solvay will showcase its natural expertise with a new concept: hot off the griddle, homestyle waffles with added chocolate sauce and vanilla sugar—featuring ingredients from Solvay’s portfolio of natural and functional vanillin-based solutions. The rich chocolate sauce contains Vanifolia 52, a new variant and free-flowing powder with an intense vanillin taste that enhances the flavur of chocolate through a range of creamy, milky notes.
“The trends for natural and clean label are not showing any signs of slowing down, and an increasing number of producers are looking for solutions that retain the taste and texture that consumers have grown to love,” said Edouard Janssen, senior vice president & general manager, Solvay Aroma Performance, Americas. “We are excited to share our delicious ‘natural’-based concepts with visitors at IFT—with the waffles being a real highlight. Not only are the prototypes tasty, but they will help to demonstrate how the highest quality, safe ingredients can be used across a wide range of applications, with great results. IFT is a fantastic platform to showcase our expertise in vanillin—over 100 years now—and we look forward to exhibiting our latest developments in a format that everyone can enjoy.”
In addition, visitors will be encouraged to sample biscuit prototypes, to explore the difference between those featuring a new addition to Solvay’s natural ingredient portfolio, which will be revealed at the show, and those without. Taste-testing will continue at the booth, with experts highlighting how Solvay’s vanillin-based food solutions can enable manufacturers to overcome challenges associated with off-flavors and mouthfeel in high-protein applications.
The ingredients showcased at the exhibition can be used in a variety of dairy, chocolate, confectionery, biscuit and beverage applications, to deliver the highest purity, consistent quality and best-in-class safety and traceability.
