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French Show Focuses On Functional And Organics

The second Health Ingredients Europe exhibition takes place in Paris this month, focusing on the latest trends in health, organic and functional foods.

A new encapsulation product sector is one of the main features at this year's event. According to the organisers, food ingredient encapsulation is helping to drive the development of a new generation of health foods. The need for precise dosing of flavourings, colourings and other additives, combined with easy handling, will become even more important in the future. HiE will provide a shop window for both products and technologies.

The show floor features country pavilions including Canada, USA, Sri Lanka, Spain, China and Ireland set up in partnership with trade associations. Other venues include a service pavilion for those companies offering services to the food and pharmaceutical ingredients industry and the organic pavilion, featuring suppliers of organic ingredients.

The two-day conference focuses on innovative research technologies and products in the context of emerging food and pharmaceutical markets. The organic seminar has become a respected part of the programme and two presentations address aspects of particular interest to suppliers.

Bernard Kimmel from Arcadia, a French supplier of organic spices, plant extracts and dried vegetables, will discuss the question of whether flavours can be organic and, if so, how that can be achieved.

And, in another presentation, Michael vom Dorp from Cerestar of Germany will discuss organic glucose syrups, natural sweeteners and functionality. Speakers will discuss the functional properties of organic glucose syrup, compared with organic sugar, as well as approporiate applications.

Health Ingredients Europe
17-19 September
Paris-Nord Villepinte, France
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