M.A.D.E.’s exhibitors

Category : Innovation, products, and ingredients watch

Published on 16/01/2019

image M.A.D.E.’s exhibitors

Pedon : Souperpures are 100% natural
The unique soups made with grains and pulses are 100% organic, gluten free, and ready in just 2 minutes.
The new range offers a variety of quick and easy recipes providing essential fibre and protein for a balanced diet! You can taste Souperpures in 3 flavours: chickpeas, peas, grains and pulses (quinoa, coconut beans, corn, and chickpeas).

PromPerou : Peru is THE home of Superfoods, including gluten-free ancient grains like quinoa, amaranth, canihua, and chia seeds, which are rich in protein and essential fatty acids.

Andriani is considered one of the most innovative companies in the food sector. It has a factory and a mill entirely dedicated to gluten-free products. We have been designing, developing, and producing a complete range of innovative and unique pasta products from naturally gluten-free ingredients like: Brown Rice, Corn, Quinoa, Buckwheat, Amaranth, Lentils, Peas, Chickpeas, Green Soy, Oats

FoodService presents a range of pasta including gluten-free organic pasta.

D. Lazzaroni & C SpA presents a range of gluten-free biscuits, wafers and crackers

Smilde Food presents a range of organic margarine without palm oil, hydrogenated fats, preservatives, or dyes. It is a source of omega 3 and rich in vitamins A, D, and E

Avi Charente presents a range of lactose-free plant-based desserts.

Alterfoodies : Delicious ORGANIC alternatives that are guaranteed 100% plant-based and soy-free. The latest innovation is a hazelnut dessert.

Flocon specialises in the creation, development, and manufacture of 100% clean-label, organic, plant-based, and gluten-free biscuit products.

Funkie Veggie Cœur de Boule is a delicious, 100% natural vegan-friendly snack “without any weird ingredients” (no added sugar, colouring, preservatives, or gluten): these biscuits are made with dates and nuts and are stuffed with peanut butter or “Funkytella” – a funky version of the spread!

Other Innovations

Fresca foods is launching Coco Roons and Brownie: gluten-free organic coconut and cashew biscuits, without refined sugars.

Darbo is launching Tagstraum, a range of lactose-free and gluten-free desserts made with coconut and fruit mousse.

Syros NV presents Avocado break, a dessert made with avocado and fruit, alongside crispy grains in a separate compartment. The product is lactose-free and rich in fibre and antioxidants.

Coco Aloha is a range of vegetable beverages made with cappuccino-style coconut milk

Grandeur Nature presents an unflavoured lactose-free organic “yoghurt.”

Nature & Moi presents le cœur Fleuri, a soy-free, dairy-free, gluten-free, and palm oil-free cheese substitute.

BFree food presents a range of gluten-free pasta made from sweet potatoes.

Innovative ingredients

Olmix presents FiberSea and Emulsea, solvent-free extracts based on French algae (from Brittany and Vendée). These are clean-label alternatives to commercial stabilisers and emulsifiers. They can also replace eggs and gluten in gluten-free and/or vegan recipes.

Genialis presents a gel that can replace gluten and sugar in pastries. In addition, Genialis has developed an ultrasound technology for stabilising cold emulsion without additives.

Th. Geyer Ingredients GmbH & Co. KG offers a range of ingredients from non-GMO sweet potatoes – Concentrated sweet potato juice, Concentrated purple sweet potato juice, Sweet potato dehydrated powder, and Sweet potato flakes – which can be used to add sweetness to gluten-free and allergen-free products.

Tipiak adds juiciness to meat substitutes with Tapiocaline CR521, a clean-label cassava texturing agent. It is used for preparing steaks or vegetable balls and does not have any E numbers in the list of ingredients. It is gluten free and available as an organic product.

Metarom has developed a new vegan lactose-free caramel topping that targets consumers who are lactose intolerant or vegetarian. The milk is replaced by soy and natural flavours.