In 2022, ingredients show Fi & Hi Europe took place for the first time at its new location Paris Expo Porte de Versailles. Over three days, the more than 900 exhibitors offered the close to 19,000 visitors on site numerous innovations, informative exchanges and interesting sourcing opportunities.

Fi & Hi Europe 2022, the world’s leading food and beverage ingredients trade show, proved once again that it is the trusted meeting place for the global food and beverage ingredients industry. Celebrating its on-site debut at Paris Expo Porte de Versailles and framed by an extensive online event, the show saw attendance figures jump from 13,000 online and in person in 2021 to 21,881 to date – and counting.

The top three countries in attendance were France, Netherlands and Germany, with Italy, UK, Spain, Belgium, Poland, USA and Denmark completing the top ten list. Visitors were able to meet with and explore opportunities from 934 exhibitors – almost one third up on 2021.

Julien Bonvallet, Food Group Brand Director at organizer Informa Markets, said: “We’re thrilled with the success of Fi Europe 2022 in Paris and online, with high-quality visitors and exhibitors showcasing path breaking solutions and products. It’s extremely heartening to see the entire industry come together, build new business relationships and share ideas and expert insights.”

Anyone who wants to make good decisions in terms of sustainability needs the right information. As part of Fi & Hi Europe, the new Sustainability Hub offered a rich conference programme open to all participants. Experts highlighted topics such as food waste, regenerative agriculture and the circular economy, looked at measuring the environmental impact of companies and presented future scenarios for more sustainable food systems.

Show highlights included the New Product Zone, showcasing the latest ideas from leading industry players, as well as the Innovation Hub, where keynote speakers explored challenges and opportunities of the industry, but also sustainability and future-proof solutions. Further highlights were live presentations to the winners of the Start-up Innovation Challenge and the Fi Europe Innovation Awards.

The “Sustainability Innovation Award” was given to Ofi for its “Cocoa Compass” project. This project aims to provide 100 % traceability of cocoa produced in nine countries and ensure that farmers receive a living income, that child labour is abolished and nature is protected.

The “Food Tech Innovation Award” went to Sweegen for its bioconversion process for the production of Bestevia Reb M. This stevia leaf sweetener is 200 to 300 times sweeter than sugar – and this with significantly less bitterness and aftertaste than conventional stevia sweeteners. With this product, you can achieve levels of sugar reduction that were impossible or unpalatable until now.

The “Health Innovation Award” was given to Limagrain for LifyWheat wheat flour. The multipurpose functional ingredient for bread and biscuits is high in fibre and resistant starch. It helps reduce blood sugar levels after a meal and has a prebiotic effect on gut microbiota.

Various other exhibitors were represented with products designed to promote health. Taiyo, for example, presented new additions to its Sunfiber product ranges. Sunfiber is a soluble prebiotic fibre from the guar bean that promotes the activity and proliferation of beneficial probiotics in the gastrointestinal tract. Thanks to its slow fermentation rate, Sunfiber does not cause painful bloating, cramping or discomfort. All variants are said to lower the glycaemic index of products, helping to stabilize blood sugar levels. In addition, the prebiotic dietary fibres shall promote the health and function of the intestinal tract and increase general well-being. Sunfiber VC is a low-viscosity variant that is particularly suitable for foods with special technological requirements. According to the supplier, the functional ingredient makes baked goods crispier and fluffier, for example, and is suitable for use in fruit gums.

According to Gelita, the next generation of gummy bears is sugar-free or enriched with active ingredients such as proteins. The innovation leader in collagen proteins brought corresponding innovations to Paris. These included the Confixx gelatin for powderless moulding. According to the supplier, it can be used to produce enriched gummy bears in a starch- and thus dust-free process, while gently handling the sensitive active ingredients and avoiding the risk of cross-contamination. With the special gelatin, this is said to be possible in a fraction of the time previously required. And one advantage is that the popular texture and mouthfeel of gelatin gums are retained.

Another Gelita exhibit was the Soluform gelatin. Soluform SR shall reduce the sugar content of gummy bears to zero, and Soluform PE is said to increase the protein content by up to 35 %. According to the producer, this can be done with the existing equipment without compromising on taste or texture.

Prinova Europe showcased for the first time a new plant-based anti-microbial that inhibits the growth of yeasts, moulds and bacteria, addressing the increasing demand for natural preservatives. PlantGuard is a proprietary blend of natural extracts from plants that have been used in nutritional supplements for years due to their antioxidant properties. According to the supplier, the product is highly effective for extending freshness and shelf life, delaying the onset of rancidity and hindering microbial growth, as well as conserving flavour and colour. The heat-stable, neutral-tasting preservatives perform well against synthetic alternatives in a range of foods. The antioxidant PlantGuard FS (fat-soluble) is designed for high-fat applications such as pastries and cookies, and PlantGuard WS (water-soluble) is intended for lower-fat products including breads or grissini. Because PlantGuard can be used in a broad range of applications, it can replace artificial preservatives across a number of product lines.

In 2023, Fi & Hi Europe will return to Frankfurt/Germany, from 28 to 30 November. And from 20 to 30 November 2023, it will be open online to audiences around the world.