Dutch Pavilion at SIAL Paris Courts Buyers With Plant-Based Ingredients

Nine Dutch companies showcased plant-based foodservice and retail products at the Netherlands Future Foods Pavilion during SIAL Paris, highlighting items such as pastry butter, ice cream premixes and ready meals. The pavilion, coordinated by Trade & Innovate NL and regional agencies, aims to promote Dutch plant-based innovations to international buyers.

Nine Dutch food companies will exhibit at the Netherlands Future Foods Pavilion at SIAL Paris, which runs at Paris Nord Villepinte from 17 to 21 October. Most of the range is plant-based and split between products for foodservice and manufacturers, such as pastry butter and ice cream premixes, and retail lines including ambient ready meals, fava bean dips and upcycled snacks. The pavilion is organised by Trade & Innovate NL, the Dutch public network for international business, together with Amsterdam Trade & Invest, the Brabant development agency BOM, Foodvalley, Impuls Zeeland, Oost NL and ROM Utrecht Region. It is located in Hall 7, the show’s Organic & Alternative Foods section, at booth 7 L384. Bases and butters for professional kitchens WHIP supplies ready-to-use plant-based ice cream premixes for manufacturers and foodservice operators. According to its exhibitor listing, the bases contain no gums or artificial stabilisers and can be used for soft serve and coffee drinks without in-house R&D. AnnMary’s Icecream supplies foodservice, wholesalers and ice cream parlours with plant-based ice cream. The company says it is the first producer of fully allergen-free premium plant-based ice cream and that its products contain 80% less sugar. The retail-facing companies include The Green Table, which produces six plant-based ready meals in retort trays. According to the company, the meals have an 18-month shelf life outside the fridge, heat in four minutes and are free from the 14 major allergens. Production takes place in the Netherlands under IFS certification. Amsterdam-based Favamole makes dips from European-grown fava beans and peas sourced from regenerative farms and uses high-pressure processing to extend shelf life. Floor Foods vacuum-fries misshapen vegetables and legumes into chips and lentil snacks, which it supplies to retailers as private-label and branded products. Fil, a Dutch-Palestinian brand, makes Shatta, a fermented chilli condiment, and reuses the brine left from production to make Shatta Jam and a hot sauce. Organic producer De Smaakspecialist is presenting its vegan, gluten-free and low-carb ranges, sold under brands including BioToday, Smaakt and Consenza. Thijs Food Innovation, the company behind Dutch sugar-free soft drink brand Slimpie, is using the show to launch Algood, a drink it describes as a 100% natural microalgae-based health drink. The company has not disclosed which microalgae species the drink uses, its pricing, or a retail launch date. Plant-based butter maker Be Better My Friend, which previously expanded into the UK at a price it said was 30–40% below dairy butter, is bringing its Be Better Lab, a service for application testing and recipe development, to the show. “We welcome conversations with pastry producers, foodservice businesses and specialist distributors,” the company states in its pavilion profile.

Read source: Vegconomist