Emsland Group is set to showcase a range of new ingredient innovations at the upcoming Fi Europe (FiE) trade show in Paris, focusing on plant-based, gluten-free, and clean-label solutions to enhance food texture, functionality, and sustainability. One of the key innovations is a new coating system using pea starch-derived dextrin (Emdex® ESW) to help coatings maintain crispiness even after air frying, making it ideal for products such as French fries. Additionally, a new adhesion batter combining modified pea starch with dextrins has been introduced to ensure better coating adhesion to high-moisture ingredients like vegetables and cheese, even in air frying conditions.

Emsland has also developed plant-based cheese alternatives to address texture and melt challenges in vegan products. Their vegan mozzarella and feta alternatives aim to provide firmness, smooth melt, and a crumbly, firm texture similar to traditional cheese. To meet the increasing demand for clean-label products, Emsland has introduced additive-free potato flake Empure® KF 1200, offering reliable functionality for snacks, mashed potatoes, and gluten-free breadings. These innovations will be showcased at FiE 2025 in Paris, demonstrating how they can assist manufacturers in creating high-quality, plant-based, and gluten-free products.