DSM highlights health and wellness solutions for all at Gulfood Manufacturing 2017
DSM, stand S2-A32, Dubai World Trade Centre, Dubai, 31 October - 2 November 2017
DSM is to showcase its portfolio of nutritional ingredients, high performance coloration solutions, customized premixes and food specialty ingredients to meet growing consumer health and wellness trends in the Middle East region, at this year’s Gulfood Manufacturing. Visitors to stand S2-A32 will learn how DSM can support them in addressing the desire for delicious, healthier foods and beverages, while also enabling cost reduction and efficient processing.
On-stand highlights include a bespoke wall map demonstrating the latest trends in coloration by application. Children’s beverages, in particular, have been traditionally brightly colored to attract the younger age group, but the adverse effects of some artifical colors are no longer acceptable to consumers. With increasing regulatory pressures, DSM’s range of natural coloration solutions can help manufacturers to develop healthy, appealing products with excellent stability.
Visitors to the booth will be invited to enjoy a freshly squeezed juice and get a nutritional boost on the spot with Fortitech® Premixes. DSM precisely customizes blends of functional ingredients in one single, efficient and homogenous premix that is suitable for use in all kinds of food and beverage applications. Other prototypes available for visitors to try include soft chews with Fortitech Premixes for maternal nutrition and filling meal replacement drinks featuring OatWell® oat beta-glucan.
Food manufacturers across the dairy, baking and beverage industries are also invited to learn more about DSM’s broad range of food enzymes, cultures and bio-preservation solutions, as part of its commitment to enabling better food for everyone. Its portfolio of specialty ingredients can enhance natural sweetness and create an indulgent experience in dairy products, including lactose-free options; answer the need for salt reduction and prevent the formation of acrymalide in baked goods; and improve taste and texture in fruit preparations.