Balchem will showcase ingredient technologies designed to support better-for-you snack development while improving manufacturing efficiency at Food Ingredients Europe, taking place in Frankfurt from 17 to 19 November.
At stand 30D68, the company will present microencapsulation solutions for meat snacks and bakery applications, alongside functional nutrition ingredients intended to help manufacturers balance nutritional benefits with production performance.
Improving protein snack production
As demand for convenient, protein-rich snacks increases, manufacturers face challenges in delivering improved nutritional profiles without compromising taste, texture or processing efficiency.
Balchem will highlight MeatShure®, a microencapsulation technology designed to eliminate the fermentation stage and the need for added sugar in meat stick production. The approach enables higher production capacity while supporting zero-added-sugar claims, potentially simplifying manufacturing processes.
Andrew Hart, Director of Strategic Marketing & Business Development, Flavor & Encapsulates at Balchem Human Nutrition & Health, said the better-for-you snacking category is growing by approximately 7–8% annually.
He explained that increasingly complex formulations can create challenges involving product stability, sensory performance and manufacturing efficiency, making ingredient functionality particularly important.
Combining functionality and nutrition
Alongside MeatShure, Balchem will present its BakeShure® portfolio of encapsulated acidulants and preservatives. These ingredients are designed to extend shelf life in yeast-leavened products while supporting texture, freshness and reduced-sodium formulations.
The company will also introduce its minerals and nutrients portfolio at the exhibition for the first time, highlighting opportunities for functional food innovation.
Applications will include organic dark chocolate containing K2VITAL™ vitamin K2, alongside ready-to-drink beverages enriched with VitaCholine®, demonstrating how nutritional ingredients can be incorporated into everyday products.
Dominik Mattern, VP Science, Business Development and Marketing at Balchem Human Nutrition & Health, emphasised the importance of combining formulation expertise with practical implementation.
The exhibition will provide an opportunity to demonstrate how ingredient technologies can support manufacturers seeking to develop differentiated snack products while managing processing complexity and commercial production requirements.
