Fi Europe 2024: CSM Ingredients presents new collaboration with Heallo

CSM Ingredients is presenting a new collaboration with Italian company Heallo for the development of next generation bakery products with low glycemic impact.

CSM Ingredients group – comprising CSM Ingredients and HiFood – will be present at Food Ingredients Europe to showcase its latest ingredients innovations, the result of the efforts of its R&D teams, open innovation framework and collaborations both within and outside the Ingredient-Tech Platform it belongs to.

CSM Ingredients group will join the exhibition with one of its other Platform partners, the pan-European leader in fruit-based preparations, hydrated creams, and candied fruit Vitalfood by Italcanditi, thus highlighting the concrete synergies and evolutions developed within the Platform.

One of the key areas where these synergies have flourished is the Better for You category, which focuses on ingredients that enhance the nutritional profile of foods by reducing salt, sugar, and unhealthy fats, or by increasing protein and fibre content.

In the area of protein enrichment, the spotlight will be on HiFood’s Proteios TVPs (textured vegetable protein), ideal for boosting protein in sports drinks and baked goods, alongside CSM Ingredients’ protein mixes for bakery and bread products. Both will come together in the protein croissant which will be showcased at FIE together with a luscious Vitalfood chocolate protein cream. Always staying in the protein enrichment area, another solution not to be missed will be the recently launched, award-winning Micro Protein, which in September won the IUFoST Global Food Industry Award for “Most Innovative Process”. This new range of micronised plant-based proteins by HiFood offers a clean-label solution for increasing protein content thanks to the very fine granulometry, neutral taste, and minimal impact on the structure and flavour of finished product.

The Better For You area will also provide the perfect stage to unveil the first tangible result of the new collaboration between CSM Ingredients group and Heallo, an Italian company at the forefront of extracting soluble hypoglycemic fibres from plant by-products. By combining Heallo’s JAXplus, a glycemic stabiliser designed to help maintain stable blood sugar levels, with CSM Ingredient group’s deep expertise in bakery ingredients, it is possible to create a range of value-added solutions for the production of next-generation bakery products with low Glycemic Impact.

By using advanced enzymatic hydrolysis in water to extract JAX plus fibres, Heallo is able to transform food industry waste into nutraceutical ingredients.

Two other key areas of focus at the fair will be egg replacement and cutting-edge solutions. CSM Ingredients group will showcase its advanced systems for partial or complete egg replacement (whole eggs, egg whites, or yolks) across various applications such as baked goods, gluten-free products, sauces, and ready meals. Egg ‘n Easy, in particular, is a system designed to reduce egg content in cakes and muffins while maintaining excellent quality and reducing costs. This solution enhances batter viscosity, retains oil, supports internal structure, and ensures a soft texture with an appealing crust.

For full egg replacement, the group will present Magic GLAZE FTS, the new version of its premium vegan glaze that delivers a golden, glossy finish to baked goods. The new FTS version that will debut at FIE remains stable during freezing and thawing, making it ideal for frozen bakery production. Rounding out the range is Veganeez, developed by HiFood, a 100% plant-based solution for cold-processing sauces and dressings, ensuring stability and high quality in applications such as vegan mayonnaise.

In the Cutting-Edge Solutions category, highlights include SlimBAKE, an emulsion that reduces fat content by 30% in laminated baked goods, and E-Free margarines, free of additives and developed to meet the growing demand for clean-label products. Another notable innovation is FRESKO, a system that enhances bread freshness and texture, extending shelf life by up to 14 days through enzyme systems that ensure a clean label and improved product consistency.

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