Ready meals segment drives the growth in the spices market
Spices, especially the ones organically produced, are going to be spotlighted at IFFA 2019 in Frankfurt, between 4-9 May, as the ready meals segment is driving the growth in this market.
"For many consumers, spices and herbs are the epitome of the refinement of taste. When it comes to seasoning and taste for meat products, the motto is: 'Treasure the traditional and try something new'. Trends are changing ever more rapidly and, with them, also, preferences for particular flavours. The sector is thus building on its extensive knowledge of spices and innovative ideas are being put into practice in saleable products as quickly as possible", claim the organizers of the trade fair.
A broad range of flavoured sauces, pastes and meat marinades, based on both oils and emulsions, will be exhibited at IFFA. Pre-spiced and herb-marinated meat produced both industrially and by artisan butchers have proved themselves in the market over a number of years.
The convenience food sector is the one who drives the growth in the spice market, especially for the organically produced spices. " Many foods are today eaten as a snack on the premises or increasingly, too, on the move – snack-meals are very much on trend. This is an area where herb and spice companies often provide recipes and new ideas, as well as the herbs and spices themselves. The paradigm shift towards better quality and a greater ethical awareness of food on the part of the consumer shows itself, too, in the increasing demand for organically produced spices. Suppliers are reacting to this and constantly building up their offer of organic products", it is said in the press release.
At IFFA, from 4 to 9 May 2019 in Frankfurt am Main, the top suppliers from Germany and abroad will be presenting themselves and their products relating to the product group of Ingredients, Herbs, Spices, Additives, Skins and Casings in the new exhibition hall 12.1.
Messe Frankfurt is expecting over 1,000 exhibitors from some 50 countries. Over an area of approximately 120,000 square metres, the exhibitors will be showcasing innovative technologies, trends and ground-breaking solutions for all stages of meat processing, ranging from manufacturing to high-tech.
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