Sensus, Unifine Döhler, Unifine, SVZ and joint venture company Sisterna will all be present at the FIE. From 18 to 20 November, visitors can make the acquaintance of new products and applications on the joint stand B891 at the Frankfurt trade fair site.

Food Ingredients Europe is the biggest exhibition for international producers and suppliers of ingredients for the food industry. The 16th edition of this exhibition is being held in Frankfurt.

The Cosun companies Sensus, SVZ, Unifine, Unifine Döhler and joint venture company Sisterna will share a stand at the FIE. They all develop, produce and supply food ingredients and product concepts for the food industry. Old and new contacts will be able to sample products containing ingredients from one or more Cosun companies. Market and food specialists will also be present to provide visitors with information, advice and creative ideas.

Novelties
The FIE is an ideal venue for presenting innovations. Sensus will launch a new inulin speciality, Frutafit® CLR. This readily soluble inulin is in powder form and is an ideal source of prebiotic fibres. The solubility of Frutafit® CLR is a key advantage during the production process and regarding the shelf life of, for example, drinks, fruit preparations, bakery products, breakfast cereals and confectionery.

In addition, Unifine Döhler  is presenting its revamped range of flavours. Visitors can also learn about the bake-stable decorative products and inclusions that Unifine Döhler has added to its product range. These products are already sold successfully on the North American market and are now also available in Europe.

SVZ will display a number of typical products in Frankfurt, illustrating the diversity of its range of fruit and vegetable ingredients, including breakfast drink compounds, silver skin onions and red, tropical and subtropical fruit in individual quick frozen, purée or block form.

Unifine Industry will be present with products that provide added value for the meat, convenience food, snacks and crisps sectors. These include taste concepts that dovetail with the latest trends.

Joint venture company Sisterna is a leader in R&D with sugar esters. In cooperation with clients, it develops product concepts incorporating this emulsifier. Food technologists from Sisterna will be present in Frankfurt to discuss with visitors the opportunities offered by sugar esters.

Breda, 9 October 2003