Could working with an ingredient distributor drive innovation?
FoodNavigator spoke with EMEA technical manager, food and nutrition technical centre, at IMCD Michel Faes, at FIE in Frankfurt this week. The company was showcasing a Belgian chocolate with a very light filling, which it says uses ingredients and application knowledge from its suppliers, as well as that of its in-house research team.
Faes explained that for food and beverage companies, working with a distribution firm may bring more application-driven ingredient knowledge than they might find by working directly with ingredient suppliers.
