4/28/2009 | Communication and Press Office - Alimentaria Exhibitions

More than ever, Bta. shows its commitment to R&D&I with the debut of the Ingrenova Project. At Ingrenova, exhibitor companies will present the latest launches in ingredients, aromas, additives or the so-called IFPs (intermediate food products). In this way, Bta. 2009 supports the efforts made by manufacturers in conceiving, developing and launching these products on the market. This sector’s potential for innovation will be exhibited in this specific innovation area, which will also include information sessions on product benefits and uses.

Natural preservatives, vitamins, microcapsules to flavour foods, anti-microbe seasonings for meat preservation, bovine gelatine for freshness, and lactoferrin protein are just some of the new trends in the ingredients and additives sector which improve the safety and nutritional value of foods, prevent decomposition, enhance flavour and improve texture.

Bta. 2009 will feature the debut of a project to demonstrate the R&D&I efforts of the sector’s companies in developing ingredients, aromas, additives and intermediate products. An exceptional showcase for the most innovative intermediate food products (IFPs) of the past three years. Ingrenova will attract the interest of the show’s visitors and potential buyers from more than 20 countries, opinion leaders, and agents in the food and beverage chain. During the event, all will be able to discover the sector’s latest launches and their real applications for the food and beverage industry. 

In the heart of the Ingretecno show
Ingrenova will occupy 200 m2 of exhibition space located on the central aisle of Hall 6 at Fira de Barcelona’s Gran Vía venue, a strategic location at the entrance to the show. The space will be the perfect setting for disseminating information about and promoting IFPs with a carefully created display whose functional design will use information panels and audiovisual aids to present the main characteristics of and information about the sector to the more than 60,000 professionals which the organisers expect to attend the event.

Product information sessions
Another of Ingrenova’s attractions for participating companies is the conference area where professionals will be able to present their products in sessions lasting approximately 15-20 minutes.

The innovations of the products presented in this area are divided into three categories. Functional Innovation is that which provides foods with new beneficial health effects; Sensory Innovation offers improvements or new organoleptic features which can be perceived by the senses in the appearance, colour, smell, flavour, texture, touch, etc.; and Technological Innovation, which offers significant improvements or new processing and food preparation techniques.

The Ingrenova Committee has been established to carry out this project. This body is made up of representatives of some of the country’s most prestigious associations – IRTA (Catalan acronym for the Agri-Food Research and Technology Institute) and AFCA (Spanish acronym for the Spanish Association of Food Additive Manufacturers and Distributors) – whose mission will be to oversee and manage the choice of intermediate food products and their presentation in this exhibition space.

Ingrenova Committee
Andreu Gavilán, President of AFCA (Spanish acronym for the Spanish Association of Food Additive Manufacturers and Distributors)
Robert Xalabarder, Ex-president of AFCA (Spanish acronym for the Spanish Association of Food Additive Manufacturers and Distributors)
Josep Mª Monfort, Director of IRTA Food Technology (Catalan acronym for the Agri-Food Research and Technology Institute)
Narcís Grèbol, Manager of CENTA (Catalan acronym for the Centre for New Food Technologies and Processes)
Lola Fernández, Manager of SWEET PRESS and TECNIFOOD

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