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Shaping the Future of Food

Caldic at FIE 2019

Food Ingredients Europe 2019

Paris, France

03 - 05 December 2019

Protein availability, environmental issues, consumer awareness, clean label, sustainability, the rising cost of raw all has a huge impact on today's dynamic food trends and developments. 

At Caldic, we understand how important it is to stay relevant in these constantly evolving food markets. Caldic's Food Ingredients teams are continuously testing and developing new food concepts for our customers to be ready for tomorrow's trends.

Would you like to know how we can shape the future of food together?

Let's meet to find out!

At our booth #6D140 we have enough space and meeting rooms to meet! We would like to inspire you with all our tailored services and products for the food market, so feel free to make an appointment with one of our specialists by sending an email.

Futureproof concepts, shown at our stand

The Caldic Food Team is looking forward to meeting you at our booth #6D140. Besides meeting and speaking with our specialists, we will also display several prototypes and serve delicious future-proof products for you to try.
What you can expect at our stand:
  • Refreshing alcohol-free gin tonic

  • Creamy non-dairy ice cream

  • Tasty burger made with textured insect protein from AdalbaPro

  • Tiramisu-flavored protein shake made with insect protein concentrate (AdalbaPro)

  • Delicious Vegan Mortadella

About the Vegan Mortadella

Recently we developed a delicious Vegan Mortadella: an easy-to-use 3-component solution developed to meet the wishes of the conscious consumer who is looking for an indulgent moment. This 'meat' is easy to slice like other conventional cold cuts. For this Vegan Mortadella, we used our Pectacon binding mix, Pectacon aroma blend, some water, vegetable oil/fat, pistachio and herbs & spices. Of course, the Pectacon aroma blend can be adjusted to your preferences. 

Register now!

Online registration is now live. You can register here.