Food & Beverage Concepts at IMCD Germany
Discover all of our different concepts to redesign the texture & mouthfeel, taste, and function of food & beverages to meet the growing consumer desires for sustainable and healthy nutrition.
Nutritious, instant and convenient in two fresh flavours
Rich in plant-based protein, full of fibre and ready in minutes - ideal for an active lifestyle. Discover our new IMCD Food concept of vegan soups in fresh flavours Curry-Coriander and Tomato-Basil, combining high quality ingredients with an improved nutritional profile. These instant power packs combine functionality and nutrition to meet consumer demand for both convenience and healthy eating.
Convince yourself of our High Protein Soups! Request a free sample (RTU kit) now and experience healthy nutrition in a matter of minutes.
IMCD High Protein Soups – product requirements and raw material challenges
Say goodbye to bland instant soups, unnecessary additives and meals that leave you hungry (soon after). Our soups combine high-quality vegetable proteins with natural ingredients to provide a wholesome, tasty and nutritious meal that keeps you satisfied for hours. Ideal for consumers who follow a macro-conscious diet, control their weight and value a healthy diet.
Product requirements
Our soups are high in protein, a source of fibre, quick and easy to prepare. They are ideal as a snack after training or a healthy meal in the office. A light and fresh alternative that is both filling and free from unnecessary additives.
Technical challenges
The challenge is to achieve an authentic “homemade” soup sensory experience and a pleasant mouthfeel in the product. Flavour off notes can arise when enriched with vegan proteins. In addition, the appearance should be similar to homemade products.
►Discover our Webinar on Vitamin-& Mineral-Enrichment: expert knowledge for product developers on fortification with vitamin blends and premixes
Concept highlights of the IMCD High Protein Soups
Instant meals offer the perfect solution for busy people with little time to cook, making it easy to maintain a health-conscious diet while keeping up with a fast-paced lifestyle. From a manufacturer's perspective, instant soups offer new opportunities for innovative, delicious functional foods, as the market for ready meals in areas such as dressings, sauces and especially soups still has room for growth.
Functional benefits:
- Long shelf-live
- Pleasant mouthfeel
- Homemade optic
- Intense flavours combined with freshness
Nutritious benefits:
- Plant based
- Vitamin enriched
- High Protein
- Source of fibre
- Balanced amino acid profile
- Cleaner Label
- Nutri-Score: A (according to new calculation scale 2024)
Raw material functionalities
- Vegetable proteins: Plant based protein derived from fava bean combined with protein from sunflower seeds obtain an optimal amino acid profile and functionality. Suitable for vegan applications. Excellent dispersibility.
- Natural Flavours: The curry, coriander, and lemongrass flavours in an instant curry soup create a balanced flavor profile.
- Corn Starch: Instant and non-GMO, functional clean-label starch that builds instant viscosity without cooking.
- Soluble Fibre: Soluble dietary fiber with a neutral taste with both nutritional and functional properties and a positive effect on NutriScore.
- Vegetable Powders / Tomato Powder: Enhances flavour, provides authentic taste, and retains the nutritional benefits of fresh vegetables, all while ensuring convenience and a longer shelf life without the need for artificial additives.
- Vitamin Blend: Vitamin enrichment and supporting overall health and well-being. The Vitamin Blend boosts immunity, promotes healthy skin, and supports bone health. These nutrients complement the soup's high protein content, ensuring a balanced and nutritious meal.
- Natural colours: Enhance both its visual appeal and nutritional value. These natural pigments ensure a wholesome and health-conscious meal experience.
Our IMCD Food & Nutrition Expert
Katja Wilmes
Application Technologist
After earning a degree in Food Technology from Bremerhaven University of Applied Sciences and gaining over 17 years of experience in the food industry, Katja joined our laboratory as an application technologist in 2016. Driven by the dynamic nature of market trends, she enjoys incorporating these developments into our IMCD concepts while providing inspiration and technical support to our customers.
Discover other articles by Katja Wilmes
• IMCD Savoury Concept: The vegan alternative for Pulled Chicken in delicious BBQ marinade
• IMCD Savoury Concept: Instant Vegan Burger
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Food & Beverage Concepts at IMCD Germany
Discover all of our different concepts to redesign the texture & mouthfeel, taste, and function of food & beverages to meet the growing consumer desires for sustainable and healthy nutrition.
