Claire Andrew 002Ahead of IFEX, we caught-up with Claire Andrew, Brand Manager at Andrew Ingredients that are back once again as a key supporter of the show.  

  1. IFEX has been a significant event for Andrew Ingredients, and it is great to see your return as the headline sponsor for the popular feature – Edible Art. How has the company's involvement in IFEX evolved over the years, and what inspired the decision to support the show again this year?

Andrew Ingredients have been involved with IFEX and Salon Culinaire through Sean Owens for nearly 10 years and we are extremely proud to be part of multiple aspects of the event. Being involved in industry-relevant events and education is crucial for staying updated on the latest trends, networking with professionals, and acquiring knowledge that enhances your skills. It helps you remain competitive, adapt to changes, and build a robust professional network. We feel IFEX brings both together so well. Our involvement has developed over the years and for 2024 we have expanded this further by sponsoring more competitions and having a presence in both halls. We have built strong relationships over the years and will continue to do so in the future.

Just some of what we are sponsoring at IFEX include:

  • The incredible Edible Art competition with one of our newest suppliers IRCA, an international leader in chocolate, creams, and high-quality ingredients.
  • Cupcake Artistry with Dobla
  • Restaurant Innovation Dessert of the Year with Macphie
  • The Food Photography Awards NEW to IFEX
  • We are also launching All-Ireland Professional Baker of the Year ‘Tim Andrew Trophy’
  1. What trends and innovations in ingredients do you foresee shaping the future of foodservice and hospitality?

It’s a really exciting time in the industry in terms of trends and new innovations. We are starting to see a rise in multi-use / smarter products which are helping producers to streamline costs. In terms of flavour, tradition with a twist is becoming popular as consumers seek familiar tastes in new, exciting formats like retro desserts with unconventional twists. Floral and botanical flavours have been around for a while but are now more mainstream – orange blossom, hibiscus, rose.

Plant-based options continue to surge due to dietary choices, sustainability concerns, and healthier lifestyles, and I anticipate continued growth in plant-based and alternative protein options over the coming year.

Seasonality remains crucial, with changing menus and seasonal decorations keeping consumers engaged. Innovative technologies like 3D food printing and advanced fermentation methods are becoming more prevalent and may play a significant role in future trends.

  1. With sustainability becoming increasingly important in the food industry, how does Andrew Ingredients integrate environmentally conscious practices into its operations and product offerings? Are there any specific sustainability initiatives that the company is particularly proud of?

In an industry becoming ever increasingly focused on an ability to ethically sustain the sourcing of raw materials to produce quality products, Andrew Ingredients are members of SEDEX, Rainforest Alliance, as well as the Roundtable on Sustainable Palm Oil.

We are BS8555 accredited and have held the British Environmental Management Standard (BS8555) for managing environmental impacts within our office and warehouse facility, including waste and energy management for the past 10 years. Some of the impressive systems installed, which include 45kw solar panels which produce 70-80% of our electricity requirements, new energy efficient gas fired boilers, LED lighting, training, improved recycling facilities and electric car charging points, have enabled us to determine and action a variety of measures to reduce our environmental impact across the business.

The mark of truly delicious food is an empty plate, and we know that behind the scenes, chefs don’t want to be weighed down with waste either. When placing orders, choose products that will work harder for you. Versatile products can allow chefs to create a portfolio of dishes, without needing a store cupboard of ingredients. Not only could this save money but ordering in fewer SKUs could reduce your carbon footprint.  

  1. What is one thing you love about working in this industry?

I couldn’t just name one thing! It’s in my blood and I am very proud to be working for my family business. In my role I am so lucky to do the work I love within an industry I am passionate about. The vibrant and dynamic nature of this field allows me to explore my creativity and work with an array of different people and collaborate with suppliers and customers who make every day exciting and different. Additionally, the diverse range of ingredients and constant innovation keep me engaged and always learning.

  1. What will you be showcasing at IFEX and why should visitors visit your stand?

We will be introducing a new supplier IRCA along with highlighting, Macphie, Dobla and Ravifruit products. We have two stands this year A42 & K50, will be running Masterclasses and sampling in the Tasting Theatre so there will be plenty of opportunities to talk to us, see our products in use and get tasting!


Macphie team and Finbar 002 Work With34455