Algeria’s sugar tax prompts Ingredion to present cost-effective formulations at Djazagro 2025

ALGERIA – Major ingredient manufacturer Ingredion showcased formulations at Djazagro 2025 designed to help bakery manufacturers comply with Algeria’s sugar tax while maintaining consumer-preferred taste profiles.

This year’s Djazagro comes at a critical time for the Algerian market, where health and wellness trends are on the rise, prompting producers to reformulate their products.

Djazagro is the leading trade show in North Africa, with an exhaustive international offering in 6 sectors of activities: processing, filling & packaging, bakery – pastry, food products & beverages, ingredients & flavourings, hospitality & food service and hygiene. 

The show takes its name from “DJAZAIR”, which means “Algeria” in Algerian Arabic, and from agro representing the agro-food sector. Djazagro was created in 2003 in Algiers.

The pressure to adapt is particularly intense during Ramadan, when sugar consumption typically increases, although consumers still expect satisfying taste experiences.

Ingredion’s concepts presented at the event aim to address this challenge by offering sugar-reduction formulations that do not compromise flavour.

These solutions enable bakery manufacturers to meet regulatory requirements and consumer expectations while effectively managing production costs.

“We’re facing unique challenges in balancing traditional taste preferences with growing health concerns,” explained Quentin Labbe, the sales and technical services manager for the Middle East and West Africa at Ingredion.

He noted that the introduction of the sugar tax in Algeria—along with increased local production and new product development—has created a highly competitive landscape in which manufacturers must innovate to thrive.

Labbe pointed out that Ingredion’s beverage concepts illustrate how manufacturers can achieve significant sugar reductions while still satisfying local consumers’ sweetness preferences.

In particular, for bakery applications, he emphasized that their solutions for improved freshness and reduced cocoa content help manufacturers control costs without compromising quality.

This support is especially important for baked sweet snacks—such as biscuits and bars—given that the market for these products grew by 11% by the end of 2023, Labbe noted.

“These innovations are particularly crucial now, as economic pressures influence consumer spending patterns. Our prototypes, ranging from sugar-reduced soft drinks to protein-enriched brownies, demonstrate how manufacturers can offer healthier options that align with local taste preferences while managing production costs effectively,” said Labbe.

Ingredion’s bakery concepts feature freshness-enhanced madeleines with reduced cocoa content, showcasing how manufacturers can improve affordability while maintaining product quality.

Additional prototypes include reduced sugar and increased protein options, addressing the growing health and wellness trend.

Stand visitors can also explore how the company’s expertise in texture and sweetness can help overcome key formulation challenges across various applications.

Technical experts will be available on-site to discuss specific challenges related to sugar reduction, cost optimization, and texture improvement.

Ingredion Inc. is an American food and beverage ingredient provider based in Westchester, Illinois.

The company primarily produces starches, non-GMO sweeteners, stevia, and pea protein, transforming corn, tapioca, potatoes, plant-based stevia, grains, fruits, gums, and other vegetables into ingredients for the food, beverage, brewing, pharmaceutical, and many other industrial sectors.

 Sign up to HERE receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.