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Product Manager, Starches, Cargill

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Human nutrition and health regional sales director for the east,...

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CEO, Puratos Group

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Marc Roquette

Chairman, Roquette

Many manufacturing bases make much sense

Chris Hollebek

Product Manager, Starches, Cargill

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Alexandre Luneau

EMEA Regional Director, Cargill Texturizing Solutions

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Dr Hanns-Georg Büshelberger

Product Line Director, Lecithin, Cargill Texturizing Solutions

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Florian Webhofer

Senior Application Specialist and Master Chef, IFF

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Alexandre Luneau

EMEA Regional Director, Cargill Texturizing Solutions

Taking starch into the future

Chris Hollebek

Product Manager Starches, Cargill

Blending food with cardiology

Dr Richard Collins

The Cooking Cardiologist

IFT Cares project gives something back to New Orleans

Kelly Ahuja & Lam Hood

Chief Administrative Officer, Spokesperson, Institute of Food Technologists

The several ages of nutrition

Rodger Jonas

National Business Development Manager, PL Thomas

Healthy decadent chocolate

Keith Parle & James Cross

Director Of Functional Food Sales & Strategic Development, VP Of...

The soy taste challenge

Charlie Ross

Regional Marketing Director, North America, Solae

The hydrocolloids squeeze

Denis Seisun

Marketing Consultant, IMR International

Cooking with hydrocolloids

Henri Monty

Marketing Inoovation Manager, CP Kelco

Leveraging innovation awards

Roger A, Clemens, DrPH, CNS

Spokesperson, Institute Of Food Technologists

Cheese-making tips from the experts

Dale Schmidt & Vicky Brewer

Operations Manager & Senior Scientist, R & D, Land O' Lakes

Taking ingredients around the world

Harvey Chimoff

Director, Marketing, Americas, Tate & Lyle

New Zealand Trade and Enterprise: the power of pooling resources

Andrew Easdale

Business Development Manager, New Zealand Trade and Enterprise

Tapping into changing consumer preferences

Peter Wennstrom

President, HealthFocus Europe

The importance of quality assurance

Jacques Dikansky

President & CEO, Naturex

Pea protein poised as soy alternative

Martin Tatlock

Business development, nutrition business unit, Roquette

Enzymatic process yields creaminess enhancer

Alan Fielding

Sales manager, Avebe

Euromonitor advises on emerging markets strategy for soft drinks

Alice Diepenbrock

Research Manager, Euromonitor

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Snack Size Science: Hershey’s healthy chocolate cake

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Food and Fairness inquiry to 'inspire and warn' manufacturers

Helen Browning

Chair, Food Ethics Council

EU health claim rules cast shadow over science kingdom

Cédric Bourges-Sevenier

General manager, Nutraveris

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Early harmonisation urged for stevia standards, methods

Frank Jaksch

CEO, ChromaDex

European stevia players discuss strategy and priorities

Angus Flood

Head of international marketing, PureCircle

Open innovation speeding health and wellness transition

Sandra Einerhand

Director Health and Nutritional Sciences, EMEA, Tate & Lyle

Technical challenges to reducing sugar

Mary Quinlan

Manager of Sweetener Technology Development, Tate & Lyle

Big hopes for EFSA’s big health claim day

Shane Starling reports from the European Food...

Super fruit expertise opens up super veggie potential

Karl Crawford

Business Leader - Health and Food, New Zealand Institute for...

IMR updates on carrageenan, alginates and gum arabic

Dennis Seisun & Christine Seisun,

Marketing consultant & analyst, IMR International

Stevia industry must support standards to limit adulteration

Mel Jackson, PhD

Vice president science, Sweet Green Fields

Nanotechnology under the microscope

Kathy Groves

Food microscopist, Leatherhead Food International

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Talking organics to the occasional buyer

Peter Melchett

Policy director, Soil Association

Snack Size Science: Air bubbles and peanuts for all

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Putting the WOW into low fat foods

Alice Pegg

Head of Innovation, Leatherhead Food International

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Chewing the Fat: How big is gluten-free?

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Yakult pushing probiotic science envelope

Dr Jia Zhao

science manager, Yakult

What's driving private labels?

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Snack Size Science: Getting to the heart of acrylamide

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What consumers make of food labels

Prof. Klaus Grunert

Director, MAPP Centre

What labelling scheme(s) should Europe allow?

Melanie Leech

Director General, Food and Drink Federation

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Keys to the Russian market

Jacob Paulsen

Regional Director, Central East Europe, Chr Hansen

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