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Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Thursday 13th February 2014

As consumer demand for functional foods and supplements containing healthy lipids and oils continues to soar, global demand for fish oils and omega oils (omega-3, omega-6, omega-7, & omega-9) will continue to climb.

Yet the massive market for these mega-ingredients is just the tip of the iceberg when it comes to healthy oils: from antioxidant-rich olive oils, to healthy vegetable and seed oils, and the growing interest for herbal oils and supplements – the market is booming.

While research on the benefits of supplements and health focused functional foods may take centre stage for many, tackling the challenges of sustainability, supply chain management, and formulation in finished products are all vital for future success.

In this NutraIngredients and FoodNavigator online event, we bring you the latest consumer and market insights, scientific developments and technical innovations in the nutritional lipids and oils space.

Conference programme webinars:
NLO14-WB-SL-FN EMEA-February-2014-Omega Fatty Acids – Global Trends and Opportunities

Omega Fatty Acids - Global Trends and Opportunities - by William Reed Business Media

Diana Cowland - Euromonitor International, Hank Schultz - NutraIngredients-USA.com and FoodNavigator-USA.com

The omega fatty acid market (comprising of functional food, drinks and supplements) was worth US$30...

NLO14-WRBM2-WB-SL-FN-EMEA-Feb-2014-The importance of nutritional lipids for mood and behaviour

The importance of nutritional lipids for mood and behaviour - by William Reed Business Media

Alex Richardson - FAB Research, Nathan Gray - NutraIngredients.com and FoodNavigator.com

Nutritional lipids have long been suggested to have an impact on our health. From healthy...

NLO14-FN-Capsugel-How next generation dosage forms create competitive market advantage

How next generation dosage forms create competitive market advantage - by Capsugel

Peter Zambetti - Capsugel

Peter will showcase how the latest generation of dosage form can benefit both to R&D...

NLO14-FN-Qualitas Health-The vegetarian, sustainable omega-3 LC-PUFA

The vegetarian, sustainable omega-3 LC-PUFA - by Qualitas Health

David Hart - Qualitas Health

Almega PL is a new, vegetarian, EPA-rich omega-3 LC-PUFA from microalgae. Omega-3s play a crucial role...

NLO14-FN-Virun-Unknown Thoughts. How to reduce competition on the shelf

Unknown Thoughts. How to reduce competition on the shelf - by VIRUN®

Deepa Shenoy - Amway Global R&D, Philip Bromley - VIRUN, Scott Doughman - Source-Omega, LLC.

Creativity, invention, and innovation in food, beverage and supplements are those concepts that differentiate themselves...

NLO14-FN-WRBM3-The big debate: Meeting demands in supply & quality

The big debate: Meeting demands in supply & quality - by William Reed Business Media

Adam Ismail - Global Organization for EPA and DHA Omega-3s (GOED), Peter Zambetti - Capsugel, Shane Starling - NutraIngredients.com, Toby Middleton - Marine Stewardship Council

In this roundtable debate we ask how the industry can meet increasing demand for nutritional...

Wednesday 5th March 2014

Consumers love to indulge but they won’t compromise on health. On the surface, this is bad news for the bakery sector – loved for its sugar icing, butter pastry layers and salty savory bites.

But dig deeper and there are plenty of innovative ingredients, processing tricks and new studies that empower manufacturers to slash fat, sugar and sodium in their bakery products.

Healthy reformulation can be a growth tool. It can spark new business and drive a company deeper into health-conscious markets, particularly as global obesity concerns grow.

With new government recommendations and legislation and consumer activist groups rallying for change, manufacturers are acting to realign their products.

But how low can you go? How do you manage the balance between taste, texture and health?

This free-to-attend event from BakeryandSnacks.com will tackle tough questions like ‘is self-regulation enough?’, and discover how manufacturers can overcome formulation challenges when cutting out the bad.

It will provide a forum for industry to engage on business opportunities and strategies as well as give a platform to high profile speakers from across the globe.

Conference programme webinars:
BR14-Roquette-WB-SL-FN-March-2014-Microalgae - the future of foods? Take baked goods...

Microalgae - the future of foods? Take baked goods... - by Roquette

Anne-Sophie Vercruysse - Roquette, Devon Gholam - Roquette America, Inc., Henri Gilliard - Roquette

Our distant ancestors, microalgae have played a major role in the development of life on...

BR14-Zeelandia-WB-SL-FN-March-2014-Clean and natural: getting to the heart of it

Clean and natural: getting to the heart of it - by Zeelandia is creating new possibilities in the world of baking

Mathijs Nouwens - Zeelandia, Michiel Bruschke - Zeelandia, Nicole McDonald - Zeelandia

One of the lead drivers among retailers and producers of bakery products is ‘clean label’....

BR14-FN-WRBM1-The bakery holy grail? Ingredients & technologies for tasty health

The bakery holy grail? Ingredients & technologies for tasty health - by William Reed Business Media

Jos Vast - Bakery Academy, Maggie Hennessy - FoodNavigator-USA.com / NutraIngredients-USA.com

Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential...

BR14-FN-WRBM2-Marketing healthy bakery: What does the consumer really want?

Marketing healthy bakery: What does the consumer really want? - by William Reed Business Media

Caroline Scott-Thomas - FoodNavigator.com, Tom Vierhile - Datamonitor Consumer

How do you convince a consumer to buy your fat-free donut on impulse when the...

BR14-FN-WRBM3-The Roundtable -‘Is self-regulation sufficient?’

The Roundtable -‘Is self-regulation sufficient?’ - by William Reed Business Media

Catherine Adams - Sloan Trends, Chris Brockman - Mintel, Henri Gilliard - Roquette, Kacey Culliney - BakeryandSnacks.com, Michael F. Jacobson - Center for Science in the Public Interest, Robb MacKie - American Bakers Association

Should fat, salt and sugar reduction in bakery be regulated – or is industry doing...

Thursday 12th December 2013

Our online event, Healthy & Functional Dairy 2013, will explore the factors driving current consumer demand for products such as Greek yogurt and whey protein-enriched milk beverages, and the future development of this thriving category.

This free-to-attend one-day event offers expert insight from across the dairy industry. Webinars, moderated by journalists from DairyReporter.com and NutraIngredients.com, will examine the trends driving current demand for healthy and functional dairy, product reformulation, increasing consumer understanding of nutrition, the importance of marketing, and the future of the category.

Healthy & Functional Dairy 2013 is a forum for dairy industry stakeholders, including manufacturers, ingredient suppliers, retailers, regulators, and food researchers, to discuss the opportunities and innovations that have enabled processors to reduce their reliance on the increasingly competitive market for milk-based commodity products.

Conference programme webinars:
HFD13-KEYNOTE-FN-Global snapshot: Functional and healthy dairy

Global snapshot: Functional and healthy dairy - by William Reed Business Media

Shane Starling - NutraIngredients.com, Ewa Hudson - Euromonitor International

Think you have a handle on the global functional and healthy dairy market? Congratulations if...

HFD13-FN-Fonterra-Think dairy, to take advantage of the global protein phenomenon

Think dairy, to take advantage of the global protein phenomenon - by Fonterra

Brian Watson Watson - Fonterra, Roger Schwarzenbach Schwarzenbach - Fonterra Research & Development Centre

Protein, which has been called the ‘next super nutrient’, is expected to continue to play...

HFD13-FN-Arla Foods Ingredients-Take your products to the next level with high-protein appeal

Take your products to the next level with high-protein appeal - by Arla Foods Ingredients

Trine Fredsøe - Arla Foods Ingredients, Julian Mellentin - New Nutrition Business, Torben Jensen - Arla Foods Ingredients

Previously the domain of hardcore sports and workout enthusiasts, the appeal of dairy protein as...

HFD13-FN-Roquette-Meeting today’s COST, TEXTURE and NUTRITION challenge

Meeting today’s COST, TEXTURE and NUTRITION challenge - by Roquette

Bertrand Rodriguez - Roquette, Dior Sawaya - Roquette, Hélène Delamare - Roquette

Dairy products development is being driven by multiple innovative trends, from taste and texture improvement...

HFD13-FN-WRBM-How low can you go? Meeting taste and texture reformulation challenges head-on

How low can you go? Meeting taste and texture reformulation challenges head-on - by William Reed Business Media

Dr. Wim Engels - NIZO, Eva M. Düsterhöft - NIZO, Nathan Gray - NutraIngredients.com and FoodNavigator.com

Dairy processors around the world are working relentlessly to cut levels of sugar, fat, salt...

HFD13-FN-WRBM-Roundtable discussion: Marketing healthy & functional dairy products. What do consumers

Roundtable discussion: Marketing healthy & functional dairy products. What do consumers want? - by William Reed Business Media

Mark Astley - DairyReporter.com, Peter Wennstrom - The Healthy Marketing Team, Sarah Goldthwait - Powerful Yogurt, Shelley Smith - Fonterra

The Fonterra Everyday Nutrition Innovation Programme Manager,Shelley Smith, The Healthy Marketing Team founder and president,...

26th June 2013

Consumers want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means.
And they are not alone. Regulators have not had a good stab at defining ‘natural’ either. The US Food and Drug Administration says natural means that “nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in the food”.
But what about HFCS, GMOs and a raft of other ingredients that some stakeholders believe do not belong in an ‘all-natural’ product?
In Europe, meanwhile, there is also no legal definition of ‘natural’ or ‘clean-label’, and every retailer has a different list of ‘unacceptable’ ingredients for suppliers to avoid.
To some consumers, ‘natural’ means safer, to others it means healthier, less processed, nothing artificial, or sustainable.
In this FREE FoodNavigator online event, we explore how clean label and natural trends are developing, what consumers expect, and the latest developments in natural ingredients.

Conference programme webinars:
NCL13-WRBM-Keynote1-WC-SL-FN-June-2013-The natural and clean label market opportunity

The natural and clean label market opportunity - by William Reed Business Media

Caroline Scott-Thomas - FoodNavigator-USA.com, Tom Vierhile - Datamonitor

If an ingredient starts with an x, sounds like a chemical, or isn’t in your...

NCL13-WRBM-Keynote2-WC-SL-FN-June-2013-Regulatory update: Are natural claims worth the legal headaches?

Regulatory update: Are natural claims worth the legal headaches? - by William Reed Business Media

Hank Schultz - NutraIngredients-USA.com and FoodNavigator-USA.com, Rebecca Cross - BraunHagey & Borden LLP

With a class action lawsuit filed almost weekly in California against companies using the word...

NCL13-WRBM-Keynote3-WC-SL-FN-June-2013-Panel debate: The evolution of natural and clean-label: What do consumers want?

Panel debate: The evolution of natural and clean-label: What do consumers want? - by William Reed Business Media

Aaron Edwards - Ingredion UK Limited, Catherine Adams Hutt - RdR Solutions Consulting, LLC, Chris Brockman - Mintel, Elaine Watson - FoodNavigator-USA, Mary Mulry - FoodWise

The panel debate will address the following questions: What does research tell us about what consumers...

NCL13-Ingredion-WC-SL-FN-June-2013-Growth Opportunities for Clean-Label-Positioned Foods and Beverages

Growth Opportunities for Clean-Label-Positioned Foods and Beverages - by Ingredion

Aaron Edwards - Ingredion UK Limited

Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape...

October 2, 2012

It's a generational thing! From infants to baby boomers, the market offers lots of products showing how preferences and needs differ from one age group to the next. The markets in individual categories are growing rapidly. For example the rising ageing population means products targeted at the elderly are increasing with focus on energy, cognitive health and bone and joint health.

Providing the right nutrition at progressing life stages can play a key role in reducing the risk of developing a number of conditions, from cancer to diabetes, osteoporosis to obesity. The right nutrition for the right age group also increases the feeling of day-to-day wellbeing.

Successfully developing food, beverage and supplement products for different age groups requires a deep understanding of tastes, health conditions, and spending power, but which groups show the most market potential? What do different groups look for in a food, beverage or supplement? Which are the health benefits they look for the most? And how can successful formulations be translated from one generation to the next?

LifeStages2012 will focus on the very latest opportunities in this sector, including the ever-expanding Kids health category, a detailed overview on the different age groups in the life stages markets, life stage product opportunities in emerging markets and of course marketing and advertising to the modern day world.

Conference programme webinars:
LS2012-Rousselot-WC-SL-FN-October-2012-The anti-aging power of Collagen peptides

The anti-aging power of Collagen peptides - by William Reed Business Media

Caroline Brochard-Garnier - Rousselot, Mai Nygaard - Rousselot, Véronique Fabien-Soulé - Rousselot

A journey through the multiple health benefits of collagen peptides, this presentation will demonstrate how...

March 29, 2012

Bread, cake and biscuit brand owners along with cereal and snack makers are still facing a challenging market climate, particularly with higher raw material costs. 

The industry has to remain focused on maintaining its margins, managing its cost base and continuing its efforts to stimulate growth through innovation. 

A thirst for health, naturalness and novelty are the driving forces behind innovation in this sector. These trends lie behind the emergence of new finished products and ingredients from enzymes used to replace artificial emulsifiers or calcium-enriched breakfast cereals.

So at Bakery Formulation 2012 Virtual Conference, we ask what will constitute tomorrow’s value added bakery and cereal lines and how should formulators make them? 

Featuring insight from leading voices in the industry, the conference will help formulators, nutritionists, marketers and brand development managers answer these questions.

Conference programme webinars:
VE-BakeryFormulation2012-WC-SL-FN-May-2012-How to deliver against your consumers nutritional needs

How to deliver against your consumers nutritional needs through a new fat structuring agent - by Corbion Caravan

Jim Doucet - Caravan Ingredients, Marge O'Brien - Caravan Ingredients

Overwhelmingly, consumers are indicating a desire to lower or eliminate their consumption of trans fats...

VE-BakeryFormulation2012-WC-SL-FN-May-2012-Reducing total ingredient costs through egg alternatives

Reducing total ingredient costs through egg alternatives - by Arla Foods

Soren Norgaard - Arla

Flour, fat, sugar and, of course, eggs – the basic formula for any traditional cake....

How functional bakery and cereals can deliver results

How functional bakery and cereals can deliver results

Shane Starling - NutraIngredients.com, Matt Incles - Leatherhead Food Research

Bread, baked goods and breakfast cereals are increasingly stepping into the functional food arena, with...

Strategies for improving the sensory profile of sodium reduced bread

Strategies for improving the sensory profile of sodium reduced bread

Jane Byrne - FoodNavigator.com, Martijn Noort - TNO

Lowering sodium content in bread brings with it significant technological challenges for the industry as...

The future trends of stevia in bakery and snacks

The future trends of stevia in bakery and snacks

Tom Vierhile - Datamonitor, Nathan Gray - NutraIngredients.com and FoodNavigator.com

Attracted by its natural, low calorie profile, food manufacturers across the industry are turning to...

VE-BakeryFormulation2012-WC-SL-FN-May-2012-Keep fresh and competitive

Keep fresh and competitive - insights for industrial bread - by DuPont Nutrition & Health

Andy Flounders - DuPont Danisco, Chris Brockman - Mintel

Freshness is the number one priority for consumers when buying bread. In Europe, it accounts...

1st February 2012

Probiotics may have taken some time to seep into consumer consciousness, especially in the US, but digestive health last year entered the top three fastest growing functional food categories. And with developments in science and technology also come greater opportunities to widen the category beyond the traditional dairy application.

The ever-prevalent interest in products that can help boost the body's defence and the direct manner in which gut health benefits are felt has fortified a €12bn+ category.

Regulatory uncertainly in Europe and a string of high-profile lawsuits in the US has made firms much more cautious about making health claims about probiotics.

The Pre- & Probiotics 2012 Virtual Conference will assess this ever-developing but highly critical scenario from both the scientific and regulatory point of view.

Conference programme webinars:
VE-Pre&ProBiotics-2012-WC-SL-FN-Feb-2012-What’s your probiotic profile? (How probiotics can work for your company/product)

What’s your probiotic profile? (How probiotics can work for your company/product) - by University of Reading

Glenn R. Gibson - University of Reading, Mike Bush - Ganeden

Even with the trend of probiotics on the rise, many are left wondering what probiotics...

VE-Pre&ProBiotics-2012-WC-SL-FN-Feb-2012-Customer Specific Probiotic Blends

Customer Specific Probiotic Blends - by UAS Laboratories

Connie Falkenstein - UAS, Dr. S.K Dash - UAS

UAS Laboratories has been formulating probiotic blends since 1979. UAS Labs’ Probiotic blends make use...

VE-Pre&ProBiotics-2012-WC-SL-FN-Feb-2012-LactoSpore®, Stable Probiotic

LactoSpore®, Stable Probiotic - by Sabinsa Cosmetics

Dr. Reza Kamarei - Sabinsa, Hame K Persaud - Sabinsa

VE-Pre&ProBiotics-2012-WC-SL-FN-Feb-2012-Market trends and developments for prebiotics - focusing on galactooligosaccharides

Market trends and developments for prebiotics - focusing on galactooligosaccharides - by Domo

Leonard Mallee - FrieslandCampina Domo, Sarah Staley - FrieslandCampina Domo

Prebiotics such as galactooligosaccharides, have gained a prominent position in the infant nutrition market over...

VE-Pre&ProBiotics-2012-WC-SL-FN-Feb-2012-Probiotics: Alive and well and still delivering digestive health

Probiotics: Alive and well, and still delivering digestive health - by Danisco

Arthur Ouwehand - Danisco, Gregory Leyer - Danisco

Today’s hectic lifestyle is increasingly linked to digestive health issues. Probiotics have been shown to...

Pre & Probiotics across the globe

Pre & Probiotics across the globe

Ewa Hudson - Euromonitor International Ltd, Jane Byrne - FoodNavigator.com

Everyone watches Europe and North America, but things are changing fast in other parts of...

Not just about gut health - The new wave in probiotics

Not just about gut health - The new wave in probiotics

John Bienenstock - McMaster University, Stephen Daniells - NutraIngredients-USA.com and FoodNavigator-USA.com

Probiotics are commonly known for their digestive health - but there many other applications for...

No more EU health claim guessing games: Pre- and probiotic marketing in 2012

No more EU health claim guessing games: Pre- and probiotic marketing in 2012

Sebastián Romero Melchor - Food Law Consultants, Shane Starling - NutraIngredients.com

Unless there is a last-minute stay of execution a la botanicals, pre- and probiotic health...

Prebiotics - New and alternative sources

Prebiotics - New and alternative sources

Caroline Scott-Thomas - FoodNavigator-USA.com, Bob Rastall - University of Reading

Inulin, oligosaccharides, fibre forms – these are the mainstays of the prebiotic category. But prebiotic potential...

Pre&ProBiotics-2012-WC-SL-FN-March-2012-The unexpected prebiotic: galactofructose propels healthy product formulation into a new era

The unexpected prebiotic: galactofructose propels healthy product formulation into a new era - by Solactis

Martin De Swaan - Solactis, Pascal Ronfard - Solactis

Food and health is a combination widely accepted by the oriental consumer and now increasingly...

VE-Pre&ProBiotics-WC-SL-FN-May-2012-How to customize a probiotic formula that best fits your needs?

How to customize a probiotic formula that best fits your needs? - by Lallemand Health Solutions: your probiotic solutions provider

Berengere Feuz - Lallemand, Isabelle Champié - Lallemand

Because we strive to provide you a highest level of satisfaction on probiotics choice, tools...

November 09, 2011

As obesity rates continue to rise, the opportunities for scientifically-substantiated weight management food products are impressive.

The emphasis is now moving from dietary programs like Atkins towards an approach that integrates weight loss with overall good health. From market leading satiety ingredients to the next generation of reformulated low-fat products, from sweeteners to meal replacements blessed by EFSA, the weight management market is driving innovation across the industry.

The Weight Management 2011 Virtual Conference & Expo will bring together leading voices in these key areas, as well the cutting edge science of probiotics and prebiotics, and pragmatic insights into getting a health claim.

Conference programme webinars:
What does today’s data say about tomorrow’s weight management market?

What does today’s data say about tomorrow’s weight management market?

Caroline Scott-Thomas - FoodNavigator-USA.com, Tom Vierhile - Datamonitor

This webinar will cover the following:      • Weight Management Market overview: current statistics     • What does the...

Is the industry pursuing satiety or are they shifting their interests elsewhere?

Is the industry pursuing satiety or are they shifting their interests elsewhere?

Sandra ten Bruggencate - NIZO, Shane Starling - NutraIngredients.com

This webinar will cover the following:      • The new concepts for satiety     • Other weight management concepts...

Dairy - The scientific connection to weight management

Dairy - The scientific connection to weight management

Stephen Daniells - NutraIngredients-USA.com and FoodNavigator-USA.com, Prof Michael Zemel - University of Tennessee

There is no fairy dust for weight loss – but people who consume a lot...

Losing the confidence of supplement consumers - The burden of poor reputation

Losing the confidence of supplement consumers - The burden of poor reputation

Elaine Watson - NutraIngredients-USA.com, Dr. Duffy MacKay - Council for Responsible Nutrition

The dietary supplement industry generates $25 billion in annual sales. But the internet is swimming...

The role of botanicals – Life after hoodia

The role of botanicals – Life after hoodia

Stephen Daniells - NutraIngredients-USA.com and FoodNavigator-USA.com, Mark Blumenthal - American Botanical Council

Hoodia was supposed to be the next big thing: A herbal extract with the potential...

 VE-WM11-WC-SL-FN-May-2012-Innovative ingredients in Support of Weight Management

Innovative ingredients in Support of Weight Management - by Sabinsa Corporation

Hame K Persaud - Sabinsa Corporation, Reza Kamarei - Sabinsa Corporation

Dr. Kamarei, Vice President of Science & Technology will discuss evolution of innovation in the...

May 25, 2011

As populations age, the threat of osteoporosis and osteoarthritis is looming large in the global consciousness. But bone and joint health go beyond the elderly, with implications for the young, athletes, and beyond. 

Natural products with potential bone and joint health benefits - calcium, vitamins D and K, glucosamine, and chondroitin, to name but a few - are big business: The US bone and joint health market was estimated to be worth $178 million in 2008, and is predicted to be $246 million by 2015, according to Frost & Sullivan. 

However, conflicting science and regulatory pressures are undermining the potential growth of this market. 

The Bone & Joint Health 2011 Virtual Conference will look at what products are working and with whom, how to strengthen the science, and how to formulate a winning product.

Conference programme webinars:
Current and future trends in bone and joint health

Current and future trends in bone and joint health

Matt Incles - Leatherhead Food Research, Caroline Scott-Thomas - FoodNavigator-USA.com

Baby boomers, post-menopausal women, athletes: The consumer segments served by bone and joint health products...

VE-Bone and Joint Health2011-WC-SL-FN-Food-2012-Health benefits of Vitamin K2

Health benefits of Vitamin K2 - by NattoPharma

Cees Vermeer - R&D Partner with NattoPharma, Dan Edwall - Moderator - NattoPharma

Natural vitamin K2 plays an essential role in bone and vascular health. In bone it...

Designing the trials for claims success

Designing the trials for claims success

Shane Starling - NutraIngredients.com, Dr. Douglas Kalman - Miami Research Associates

Building the science for a successful joint health claim is not easy. A diseased population...

VE-Bone and Joint Health2011-WC-SL-FN-March-2012-Pycnogenol®: An Innovative Solution for Joint Health

Pycnogenol®: An Innovative Solution for Joint Health - by Pycnogenol

Dr. Frank Schönlau - Pycnogenol

Pycnogenol®, French maritime pine bark extract, is new to the joint health space but already...

Designing the ultimate bone health formulation

Designing the ultimate bone health formulation

Guru Ramanathan - General Nutrition Corporation, Stephen Daniells - NutraIngredients-USA.com and FoodNavigator-USA.com

Bone health is more than just calcium and vitamin D. But what other nutrients and...

Jan 27, 2011

On Thursday 27th January 2011, food and beverage formulators from all over the world connected with industry experts and ingredients suppliers during a 4 hour virtual conference.

From their desktops, they were all able to attend liveconferences, and network with industry experts, all on theInternet!

SportsNutrition2011 delivered the first one-day virtual event on the latest trends and strategies in sports nutrition for the food, beverage and dietary supplements industries

Conference programme webinars:
Ensuring the integrity of the supply chain

Ensuring the integrity of the supply chain

Travis Tygart - CEO , Andrew Shao - Council for Responsible Nutrition, Shane Starling - NutraIngredients.com

Contamination is an issue for the whole food industry, but nowhere is the glare of...

Delivery systems: Which formats are working and with whom

Delivery systems: Which formats are working and with whom

Samantha Chmelik - Euromonitor International, Caroline Scott-Thomas - FoodNavigator-USA.com

From beverages to bars to powders to gels to shots, the sports nutrition market is exploring new...

Formulating the ultimate sports beverage

Formulating the ultimate sports beverage

Sylvia P. Poulos - The Coca-Cola Company, Stephen Daniells - NutraIngredients-USA.com and FoodNavigator-USA.com

Preparing for exercise, maintaining performance during exercise, and boosting recovery after exercise all pose different...

VE-SN11-2011-WC-SL-FN-Jan-2011-Stay fit, go green!

Stay fit, go green! - by Roquette

Audrey Taffin - Roquette, Harshal Kshirsagar - Roquette

Let’s take stock of the protein solutions available for the sports nutrition market. Find out...

MAR 29, 2011

On Tuesday 29th March 2011 food and beverage formulators from all over the world connected with industry experts and ingredients suppliers during a 4 hour virtual conference.

Pre-&Probiotics2011 delivered the first one-day virtual event on the latest trends and strategies in Pre- & Probiotics for the food, beverage and dietary supplements industries. 

Conference programme webinars:
Markets, opportunities, rules and messaging

Markets, opportunities, rules and messaging

Julian Mellentin - New Nutrition, Jess Halliday - FoodNavigator

Danone and Yakult are way out in front of the rest and spending millions to...

VE-PPB11-WC-SL-FN-May-2012-The growing up of GOS

The growing up of GOS - by Domo

Leonard Maelle - FrieslandCampina Domo, Sarah Staley - FrieslandCampina Domo

The best nutrition for the newly born infant is human milk, which contains all the...

VE-PPB11-WC-SL-FN-May-2012-Microbiota, probiotics and the brain gut axis: How probiotics may influen

Microbiota, probiotics and the brain gut axis: How probiotics may influence the stress response? - by Lallemand Health Solutions: your probiotic solutions provider

Isabelle Champié - Lallemand, Leonard Mallee - FrieslandCampina Domo

Through the high amount of work performed at the French National Institute of Agricultural Research...

Science: Gutless without biomarkers

Science: Gutless without biomarkers

Stephen Daniells - NutraIngredients-USA.com and FoodNavigator-USA.com, Kristin Verbeke - Leuven University

Science: Bringing immunity science in from the cold

Science: Bringing immunity science in from the cold

Shane Starling - NutraIngredients.com, Ger Rijkers - FrieslandCampina Domo

Can a well-functioning immune system be measured? Or its enhancement? Can a specific nutrient be...

VE-PPB11-WC-SL-FN-May-2012-Formulating with prebiotic fibers to create great-tasting healthy product

Formulating with prebiotic fibers to create great-tasting healthy products - by National Starch

Christine Pelkman - National Starch, Cristina Munteanu - Corn Products International

Consumer interest in fiber for digestive health continues to rise. In a 2010 nationwide consumer...

VE-PPB11-WC-SL-FN-May-2012-Bringing digestive and immune health to everyday life

Bringing digestive and immune health to everyday life - by Lallemand Health Solutions: your probiotic solutions provider

Michael Bond - Danisco, Peggy Steele - Danisco

Today’s consumers are increasingly conscious of the impact of diet on their health and wellbeing....

November 4th, 2010

As the global problem of obesity becomes more pronounced, science is helping build credibility for a number of ingredients, and leading companies are forming high-profile food partnerships to get them to consumer

Food-industry experts predict weight management will be the most significant trend in food in coming years. This is why, from an ingredient standpoint, so many major suppliers are beefing up their portfolio of weight-management offerings. It's one of the main reasons why functional foods are the fastest-growing sector of the food industry, and why the weight-management market is valued at more than $7 billion globall

While some brands, such as SlimFast, Weight Watchers, and Jenny Craig have mushroomed on the back of consumer needs, weight management supplements have been blighted by dubious internet offers. How does the market respond to increasing consumer cynicism, how does it grow the science, and what are the next big developments for the segment?

Conference programme webinars:
VE-WeightManagement2010-WC-SL-FN-April-2012-The Skinny Carbs Trend

The Skinny Carbs Trend: Exploring how carbohydrate-rich foods with resistant starch are helping consumers lose and manage weight...for good. - by National Starch

David Feder - National Starch, Hope Warshaw - National Starch

Often maligned, foods high in carbohydrates are making a comeback. David Feder, R.D., and author...

Health claims: Building the science, navigating the regulations

Health claims: Building the science, navigating the regulations

Shane Starling - NutraIngredients.com, Devin Domond - Federal Trade Commission , Dave Mela - Unilever R&D

Meal replacements have received a positive opinion from EFSA, showing that weight management can succeed...

Reformulating for weight management success: Panel Discussion

Reformulating for weight management success: Panel Discussion

Lisa Young - New York University, Margo Wootan - Center for Science in the Public Interest (CSPI), Melissa Musiker - Grocery Manufacturers Association, Jess Halliday - FoodNavigator

As the world takes a long, hard look at waistlines and decides to do something...

Satiety fills up the weight management options

Satiety fills up the weight management options

Stephen Daniells - NutraIngredients-USA.com and FoodNavigator-USA.com, Martin R Yeomans - University of Sussex

Products promising to fill you up for longer loom large over the weight management market,...

State of the Market: After Atkins and beyond

State of the Market: After Atkins and beyond

Caroline Scott-Thomas - FoodNavigator-USA.com, Don Montuori - MarketResearch.com

The weight management market is estimated by some to be worth nearly $20bn. This presentation...

VE-WeightManagement2010-WC-SL-FN-2012-The Three Phases of Weight Control

The Three Phases of Weight Control -A New, Natural Approach to Controlling Hunger, Starches, and Sugar - by Pharmachem Laboratories

Sherry Torkos - Pharmachem

Pharmachem has developed a three part, systematic approach to helping consumers control their weight. Each...

VE-WeightManagement2010-WC-SL-FN-2012-Tonalin® CLA - Delivering Core Value

Tonalin® CLA - Delivering Core Value - by Cognis

David Cai - Cognis, Sharrann Simmons - Cognis

Up-to-date overview of the health benefits of CLA (conjugated linoleic acid) and the brand equity...

27th May 2010

On Thursday 27th May 2010, beverage formulators from all over the world connected with industry experts and ingredients suppliers during an 8 hour virtual conference and expo. From their desktops, they were all able to attend live conferences, visit stands and network with industry peers, all on the Internet!

Conference programme webinars:
VE-DI10-2010-WC-SL-FN-May-2010-Driving sustainable drinks production

Driving sustainable drinks production - by DSM Nutritional

Jeroen van Roon - DSM, Rob Beudeker - DSM

Sustainability is high on the beverage manufacturers’ agenda, with an increasing sense of urgency over...

VE-DI10-2010-WC-SL-FN-May-2010-Making Health Claims for Beverages

Making Health Claims for Beverages - by DSM Nutritional

Emily Tellers - DSM, Jess Halliday - FoodNavigator.com, Philip Rijken - DSM

The new health claims regulation is shaking up the world of functional food and drinks....

Fast growing segments of the drinks industry

Fast growing segments of the drinks industry

Chris Brockman - Leatherhead

The programme starts with an overview of the beverage industry using the latest data to...

How beverage businesses should respond to obesity

How beverage businesses should respond to obesity

Jill Ardagh - British Soft Drinks Association , Tam Fry - Child Growth Foundation, Salvatore Gabola - Coca-Cola Europe Group

Industry has come under fire for the contribution of sugary soft drinks to overweight and...

Soft drinks for adult taste buds

Soft drinks for adult taste buds

David Jago - Mintel International

Gone are the days when the main drinks deemed suitable for adults were soda, orange...

Tackling flavour-texture interactions in drinks

Tackling flavour-texture interactions in drinks

Rianne Ruijschop - NIZO food research

Consumers are increasingly seeking lower calorie beverages, and functional products that are enriched with protein,...

Designing the trials for claims success

Designing the trials for claims success

Dr. Douglas Kalman - Miami Research Associates, Shane Starling - NutraIngredients.com

Building the science for a successful joint health claim is not easy. A diseased population...