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Dispatches from #FIE2013

Can an ingredients giant be a true innovator? Yes we can, says Beneo chief

By Shane Starling+

04-Dec-2013

Beneo CEO Matthias Moser, PhD, shares his vision of how a European ingredients giant stays ahead of the innovation curve, built on a bedrock of age-specific nutrient solutions – even if rising obesity and diabetes rates suggest there remains much work to do.

“We actually believe that being an innovator today really means you need to understand market trends and consumer requirements just sooner than others do. So that is how we see innovation,” said Dr Moser at FIE recently.

“As soon as we understood what the consumer, what the market wants, you are the one who shall be able to provide solutions faster than others, concepts faster than others And that’s our interpretation of being an innovator in a very interesting segment of the market.”

Addressing the diabetes-obesity pandemic, Dr Moser said the situation was likely to get worse before it got better in both developed and developing countries, placing ever greater responsibility on ingredients vendors to deliver healthy solutions.

“In the course of this development we are sure the understanding of preventing such development …will become an even stronger development in the market.”

Are food companies getting social media right? In a word, 'no'

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Building for the future: DSM on lessons from Food Vision 2014

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Food science under spotlight at IFST jubilee conference

Food science under spotlight at IFST jubilee conference

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Manufacturers miss big breaks with small innovations

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Invest in small food firms or risk losing income

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Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

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Talking Rain CEO: Pepsi and Coke weren’t even looking at sparkling waters

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Innovation for today: Digital tech empowers industry to innovate

Innovation for today: Digital tech empowers industry to innovate

Chris Cornyn

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Foodex 2014 – video highlights

Foodex 2014 – video highlights

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High-protein bread could bake up a storm: Euromonitor

High-protein bread could bake up a storm: Euromonitor

Diana Cowland

Senior Analyst, Health & Wellness, Euromonitor International

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

Dr David Katz

ddirector of Prevention Research Center. , Yale University

‘If kids don’t like it, you won't get far’: Daioni boss on healthy dairy drink success

‘If kids don’t like it, you won't get far’: Daioni boss on healthy dairy drink success

Welsh farmer turned entrepreneur Laurence Harris tells BeverageDaily.com about his nationwide distribution ambition for...

Bakeries struggling with calls to cut salt, sugar and fat

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

‘Functional beverage belief is back’: Zenith International chair

‘Functional beverage belief is back’: Zenith International chair

Zenith International chairman Richard Hall tells BeverageDaily.com that he thinks the beverage industry is...

Behavioural economist: Do the nutritional thinking for people if you want change

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Simplicity, not science, rules sweetener coverage

Simplicity, not science, rules sweetener coverage

Professor Jason Halford

University of Liverpool

Algatech: Functional food on astaxanthin horizon

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InHarvest: Legumes, pulses steal spotlight from animal protein

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Industry must debunk whey protein bodybuilding myths: Volac

Industry must debunk whey protein bodybuilding myths: Volac

Michael Hiron

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