With population numbers on the rise and natural resources in decline, industry is tasked with the challenge of boosting food production on less land and with fewer greenhouse emissions. Could cellular agriculture, food production by microbes, and cell-based...
Natural, versatile and consistent on a plant basis
While the world population will rise to around 10 billion by 2050, global meat and milk production will also increase – with a significant impact on the environment and climate. This is...
The plant-based food market is hugely dynamic and changing rapidly as consumers needs and attitudes towards plant-based foods evolve. Whether you are looking to get started or looking to grow further, consumer needs must lead and drive your product development...
Foods featuring plant-based proteins have seen recent growth that most categories can only wish for. Consumers around the world are clamouring for such products and for good reason – they have the potential to be sustainable, ethical, and healthy. Join...
No doubt, plant proteins are here to stay. The plant-based categories are growing at an incredible fast pace, driven by consumers highly conscious of the impact of their diet on their health and environment. However, expectations are high and consumers...
A panel of experts will join FoodNavigator to discuss the tests that plant-based proteins now face. Among them are the challenges manufacturers face to provide consumers with better products, with improved taste and texture, to see repeat buying from...
In a world where food firms and dietary supplement companies look to exploit the latest consumer trends for fad diets and quick fixes using a huge range of ingredients, many are left wondering where the real opportunity really lies. Which ingredients...
In a world where food firms and dietary supplement companies look to exploit the latest consumer trends for fad diets and quick fixes using a huge range of ingredients, many are left wondering where the real opportunity really lies. Which ingredients...
The inaugural FoodNavigator Business Leaders Forum brings together top executives from some of the most innovative food and drink companies in Europe.We’ll discuss the hottest trends in the industry, successful strategies in new product development, and...
To mark the launch of the Bakery Market Report 2015, British Baker is bringing you a FREE LIVE WEB BROADCAST outlining the challenges of bakery retail in the UK. Register now to secure your space.
When it comes to diet, fat has long been seen as the enemy. But has fat – even the saturated kind – been given an unfair hearing when it comes to nutrition and diet? In this roundtable debate, FoodNavigator brings together global experts to provide a...
Salt reduction remains a key public health priority globally, and is seen as an area of importance for many within the food industry. Despite huge success stories from sugar reduction efforts in some countries, public health experts and campaigners still...
Dairy processors around the world are working relentlessly to cut levels of sugar, fat, salt etc. – the bad stuff – in their products. But with each process to remove these undesirable elements, manufacturers are putting at risk the overall flavor and...
The Fonterra Everyday Nutrition Innovation Programme Manager,Shelley Smith, The Healthy Marketing Team founder and president, Peter Wennstrom, and Sarah Goldthwait, the Marketing and Communications Director of US Greek yogurt manufacturer Powerful Yogurt...
Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential match up to ever-growing demands from both consumers and governments?Overcoming technical hurdles has become the norm in bakery reformulation, and some ingredients...
How do you convince a consumer to buy your fat-free donut on impulse when the full-fat, extra chocolate version is on display too?The global bakery sector has developed an array of better-for-you products, overcoming lots of technical hurdles to get there,...
Should fat, salt and sugar reduction in bakery be regulated – or is industry doing enough?Bakery manufacturers face increasing pressure to develop healthier variants as global obesity and diet-related illness spiral. Industry has been making efforts and...
In this roundtable debate we ask how the industry can meet increasing demand for nutritional oils (and particularly for omega-3s from a variety of sources).What are the best ways to produce meaningful amounts of nutritional lipids? Is it better to increase...
The omega fatty acid market (comprising of functional food, drinks and supplements) was worth US$30 billion, yet most populations are deficient. In her presentation Diana Cowland will compare the market for omega fatty acid-fortified food and drink to...
Nutritional lipids have long been suggested to have an impact on our health. From healthy hearts and arteries to vision and learning. But what about more subtle measures of our wellbeing like mood and behaviour. In this webinar Professor Alex Richardson...
Think you have a handle on the global functional and healthy dairy market? Congratulations if you do, because the dairy sector is changing so quickly it can be hard to read.This global snapshot from probably the world’s best healthy food trends pundit...
