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...
The panel debate will address the following questions:What does research tell us about what consumers regard to be ‘natural’? Is ‘natural’ a rather nebulous – and constantly evolving – concept? Does it amount to more than just a list of acceptable or...
If an ingredient starts with an x, sounds like a chemical, or isn’t in your kitchen cupboard at home, it’s going to be regarded with suspicion by some consumers on both sides of the Atlantic, who want foods that are ‘wholesome’, ‘authentic’, and ‘natural’,...
With a class action lawsuit filed almost weekly in California against companies using the word ‘natural’ (in the absence of a useful legal definition), should food marketers think twice about using the term in the US market? How many of these cases ever...
A journey through the multiple health benefits of collagen peptides, this presentation will demonstrate how Peptan® provide an essential building block for formulation of products positioned towards the aging Baby Boomers who wish to stay active and to...
Attracted by its natural, low calorie profile, food manufacturers across the industry are turning to stevia but it is the market for snacks and non-alcoholic drinks that is leading the way.Datamonitor data shows that snacks made up 38.5% of new stevia-sweetened...
From beverages to bars to powders to gels to shots, the sports nutrition market is exploring new delivery systems and experimenting with established favorites. But which formats work best, why, and how can we define the consumers? This webinar will look...
Preparing for exercise, maintaining performance during exercise, and boosting recovery after exercise all pose different formulation challenges. This webinar will examine which ingredients are vital for sports beverages and the science supporting their...
Baby boomers, post-menopausal women, athletes: The consumer segments served by bone and joint health products are as varied as the products offered on the market. But which ingredients work, how are the products being formulated, which consumer groups...
Bone health is more than just calcium and vitamin D. But what other nutrients and ingredients have solid science to support their claims, and how do we formulate them into a winning product? This webinar will examine which ingredients are vital for bone...
Building the science for a successful joint health claim is not easy. A diseased population is not what the regulators are looking for. So how do we measure joint health in people with healthy joints? What are the accepted biomarkers and how do the trials...
Lowering sodium content in bread brings with it significant technological challenges for the industry as sodium plays a major role in dough formation, fermentation rate, flavour and eating properties of bread.Several strategies have been tried and tested...
Bread, baked goods and breakfast cereals are increasingly stepping into the functional food arena, with consumers increasing leaning towards more nutritious products even in the staple food categories.Indeed, bakery and cereals account for almost 23 per...
Unless there is a last-minute stay of execution a la botanicals, pre- and probiotic health claim rebuffs are set to become law across the European Union in the first quarter of 2012.Six months after that, local inspectors will have carte blanche to enter...
Everyone watches Europe and North America, but things are changing fast in other parts of the world too – you only have to scan the BRIC countries not to mention Latin America and Asia to see that. Is a ‘shared view’ realistic on a global basis?This session...
Probiotics are commonly known for their digestive health - but there many other applications for probiotics that include oral health, weight management, brain health, constipation, IBS and many more. This session will cover the other beneficial applications...
