Plant-based foods have evolved from functional replacements for meat and dairy to products that mimic the taste, texture and aroma of meat. This has expanded the sector’s appeal to flexitarian consumers, engaging with people who are making a conscious...
The Topic: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...
The Topic: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...
Unless there is a last-minute stay of execution a la botanicals, around 200 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...
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...
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...
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...
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...
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.
Can a well-functioning immune system be measured? Or its enhancement? Can a specific nutrient be proven to benefit a cold or flu? Difficult questions – is science providing the answers?
Danone and Yakult are way out in front of the rest and spending millions to keep the sector in the public eye. But the EU health claims system’s mass rejection of pro-and prebiotic health claims is forcing change upon marketing and scientific strategies....
Stool transition time, pathogen levels, microbiota status and more…the European Food Safety Authority has published some accepted measures of gut health but the industry wants more. For many in this sector, more validated biomarkers are the crucial next...
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...
From beverages to bars to powders to gels to shots, the sports nutrition market is exploring new delivery systems and experimenting with established favourites. But which formats work best, why, and how can we define the consumers? This webinar will look...
