Get ready for the next GFSI Conference, the industry’s annual rendezvous for the advancement of food safety worldwide! In 2019, we are heading to Nice on the French Riviera, to explore how we can better secure a safe food supply in the future.
FlavourTalk Raw Materials Exhibition (13 March) offers flavourists a unique interface with new suppliers and ingredients to inspire novel flavour creations.
FlavourTalk Conference (14 March) addresses Flavour and Health: The Role of Flavour...
Register for Vitafoods Europe 2019, the only dedicated event covering the nutraceutical supply chain - from ingredient to shelf. Source high-quality ingredients, raw materials, services or products from over 1,200 global suppliers.
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 consumerFood-industry experts predict weight management...
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...
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...
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...
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...
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...
Contamination is an issue for the whole food industry, but nowhere is the glare of the media spotlight more focused than in sports nutrition, where transgressions can end careers. This seminar will feature the views of the US Anti-Doping Agency CEO and...
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...
The Topic: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.Mintel data shows that snacks made up 38.5% of new stevia-sweetened...
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...
