The 2021 Food for Kids Summit is back as a two-part Interactive Broadcast Series, running on November 10 and 17.
The series aims to bring together stakeholders from across the industry to present and discuss what kids are eating, how habits and...
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...
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...
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, 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...
Inulin, oligosaccharides, fibre forms – these are the mainstays of the prebiotic category. But prebiotic potential exists elsewhere and is finding its way under microscopes where new potentialities are being seen for the first time.
