The use of augmented and virtual reality technologies to change the visual appearance of food and drink in real time could improve the diets of consumers.
Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany.
Sugar confectionery consumption in Europe may have peaked, but a spike in Germany’s birthrate signals hope for the future, says Katjes International’s CFO.
Trusted sources of food and nutritional advice are being overlooked in preference to instant, real-time interactions with celebrities and bloggers, according to a communications expert.
We caught up with ‘seaweirdo’ and founder of Seamore, Willem Sodderland, at Food Vision 2017 to speak about sustainable packaging, seaweed stigma and high prices for healthy foods.
Innovation and transparency can go ‘hand in hand’ as part of an industry strategy to streamline the food value chain and rebalance the relationship between production and nature.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.
Food Vision kicked off yesterday with insights from innovation specialists and trailblazing startups. Join our team of editors as we discuss the key take-away's and highlights from the first day.
Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.
