Promotional Features

Content provided by Huhtamaki

Mono-material solutions: redefining what’s possible

Flexible packaging plays a critical role in protecting and preserving food and everyday necessities. Now, three powerful solutions in mono-material flexible packaging have been created to address its recycling and sustainability qualities.

Content provided by Bunge

How to create exceptional vegan cheese with more protein

Innovations for plant-based, vegan cheese that delivers on both nutrition and the sensory experience

Paid for and in partnership with Angel Yeast Extract – Savoury Ingredients

Clean, bold flavours: How yeast extract is helping food manufacturers untap the clean label trend

Yeast extract has been manufacturers across baking, food taste, nutrition & health and biotechnologies achieve the results they need. Now its clean label credentials are another reason to explore its many uses.

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

How plant peptones are emerging as a sustainable organic nitrogen source for fermentation and cell culture media

Peptone is the product of moderate hydrolysis of protein, rich in peptides and amino acids, which provides nitrogen source for the growth of microorganisms and animal cells, as well as trace elements and growth factor

Content provided by Solina

Plant-based foods match animal proteins in sensory panel tests, clearing barriers to market growth

The market for new protein foods is approaching a potential inflection point. Increased penetration into the omnivore market will drive the next phase of growth, providing manufacturers can satisfy buyers used to eating gold standard animal products.

Paid for and in partnership with Fazer Foodtech

Functional energy: How oat protein and fibre is emerging as the next-gen superfood

The use of oats in functional foods is growing. How are emerging innovations helping food manufacturers to tap into formulation opportunities and meet consumer demand?

Paid for and in partnership with Neo Cremar Co., Ltd.

How NeoGOS innovations are adding value in functional food and skin health markets

GOS prebiotics offer a specific set of benefits in manufacturing and commercialisation, as well as a range of health benefits to consumers. How can manufacturers benefit from new innovations in GOS?

Paid for and in partnership with Kerry

Consumer demand for multifunctional immune products driven by health goals

Consumers are taking a proactive approach to their immune health and seeking solutions with added value. How can manufacturers tap into this?

Content provided by Jungbunzlauer

Fortification concepts with calcium and zinc for infant and child products

New fortification concepts with bio-based ingredients for healthier, mineral fortified children’s food and drinks, without compromising on taste, texture and stability.

Content provided by ADM

Agave: Sweetness Consumers Appreciate

Naturally sourced and with a clean label, SweetRight® agave from ADM is certified organic, non-GMO and has a low glycemic index—with a reliable supply you can trust.

Content provided by Huhtamaki

Redesigning the future with fibre solutions

The packaging industry is evolving to find new ways to protect food in both a safe and sustainable manner, with fibre emerging as one of the most exciting materials.

Paid for and in partnership with Ingredion

Making the magic happen – the “in-the-moment” decision drivers that deliver consumer value

The consumer relationship with ingredients, claims and pricing is dynamic and complex. Collaborating with a specialty ingredients partner to create more consumer value can deliver wins on multiple levels.

Content provided by Alianza Team USA

Maximizing Cost Efficiency with Mirror High Oleic Technology in Commodity Oils

Say goodbye to the limitations of high oleic oils with Mirror High Oleic, the game-changing technology that transforms the way the food industry leverages vegetable oils.

Paid for and in partnership with IFF

Building the bridge to indulgent yet better-for-you confections

Indulgence or health? Who said you can’t have both? Confections and chocolates can still taste fabulous without the guilt associated with excess sugars, fats and unhealthy additives

Paid for and in partnership with Ingredion

Own the AND℠: Delivering on the ever-changing consumer algorithm

‘What do I want to eat?’ is a question we ask ourselves multiple times per day. How can food providers ensure they tailor their offering to meet the growing list of consumer demands?

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

Building an intelligent production line for plant-based nitrogen sources

How transitioning to plant-based organic nitrogen will be key for biomanufacturers to maintain their upward trajectory and secure long-term success.

Paid for and in partnership with BST Inc

Naturally fresh: Extending the shelf life in fried and baked goods

Could a natural, plant-based antioxidant be a breakthrough for eliminating rancidity and preserving oil and shortening in frying, baking and confectionery?

Content provided by Galactic

Great flavor, freshness and quality throughout the entire shelf-life of baked goods

Innovations in fermentation are endless and new solutions are entering the market.

Content provided by Südzucker AG

Fostering biodiversity together

Fostering biodiversity in and around sugar beet fields as an important commitment for a more sustainable future.

Content provided by Mitsubishi Corporation Life Science Europe

Beauty can be skin deep: new evidence supports link between microbiome and skin health

The Probiota conference in Copenhagen during 2022 was yet another sign that ‘postbiotics’ are on the rise.

Content provided by Eurial Ingredients & Nutrition

The booming healthy snacking market

Eurial I&N has created a new high-protein pancake concept to illustrate the booming healthy snacking market.

Content provided by Kerry Taste & Nutrition

Acacia fiber’s turn in the spotlight: Boosting soluble dietary fiber, naturally and sustainably

Emulgold™ acacia soluble fiber helps boost the fiber content of bread, cereals, nutrition bars and beverages naturally and sustainably, without negatively affecting taste.

Content provided by Bunge

Accelerating organic and regenerative supply chains

Caught up in the cycle of demand and supply, organic food production is under the spotlight and drawing attention like never before.

Paid for and in partnership with Welsh Government

A taste for sustainability: a green shoots vision through partnership and innovation

As consumers become ever more aware of how their choices impact the planet, the need for sustainable working practices within the food and drink industry has never been greater.

Paid for and in partnership with Griffith Foods

Nourishing future generations with alternative proteins

Winning consumers over on flavour, texture and the nutritional quality of alternative proteins are just some of the challenges facing the burgeoning sector. As consumer demand rises, how can manufacturers continue to innovate and deliver?

Content provided by Solina

Perfecting sensory attributes of new protein foods to accelerate the plant-based transition

Sensory optimisation of plant-based products is the key to unlocking the potential of new protein foods.

Paid for and in partnership with IFF

A future-forward approach: how F&B manufacturers can benefit from sustainable ingredient innovation

Now more than ever, consumers understand how daily purchases impact the environment and this is impacting how producers consider the sustainability characteristics of the ingredients they source.

Content provided by Reading Scientific Services Limited

Testing times for sustainable packaging

New legislation, consumer pressure and product differentiation are all reasons to rethink packaging with sustainability in mind. But it still needs to be fit for purpose. David Wright, RSSL’s packaging technical specialist, explains how packaging testing...

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

Advances in morphology and lyophilization within yeast technology

The freeze-drying survival rate of lactic acid bacteria is widely recognised as a key technical indicator and characteristic in its production and application across the food industry.

Content provided by PT Lautan Natural Krimerindo

Trust your gut: What’s next for the food industry as told by consumers’ gut health

Most people have been heavily associating the term gut health only with gastrointestinal conditions. Gut health, however, has begun to take on a new meaning in the past few years along with the increasing number of consumers becoming more aware of their...

Content provided by Reading Scientific Services Limited

Taking a risk-based approach to supply chain disruption

The global supply chain is being challenged like never before. Maintaining food safety is paramount, but so too is product quality and costs.

Content provided by Angel Yeast Extract – Savoury Ingredients

Angeotide delivers a superior mouthfulness that enhances taste

Taste refers to a feeling that food stimulates and produces the chemical sensory system of taste organs in the mouth.

Content provided by Rousselot

The growing joint health market is hungry for functional food and beverage solutions

Today, more consumers are looking for joint health solutions, from athletes to healthy agers. Learn how you can meet this growing market here.

Content provided by Südzucker AG

Reconciling Emotions & Rationality – A Consumer of Two Minds

In today’s complex world, which is becoming increasingly affected by climate change, energy and resource consumption as well as the drive for better nutrition, more and more consumers re-evaluate their own behavior.

Content provided by Ingredion

Ingredion: New insights into what drives plant-based meat preferences

With robust growth forecasts, high profile investment dollars and a mission statement to revolutionize the food and beverage ecosystem, the spotlight on plant-based and alternative proteins only continues to intensify. But with a global goal of sustainably...

Content provided by European Palm Oil Alliance

National certification: a piece of the puzzle in reducing primary forest loss?

While global deforestation rates increase at an alarming rate, progress in Southeast Asia offers a bright spot. According to Chain Reaction Research, palm oil driven deforestation in Indonesia, Malaysia and Papua New Guinea ‘has fallen to its lowest level...

Content provided by DSM Food and Beverage

Consumers want to enjoy it all. Why not manufacturers too?

With a global functional food and beverage market now standing at US$ 280 billion (and rising), life is certainly never dull for manufacturers in this industry.

Content provided by Angel Yeast Extract – Savoury Ingredients

Angeoboost: Take umami taste of condiments to the next level

After the crisis of the global epidemic, being healthy is of an unprecedented level of importance for everyone. Among the importance, meals are related to everyone's daily life. This global health crisis has also changed our preferences for food...

Content provided by Krones AG

The production of milk alternatives

Plant-based drinks are currently one of the most promising beverage categories – certainly in the European and North American markets. In recent years, consumers have begun to rethink their nutritional choices. Avoiding animal products in daily nutrition...

Content provided by Reading Scientific Services Limited

How shelf-life testing can benefit NPD

Making shelf-life requirements an integral part of NPD from the very beginning can save valuable time and money. Rob Griffiths, Technical Specialist at Reading Scientific Services Ltd (RSSL), explains how.

Content provided by Cargill

Meet UniPECTINE®: The perfect pectin pick for jams, jellies and so much more

For centuries, cooks relied on pectin to thicken jellies and jams. Today, this time-tested ingredient is sparking new innovations across an array of food and beverage applications. Find out more…

Content provided by Symrise

Decoding plant proteins to build the ideal alternative protein product

Plant proteins continue to gain momentum. Soy, pea, mycoprotein, algae … the list is growing, and growing fast. Whether driven by health, the environment, animal welfare, or a combination of concerns, many consumers want to embrace plant-based protein...

Content provided by Solina

Unlocking pathways to healthier snacks

Consumers are demanding more and more from their snacks. Today, healthier, better-for-you snacks are an emerging market as consumers seek out products that deliver an improved sense of general wellbeing. In this environment, significant opportunities...

Content provided by Reading Scientific Services Limited

UK HFSS legislation: How to approach reformulation effectively

Reformulating HFSS products ahead of planned UK legislation is technically challenging, but analytical testing can help brands confidently navigate the process. Carole Bingley, technical specialist at Reading Scientific Services Ltd (RSSL), explains.

Content provided by The Sustainable Palm Oil Choice

Sustainable palm oil is on everybody’s lips

The past couple of weeks have seen a lot of action around the issue of sustainable palm oil, as more and more people and organisations have become aware and have sought out solutions.

Content provided by Solina

Customising new protein foods to target fast-growing niches of the plant-based market

Finding a niche is key to success in new protein foods. After years of rapid growth, the market now consists of many subpopulations of buyers, from people who want to see old favourites replicated in plant-based forms, to consumers who are seeking out...

Content provided by Ferrero

Celebrating the partners at the heart of Ferrero’s cocoa sustainability this World Chocolate Week

Cocoa is produced in the tropical zones of Africa, South America and Asia by four to five million smallholder farmers. The cocoa we use mainly comes from West Africa and Ecuador, and it passes the same quality requirements that we apply to all our raw...

Content provided by Solina

How can naturalness improve trust in meat and poultry products?

Meat manufacturers are tackling an increasing number of challenges. People are both consuming less meat and demanding more of the products they do buy. Price and taste, while still critical to buying decisions, are no longer the sole drivers of consumer...