Promotional Features

Paid for and content provided by Bunge

Savouring the future of plant-based butter

Consumers seek plant-based alternatives that deliver the same experience as dairy. Can a new plant-based modular fat system deliver the attributes of dairy butter?

Paid for and content provided by Marlow Ingredients

Feeding the world while prioritising human wellbeing and environmental sustainability

Tom Lindley from Marlow Ingredients writes about the magic of mycoprotein and its ability to feed the world in a way that supports the health of people and the planet.

Paid for and content provided by Mitsubishi Corporation Life Science Europe

Umami and koku: Delving into the nuances of savoury sensations

Dive into the intricate world of taste as we dissect umami, the renowned fifth taste, and unravel the complexities of koku, a term synonymous with depth and richness.

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

How the application of fermentation nutrients is supporting sustainable bio-agriculture

As the global population expands, feeding the world is an ongoing challenge. How do fermentation nutrients support bio-agriculture?

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

How yeast extract can fix the flavour conundrum of vegan cheese

The alternative dairy market is growing as consumers seek plant-based options. How can yeast extract help manufacturers to broaden the sensorial and nutritional appeal of plant-based vegan cheese and dairy?

Paid for and content provided by ADM

Harvesting change: How collaborative partnerships are key to the success of regenerative agriculture

Through partnerships with growers and like-minded organizations, ADM is cultivating regenerative agriculture practices across the world.

Paid for and content provided by Kalsec®

Authentic allium flavours without the hassle: Peeling back the layers on allium extracts

Alliums are a beloved signature ingredient in so many dishes around the world. Explore how to capture sophisticated flavours in a convenient and cost-effective form.

Paid for and content provided by Ingredion

Consumer demand drives new product innovation in the clean label category

Ingredion introduces the first non-GMO functional native gelling corn starch and clean label texturising ingredient; how can this cater to health-conscious consumers?

Paid for and content provided by Tetra Pak

Tapping into trends: Stay competitive with a fresh look at modern consumer behaviour

Stay ahead of the competition with this guide to the latest consumer trends in processed and packaged foods, their implications, and how best to take advantage of them.

Paid for and content provided by Solina

The secret to making incredible on-trend sauces

Sauce innovation is on the rise. How can companies gain market share and achieve commercial success in new areas?

Paid for and content provided by Applexion

How digital solutions boost production performance and transform operating cost management

Embracing innovation is essential to remaining competitive and sustainable. How can digital solutions reshape the industry to optimize performance?

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

How optimized fermentation nutrients improve the production of lactic acid bacteria

Adding nitrogen sources to culture media for bacterial growth do not always have the desired effect. Tailoring nitrogen sources to specific bacteria will optimize results.

Paid for and content provided by ADM

ADM leading in sustainability from seeds to store shelves

With a global network linking 200,000 farmers and customers, ADM is driving positive impacts in how the world uses food, fuel, consumer products and more.

Paid for and content provided by Krones AG

Oat drinks and beer: Single process technology

Plant-based products, such as oat milk, are becoming increasingly popular. As the market evolves, the possibilities for oat drinks production is expanding.

Paid for and content provided by SMS Corporation Co., Ltd.

Pioneering the evolution of plant proteins for enhanced health and wellness at an affordable price

Achieving a harmonious blend of health benefits, delicious taste and affordability in plant-based proteins is challenging but the rewards will be great.

Paid for and content provided by Jungbunzlauer

Improve texture in plant-based foods with hydrocolloids

As the plant-based industry evolves, so does the challenge of replicating conventional meat. Could hydrocolloids be the answer?

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

How yeast extract can enhance flavour and texture in meat sauces

Consumers are increasingly seeking foods with cleaner labels that still deliver on taste and texture. How can yeast extract help manufacturers optimize flavour and mouthfeel in sauces and offer consumers healthier options?

Paid for and in partnership with Griffith Foods

Protein made nutritious: Overcoming barriers around affordability and taste

Nutrition regulations are evolving, putting pressure on the food industry. How can protein processors bridge the gap and give consumers what they want and need?

Paid for and content provided by Südzucker AG

Südzucker's 2023 Consumer Study: Challenging times call for high transparency

Discover Südzucker's 2023 Consumer Study: Unravelling the impact of global crises on purchasing behaviours. Insights to enhance your market strategies.

Paid for and content provided by Future Food-Tech London, September 28-29, 2023

Future Food-Tech is exploring how to create nutritious and healthy foods for a climate-smart future

Discover Future Food-Tech 2023: Tackling the global food crisis through sustainable, healthy food systems. Join us in London on September 28-29.

Paid for and content provided by SVZ International B.V.

Peeling back the potential of fruit and vegetable ingredients to innovate the F&B industry

Maarten Lameire, Operations Director at SVZ, reveals how these 100% natural ingredients have the power to unlock new, delicious product developments.

Paid for and in partnership with IFF

WATCH: The full sensorial experience with an affordable price tag - is this the future of ice cream?

Meeting consumer demands with innovations that deliver on taste and affordability is a huge challenge for ice cream manufacturers given the current economic conditions around the globe. How can they stay ahead of the market?

Paid for and content provided by Sensus

The fibre gap: The importance of dietary fibre for health

Many consumers fall short of the daily recommended intake of fibre. How can manufacturers fill the gap by creating added-fibre products that are both delicious and convenient?

Paid for and in partnership with Griffith Foods

Stepping up to the plate – it’s time for plant-based products to finally deliver

Elevating the taste and texture of alternative proteins for the mainstream market is an ongoing challenge. How can future innovations succeed where others have failed?

Paid for and 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.

Paid for and 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

Paid for and 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?

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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?

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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?

Paid for and 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.