News & Analysis on Food & Beverage Development & Technology
In paid partnership with Rethink Events Ltd
From fermentation and functional ingredients to novel enzymes and reformulation technologies, FoodNavigator speaks to seven start-ups developing solutions for some of the food and beverage industry’s biggest challenges.
Paid for by TITA (KFS2026)
Facing the rise of local supply chains in Southeast Asia and fierce competition from global brands, how can Taiwanese food enterprises break free from traditional price wars?
Paid for by Nexture
As GLP-1 use grows, manufacturers need smarter formulation tools. How can nutrient density and sensory value be elevated in every bite?
Paid for by Sun World International Inc
Branding has long been a cornerstone of the food and beverage industry. Now, fresh produce is following suit, with the table grape category demonstrating how innovation, consumer trust, and retail execution can deliver results.
Paid for by European Union
Amidst an array of challenges, the EU continues to demonstrate why it remains one of the world’s leading centres of confectionery innovation.
Paid for by Morinaga Milk Industry Co., Ltd.
Postbiotics are gaining momentum. How can ingredient branding support the accessibility of postbiotics in F&B applications?
Paid for by Avebe
Plant-based and hybrid yoghurts often struggle with creaminess, spoonability and stability. How can R&D teams build better dairy-like textures with a cleaner label approach?
Paid for by Musim Mas Group
As chocolate milk remains one of the most popular flavoured dairy beverages, how can manufacturers tackle formulation challenges?
Paid for by T. Hasegawa USA
Taste remains the biggest barrier to adopting dairy alternatives. Here’s how flavor science is solving it.
Paid for by Airbus Defence and Space
How can satellite technologies provide companies with visibility over deforestation risks in sourcing regions?
Paid for by CSM Ingredients Group (CSM Ingredients & HIFOOD)
Ancient grains offer the baked goods industry an authentic and consumer-aligned taste experience. How can bakery manufacturers scale this opportunity reliably and profitably?
Paid for by Probi Asia Pacific
For sports and active nutrition brands looking to incorporate functional ingredients into food and beverage applications, probiotics are often overlooked, despite their capabilities to foster beneficial gains.
In paid partnership with Agency for Science, Technology and Research (A*STAR)
Singapore’s heavy reliance on imports makes it vulnerable to disruptions that threaten food security. How can Singapore Food R&D Programme protect and promote local supply?
Paid for by CSM Ingredients Group (CSM Ingredients & HIFOOD)
As freshness becomes a key competitive lever in modern baking, leveraging enzyme technologies and ingredient-tech systems can help to deliver more controlled, consistent and optimised shelf-life performance.
Paid for by EXBERRY® by GNT
As demand for natural colors grows, scrutiny around safety and labeling is intensifying. Recent FDA action on spirulina extract shows why understanding color regulations matters for brands.
Paid for by Glanbia
Consumers are more health-focused than ever, but refuse to sacrifice sensory enjoyment. How is ‘pleasure with purpose’ redefining the future of food?
In paid partnership with Tate & Lyle
Discover how sensory science, consumer insights, behavioural science and technical mouthfeel expertise can create healthier products that taste exceptional.
Paid for by Agilent Technologies
Food is a major PFAS exposure route. Here’s how it gets onto our plates, what regulators are doing and how robust testing helps brands protect consumers and market access.
Paid for by MycoTechnology, Inc.
How are new innovations in the sweet ingredients space challenging the assumption that taste needs to be compromised when formulating clean-label, better-for-you food and beverages?
In paid partnership with Tate & Lyle
Consumers want healthier foods but they don’t want to compromise on taste. Discover how to ensure taste triumphs when reformulating products.
Paid for by Kalsec®
Asian consumers are increasingly seeking bold, authentic flavours – sparking a rise in ‘swicy’ food trends. How can manufactures deliver heat profiles that make an impact?
In paid partnership with Welsh Government
Backed by cutting-edge research, a unique support network and bold national vision, Wales is redefining the future of the F&B industry.
Paid for by Tate & Lyle
Meeting consumer demand can be challenging as expectations shift. What are the key trends driving F&B purchases in 2026?
Paid for by Ethical Naturals Inc. (ENI)
As healthy aging goals evolve, the importance of remaining active is paramount. How can clinically-validated L- theanine ingredient support whole-body wellness and longevity?
In paid partnership with Tate & Lyle
Succeeding in reformulation means mastering mouthfeel. Deliver on the taste consumers expect when reformulating for more affordable, cleaner and healthier versions.
Paid for by Innovation Center for U.S. Dairy
With a responsibility to nourish both people and the planet, the U.S. dairy industry is integrating sustainability goals with nutrition security efforts.
Paid for by Kerry Health and Nutrition Institute
Scientific experts dispel the misinformation and myths surrounding ancient botanicals – what is the truth behind ashwagandha?
Paid for by Tate & Lyle
As demand for clean label rises, how can brands reformulate F&B applications without jeopardising texture, taste and mouthfeel?
In paid partnership with Roquette
As Asian consumers seek healthier, functional foods, how can soluble fibre help shape snacks that deliver taste, texture and digestive wellness?
Paid for by Morinaga Milk Industry Co., Ltd.
As consumer awareness around cognitive health increases, new solutions arise to blend safety, performance and commercial viability. How can probiotics redefine the future of functional foods?
In paid partnership with Tate & Lyle
Mastering mouthfeel is a complex but essential part of formulation. Find out in our Spotlight On Broadcast how formulators can get it right.
Paid for by Novonesis (Biosolutions)
Taste is king, but simplifying ingredients lists without damaging flavour is a challenge. Enter biosolutions…
Paid for by Givaudan
In convenience foods, high temperature processes like frying and extrusion can disrupt flavours. How can producers covey familiarity and integrity in chicken taste experiences?
Paid for by EFECAN Ingredients
How can locust bean gum play a central role in the next generation of plant-based, clean-label F&B products?
Paid for by Morinaga Milk Industry Co., Ltd.
‘Feel-good foods’ have shifted from a niche to a mainstream category. How can postbiotics provide support for mood and mental clarity?
Paid for by Tate & Lyle
Language surrounding mouthfeel is one of the biggest barriers in mouthfeel science. How can brands overcome this language gap to create the products consumers desire?
Paid for by Business Location Switzerland
Global food tech innovation is a team sport. Swiss insights share how to build a winning lineup to tackle food-system challenges and scale sustainable solutions.
In paid partnership with US Dairy Export Council
Dairy proteins offer broad nutritional and functional benefits, creating opportunities for innovative, protein-rich foods to meet Southeast Asia’s growing health demand.
In paid partnership with Roquette
Protein and fibre are essential to support mobility, gut health, and metabolic health. Discover how supplementation empowers healthy, independent ageing in Asia and beyond.
Paid for by Novonesis
Expanding dairy presence across Southeast Asia can be challenging due to short shelf-life and cold chain distribution. Is refrigeration-free yogurt the solution?
In paid partnership with Rethink Events Ltd
Overcoming challenges in rice, palm oil, fresh produce and specialty crop production is key to improving food security in APAC . How can regional collaboration build security across key crop supply chains?
Paid for by Südzucker AG
Trends in F&B change. Discover which trends are emerging in the Südzucker Sweet Trends Report 2025 to stay one step ahead.
In paid partnership with Morinaga Milk Industry Co., Ltd.
Studies shows regular intake of B. breve B-3 and B. longum BB536 bacteria can promote overall health by regulating the gut environment. Amid rising obesity rates, what could this mean for metabolic health?
Paid for by T. Hasegawa USA
The $1.25 billion plant-based proteins category is struggling, and it’s largely due to taste. How can flavor science help develop satisfying and authentic tasting options?
In paid partnership with Südzucker AG
Today’s consumers demand better taste, smarter innovation and experiences that reflect their values. How can collaboration fuel faster, more effective solutions ranging from great sensory experience to more sustainability?
Paid for by Tate & Lyle
Achieving desired mouthfeel, while meeting demand for cleaner labels, is a challenge. How can brands reformulate whilst delivering the full sensory experience that the consumers demand?
In paid partnership with Rethink Events Ltd
Amid the ongoing challenges which threaten food security, how can a healthier, more resilient food system be achieved?
Paid for by SVZ International B.V.
How are premium fruit and vegetable ingredients driving bold, healthy and culturally inspired food and drink innovation across the dynamic APAC region?
Paid for by European Union
From disease-resistant tomatoes to robots that spot pests – how is the EU’s fruit and vegetable sector harnessing cutting-edge food tech to secure its future?