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Paid for and content provided by CSM Group (CSM Ingredients & HIFOOD)

Innovations in plant proteins see 'egg replacers' addressing evolving diets and environmental concerns

Startups and ingredients companies are innovating with plant-based solutions for egg replacement and egg reduction in bakery, pastry and savory. How are they helping manufacturers achieve cost savings while meeting consumer demand?

Paid for and in partnership with Griffith Foods

Taste, nutrition and sustainability – is collaboration the key ingredient?

Achieving sustainability throughout the supply chain is an important and complex challenge, especially when factoring in key requirements such as nutrition, taste and texture. How can it be done?

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

Cell-cultured meat: Can yeast-based protein hydrolysates target nutritional specificity?

Yeast-based protein hydrolysates are emerging as a key tool towards making large-scale production of cell-cultured meat a reality. How can food manufacturers tap into the latest advances?

Paid for and in partnership with Griffith Foods

Plant-forward proteins: Growth of ‘non-mimic’ products outpacing meat analogues

Consumers seeking meat-free products are moving away from meat analogues to more ‘plant-forward’ products. How can players in the alternative protein aisles step up and fill the gap?

Paid for and content provided by Tate & Lyle

Cool for kids: The inside scoop on healthier ice cream

Creating a tasty lower fat, lower sugar ice cream for kids can be challenging. How can manufacturers accelerate and elevate their nutritional goals while offering tasty, healthier ice cream?

Paid for and content provided by Future Food-Tech London, October 2-3, 2024

Transforming the food system for climate and human health

Industry leaders in food-tech are overcoming the most pressing challenges facing the sector. How are breakthrough technologies forging the right partnerships to bring solutions to market?

Paid for and content provided by Glebe Farm Foods

Gluten-free oats: Tap into the free-from oat opportunity

Oats are a source of nutrition in gluten-free diets, but grain is only free-from gluten when kept 100% pure. With intolerances on the rise, how can companies ensure products are available to all?

Paid for and content provided by Südzucker AG

Sweet Trends Report 2024: Value more important than price – and organic is back

Südzucker’s Sweet Trends Report 2024 offers insights into evolving consumer needs – and how you can meet them.

Paid for and content provided by Huhtamaki

Survey highlights consumers willing to pay extra for sustainable packaging and over 65s lead the way

How can the latest consumer insights help inform innovations and processes in sustainable packaging?

Paid for and content provided by Morinaga Milk Industry Co., Ltd.

Exploring the potential of postbiotics for innovative immunity products

Maintaining our immunity has been hot topic for years. How can postbiotics bring innovation into functional products and promote immune health?

Paid for and content provided by CSM Group (CSM Ingredients & HIFOOD)

Better-for-you snacking: Combining nutrition and indulgence with advanced ingredients

Maintaining a balance between indulgence and wellbeing, consumers want snacks that have nutritional value – without compromising on taste.

Paid for and content provided by EIT Food

From farm to fork: 10 start-ups disrupting the market and transforming the food system

Innovating the food system is essential to uncover improved means of production to offer manufacturers healthier, more sustainable products. Who is leading the way?

Paid for and content provided by Fonterra Research and Development Centre (FRDC)

How dairy’s nutrient-dense profile can reinforce ‘food as medicine’ and promote holistic health

As the relationship between food and health continues to be explored, studies reveal how the nutrient-dense profile of dairy can support key areas of health.

Paid for and content provided by Edelman

Food x Warming World: 9 key themes to watch at the intersection of food and climate

Sustainable and alternative practices are emerging in the food and beverage industry to reduce the impact of climate change.

Paid for and content provided by Faravelli, the Best Ingredient

Enhancing food quality: The role of functional systems

Improve food quality and stability with versatile functional systems to achieve outstanding results across different sectors.

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

Blending health, taste and sustainability: Is yeast protein the solution?

Manufacturers need to meet growing consumer demand for sustainable protein together with expectations surrounding taste and texture. Does the solution lie in yeast protein?

Paid for and content provided by ADM

Explaining the urgency behind regenerative agriculture expansion

Regenerative agriculture is not just a buzzword, it is becoming essential in the implementation of sustainable agriculture practices.

Paid for and content provided by Huhtamaki

Sustainable packaging: No longer a trend but a license to operate for FMCG businesses?

The consumer shift towards sustainability in packaging is reshaping the industry. Explore the innovative solutions for sustainable alternatives.

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 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?

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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 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 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 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 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 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.

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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 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 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 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 Rethink Events Ltd

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?