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Healthier ice cream solutions for kids from Tate and Lyle

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?

Food-tech players transforming the food system for climate and human health

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?

Producing gluten-free oats for consumers with intolerances and coeliac

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?

Plant-based butter alternatives to dairy

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?

Vegan plant-based cheese taste and nutritional profile with yeast extract

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?

Oat drinks and beer production with a single process technology

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.

Angel Yeast Angeoboost enhances taste and mouthfeel in meat sauces

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?

Huhtamaki flexible packaging for recycling and sustainability

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.

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