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 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 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 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.
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.
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.
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?
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 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 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 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 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 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 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?
In paid partnership with Ingredion
The perfect texture is key for achieving superior eating experiences and brand loyalty. But it’s a multifaceted challenge.
In paid partnership with ScaleUp Bio
ScaleUp Bio outlines the challenges facing innovators in scaling microbial fermentation and how CDMOs can help move from lab-scale to market-ready production.
In paid partnership with Fonterra Research and Development Centre (FRDC)
Consumer demand for functional benefits in food products is growing but introducing health claims can be challenging. How can a combination of clinical research and regulatory strategy support manufacturers with this process?
Paid for by Welsh Government
The Welsh food and drink industry continues its recent growth, as it looks towards global expansion ahead of the latest instalment of its international trade show.
In paid partnership with Tate & Lyle
Taste is king – and mouthfeel is a fundamental part of taste. Watch Tate & Lyle’s Mouthfeel Masterclass to find out how to optimise, reformulate and innovate while mastering mouthfeel.
Paid for by CSM Ingredients Group (CSM Ingredients & HIFOOD)
As avian influenza causes disruption to supply chains, egg alternatives are no longer a niche option. How is biotechnology driving sustainable, science-backed, scalable solutions with cost and function at the fore?
Paid for by TraceGains
As manufacturers struggle to adhere to stringent regulatory requirements, digital supply networks emerge as a solution to overcome challenges.
Paid for by Südzucker AG
How can an innovative fibre, obtained from sugar beet, provide a great alternative to traditional wood pulp in kraft paper, cartons and containerboard?
In paid partnership with Tate & Lyle
Mastering mouthfeel is critical to unlocking taste and delivering on healthier and tastier food. How can formulators get it right? Find out in our Spotlight On broadcast.
Paid for by Faravelli Group, international food ingredients distributor
Achieving the perfect texture in plant-based foods is challenging. How can customisable solutions help manufacturers create high quality formulations?
Paid for by Faravelli Group, international food ingredients distributor
Enhancing the texture, flavour and stability of formulations can help to innovate food products with ease. How can manufacturers leverage functional blends to meet specific consumer needs?
Paid for by European Union
Consumers are learning more about gut health and the effects of overly processed foods. How can EU help producers promote ingredient transparency to ensure consumer trust?
In paid partnership with dsm-firmenich
Taste, texture, health and sustainability are all key considerations for consumers when purchasing food. How can manufacturers create the perfect balance?
Paid for by Südzucker AG
Consumers are turning to natural, regional and less-processed foods. How can manufacturers leverage raw beet sugar as a European-produced alternative to cane sugar?
Paid for by European Union
Sustainable agricultural practices are essential to safeguard food security, land and livelihoods. How are EU regulations helping to improve processes and mitigate climate change?
In paid partnership with Griffith Foods
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 by CSM Ingredients Group (CSM Ingredients & HIFOOD)
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?
In paid partnership with Angel Yeast – Fermentation Nutrition
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?
In paid partnership with Griffith Foods
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 by Tate & Lyle
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 by Future Food-Tech London, October 2-3, 2024
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 by Glebe Farm Foods
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 by Südzucker AG
Südzucker’s Sweet Trends Report 2024 offers insights into evolving consumer needs – and how you can meet them.
Paid for by Huhtamaki
How can the latest consumer insights help inform innovations and processes in sustainable packaging?
Paid for by Morinaga Milk Industry Co., Ltd.
Maintaining our immunity has been hot topic for years. How can postbiotics bring innovation into functional products and promote immune health?