Product innovations

853 Results

How to win consumers over through health benefits in the yogurt category

DuPont Nutrition & Biosciences | Recorded the 06-Jul-2020 | Webinar

Today it is challenging to understand consumer behaviors and drivers when it comes to their buying habits and needs.

Rapid NIR Analysis to Determine Value of Constituent Qualities in Meat Processing and Rendering

Recorded the 25-Jun-2020 | Webinar

Near Infrared technology is quick and chemical-free technique leveraged by meat processors around the world to measure the protein, moisture, ash, fat,...

Yogurt reimagined - Delighting consumers with taste, texture and healthy snacking options

DuPont Nutrition & Biosciences | Recorded the 02-Jun-2020 | Webinar

Consumers generally consider yogurt as naturally healthy. Sensory qualities such as taste, texture and appearance, are important qualifiers for consumer...

Free guidebook to proximate analysis of food

BÜCHI Labortechnik AG | 20-Apr-2020 | Technical / White Paper

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl,...

Improve the nutritional profile of your product to support better consumer choices and strengthen their brand loyalty.

Beneo Connecting Nutrition & Health | Recorded the 14-May-2020 | Webinar

This webinar zooms in on consumer trends and highlights how the industry can improve the nutritional profile of foods with quality ingredients and simple...

This is how you can improve ROIs with instructions

SwipeGuide | 16-Mar-2020 | Technical / White Paper

OPI. Changeover time. 5S. CILT. First-time-right. All of these are crucial metrics for efficient processing and packaging procedures.
Is it possible...

Let’s talk digestion: good gut health with NUTRIOSE® soluble fiber

Roquette: Improving well-being by offering the best of nature | Recorded the 09-Apr-2020 | Webinar

The webinar will explore this US$70 billion market and how manufacturers can meet growing demand.

The rising challenge of clean label baking

DuPont Nutrition & Biosciences | Recorded the 12-Mar-2020 | Webinar

Addressing consumer trends versus product quality and process efficiency
Clean label bread represents a growing opportunity within Europe. 'Natural'...

ISO 11133 culture media quality assurance – latest updates and practical lab tips

Merck KGaA, Darmstadt, Germany | Recorded the 22-Jan-2020 | Webinar

This webinar will give practical tips for daily handling of culture media including preparation, shelf-life testing, microbiological and physical performance...

Free booklet: Fat extraction for food analysis

BÜCHI Labortechnik AG | 09-Dec-2019 | Technical / White Paper

Fat extraction is a standard reference method for quality control, labeling and satisfying stringent regulations. "The five essentials of fat extraction...

A matter of taste. Your protein - proudly green!

Symrise | 09-Dec-2019 | Business Advice

Consumers are looking with increasing delight for food and beverages featuring alternative proteins.

Hence, they are increasingly choosing...

Webinar Case Study – Editorial Webinar

William Reed Business Media | 03-Dec-2019 | Case Study

Download our case study to learn how GlobalMeatNews generated brand awareness and leads for its sponsors with its October 2019 editorial webinar.

Planning in a disruptive world – how the food industry can respond?

Recorded the 18-Dec-2019 | Webinar

We are living in a world of disruption, businesses are reinventing themselves with new innovative products and services. New technology is providing us...

Webinar Case Study - Merck KGaA, Darmstadt, Germany

William Reed | 11-Nov-2019 | Case Study

Download our case study to learn how Merck KGaA, Darmstadt, Germany generated great engagement with its audience by running a client webinar with FoodNavigator.

OxiKan – Unique natural antioxidants for meat applications

Kancor Ingredients Limited | 25-Oct-2019 | Technical / White Paper

Fresh meat is always preferred in a bright red colour. However, it is highly prone to oxidation and needs to be treated with an anti-oxidant to prevent...