Are sweet proteins the new frontier in sugar reduction?
In paid partnership with Bestzyme
Amid mounting pressure on the food and drink industry to reduce sugar, the quest for healthier alternatives that don’t sacrifice taste is gathering pace.
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Reduce sodium, maximise flavour with the healthier salt solution
Paid for by SALTWELL
It’s now possible to cut sodium levels without sacrificing sensory appeal or functionality, using a healthier salt that’s naturally 35% lower in sodium.
Protecting food with food: Natural solutions for clear label products
Paid for by Prosur
As demand for clean label food grows, how can natural ingredient solutions eliminate synthetic preservatives, antioxidants and sweeteners in food and beverages?
PFAS testing readiness: Preparing food labs for what’s next
Paid for by Agilent Technologies
PFAS testing readiness is a leadership decision as much as a technical one. Laboratories that act now will be able to provide the confidence that food producers, regulators and consumers expect.
As protein demand grows, execution becomes the differentiator
Paid for by DBS Bank
As demand for high-protein foods accelerates across Asia, manufacturers face a critical challenge: identifying where protein delivers genuine consumer value and sustainable commercial returns.
Beyond ingredient lists: The new era of clean label
In paid partnership with Syensqo
From ingredient lists to verifiable sourcing to sustainability: Syensqo’s Thibaud Caulier tells us how clean label is evolving and what it means for natural vanillin.
Egg alternatives: Discover the latest thinking, technology and ingredients
Paid for by EggsChange: The home of egg alternatives
With global events making egg reduction and replacement increasingly necessary, what are the most effective strategies and where can formulators find solutions?
Reformulating without breaking compliance: How F&B manufacturers keep specs, claims and labels in sync
Paid for by Trace One
Consequences of reformulation scale fast: relabeling and holds, retailer delisting, product withdrawals, or recall and regulatory action. How can manufacturers keep specs, labels and claims in sync?
Biosolutions are quietly solving food’s toughest trade-offs
In paid partnership with Novonesis
Theis Bacher of Novonesis explains how biosolutions help manufacturers boost protein, cut sugar, and unlock nutrient density without sacrificing taste or texture.
From gut health to satiety: How APAC formulators are rethinking better-for-you products
Paid for by Roquette
Better-for-you innovation in APAC is moving beyond isolated health claims toward more integrated formulation strategies. How are ingredient solutions that combine functionality with sensory performance becoming increasingly important?
From AI to precision fermentation: 8 start-ups to watch
In paid partnership with Rethink Events Ltd
From AI and microbiome science to precision fermentation, FoodNavigator speaks to eight start-ups developing solutions for some of the food and beverage industry’s biggest challenges.
Make better nutrition the foundation of everyday food
Paid for by US Dairy Export Council
As rising nutritional awareness, evolving eating habits and GLP-1 adoption reshape consumer expectations. How can manufacturers unlock nutrition across everyday foods?
Rethinking fiber for functional beverages
Paid for by ClonBio Foods
Adding fiber to a drink usually costs taste, clarity, or tolerance. Fiber structure is what determines whether it has to.
The next wave of food innovation: 7 start-ups to watch
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.
Taiwan’s food industry unlocks new trade prospects in Singapore and Malaysia
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?
The next phase of GLP-1 innovation: From smaller portions to greater value
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?
Fresh produce is entering its branding era – and grapes are leading the way
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.
Why the EU continues to set the standard for premium confectionery
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.
Postbiotics: Turning science into consumer value through branding
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?
Why texture is the real test for plant-based and hybrid dairy
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?
Chocolate milk solutions: Tackling stability challenges
Paid for by Musim Mas Group
As chocolate milk remains one of the most popular flavoured dairy beverages, how can manufacturers tackle formulation challenges?
Dairy alternatives have a taste problem – flavor science is closing the gap
Paid for by T. Hasegawa USA
Taste remains the biggest barrier to adopting dairy alternatives. Here’s how flavor science is solving it.
A decade of innovation to monitor agricultural supply chains from space
Paid for by Airbus Defence and Space
How can satellite technologies provide companies with visibility over deforestation risks in sourcing regions?
How ancient grains are answering Europe’s call for authentic, conscious baking
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?
Going beyond endurance with sports nutrition formulations that begin in the gut
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.
Inside Singapore Food R&D Programme: The science powering food security
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?
Rethinking freshness: How enzyme and plant-based technologies are redefining shelf life in modern baking
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.
Out of the blue: What the FDA delay means for spirulina extract
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.
Pleasure with purpose: How enjoyment and functional nutrition are redefining the future of food
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?
Spotlight On: How to formulate healthier products that taste as good as consumers expect
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.
PFAS in the food chain: Exposure pathways, policy shifts, and testing readiness
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.
Sweet proteins: The future of clean-label sugar reduction
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?
Spotlight On: The unlock to making tasty foods healthier
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.
Evolution of heat preferences: Leading Asia’s spicy food revolution
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?
Inside Wales’s innovative ecosystem: Government, industry and academic support shapes F&B growth
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.
Mouthfeel matters: Consumer trends for 2026
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?
Cognitive health trends in functional food and beverage
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?
Spotlight On: Master mouthfeel with consumer insights and scientific expertise
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.
For U.S. dairy, nourishment and sustainability are one story
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.
Scientific experts dispel misinformation surrounding ashwagandha
Paid for by Kerry Health and Nutrition Institute
Scientific experts dispel the misinformation and myths surrounding ancient botanicals – what is the truth behind ashwagandha?
Clean label reformulation: Protecting taste, texture and trust
Paid for by Tate & Lyle
As demand for clean label rises, how can brands reformulate F&B applications without jeopardising texture, taste and mouthfeel?
Crafting snacks that deliver digestive health and sustained energy with soluble fibre
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?
Memory critical care: The next frontier in cognitive health
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?
Spotlight On: Winning in reformulation starts with 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.
The taste of trust: How ingredient transparency is shaping the future of F&B
Paid for by Novonesis (Biosolutions)
Taste is king, but simplifying ingredients lists without damaging flavour is a challenge. Enter biosolutions…
Innovate with heritage: The science of unforgettable chicken experiences
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?
Locust bean gum: A clean-label solution shaping the future of food innovation
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?
A postbiotic innovation for supporting positive mood in everyday life
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?
Mouthfeel matters: Speaking the same sensory language to transform F&B formulation
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?