Vitafoods Europe 2026: Lallemand Bio-Ingredients drives functional, clean label innovation in F&B

Annemarie Halter, VP Health Ingredients at Lallemand Bio-Ingredients, explores how fermentation-derived probiotics, prebiotics, and postbiotics enable clean label, functional benefits in mainstream F&B — making immune support,...

Vitafoods Europe 2026: How Valio’s dairy proteins are shaping health, recovery and gut-friendly innovation

At Vitafoods Europe 2026, Dennis van der Veer, head of customer development at Valio, shares how the company’s dairy proteins support active, aging, and health-conscious consumers — delivering balanced nutrition, gut-friendly,...

Vitafoods Europe 2026: Angel Yeast highlights fermentation protein for mainstream F&B

At Vitafoods Europe 2026, Dr. Winston Sun, product manager at Angel Yeast, explores how yeast protein is emerging as a “third pillar” alongside dairy and plant proteins — delivering taste, texture, sustainability, and...

Vitafoods Europe 2026: How Tirlán balances dairy protein innovation, cost and nutrition

Keith Cooney, marketing manager at Tirlán, discusses how dairy proteins maintain an edge over plant and fermentation alternatives, balancing functionality and cost in RTD beverages and snacks, and responding to nutrient-focused...

Vitafoods Europe 2026: Ingredion on the future of plant-based proteins and sugar reduction

Sue Bancroft, director of healthful solutions EMEA at Ingredion, discusses the evolution of plant-based proteins in bars and RTD formats, balancing texture, nutrition, and sustainability. She shares how stevia-based sugar...

Vitafoods Europe 2026: Cargill’s approach to scalable, health-driven F&B innovations

Cargill’s Nathalie de Clercq, director of R&D application for Health and Nutrition, and Manuel Meggiolaro, application specialist for General & Specialized Nutrition, dive into the company’s latest health ingredient solutions for...