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Video05:41
Vitafoods Europe 2026: Corbion champions fermentation-based algae omega ingredients for mainstream F&B
At Vitafoods Europe 2026, Lucas Wiarda, strategic marketing director at Corbion, highlights the growing potential of fermentation-based algae omega ingredients,...
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Video07:53
Vitafoods Europe 2026: Carbery and Synergy Flavours tackle protein innovation and functional food trends
Fiona Rawlinson, head of marketing for Nutrition at Carbery, and Chris Whiting, business development manager for Nutrition at Synergy Flavours, discuss their co...
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Video06:02
Vitafoods Europe 2026: Cosun Protein unlocks fava bean’s potential beyond vegan consumers
Michiel Pronk, sales manager at Cosun Protein, discusses the growing potential of fava bean protein at Vitafoods Europe 2026 in Barcelona, Spain. He highlights ...
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Video05:47
Vitafoods Europe 2026: FrieslandCampina Ingredients on high-protein innovation and the future of dairy in F&B
At Vitafoods Europe 2026, Floor van der Horst, global marketing director for Performance & Active Nutrition at FrieslandCampina Ingredients, discusses the e...
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Video05:19
Vitafoods Europe 2026: Arla Foods Ingredients on GLP-1 trends and nutrient-dense dairy products
At Vitafoods Europe 2026, Sarah Meyer, head of sales development for Performance Nutrition at Arla Foods Ingredients, discusses the rising demand for nutrient-d...
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Video10:38
LATAM fortification strategies diverge from WHO recommendations
Eugenia Muinelo, manager of regulatory affairs Latin America at EAS Strategies, discusses how LATAM nations are tailoring food fortification for population-spec...
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Video09:00
ADM: Translating consumer behaviors into scalable flavor strategies
Coralie Garcia, senior flavor product marketing manager for EMEA at ADM, answers key questions on translating consumer emotions into flavor strategies, balancin...
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Video10:45
Win-Win: Fermentation unlocks cocoa-free, climate-friendly chocolate NPD
Mark Golder, CEO of Win-Win, explains how his team recreates chocolate’s signature taste, shine, and snap — without cocoa — amid supply pressures driven by clim...
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Video11:07
Melt&Marble: Enhancing flavor in alternative meats and dairy with precision-fermented fat
Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves flavor delivery in alternative mea...
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Video09:21
Scottish Association for Marine Science: Unlocking red seaweed for food flavor, color & hybrid proteins 
Scientists at the Scottish Association for Marine Science have developed a tank-based method to grow the valuable red seaweed Palmaria palmata (dulse). Dr. Puja...
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Video16:13
Kerry: Sodium reduction expert reveals key strategies for better snack flavor
Hugo Leclercq, senior global portfolio director for Taste Fermentation and Sodium Reduction at Kerry, discusses the salt reduction challenge in snacks, highligh...
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Video12:59
University of Oxford: Dr. Monika Zurek’s expert take on transforming global food systems
Dr. Monika Zurek, leader of the Food System Transformation Group at the University of Oxford, UK, discusses the urgent transformations needed for sustainable gl...
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Video05:49
IFE Manufacturing 2026: Inside Angel Yeast’s Clear Yeast Protein for functional beverages
Dr. Winston Sun, product manager at Angel Yeast, discusses the development of the company’s new Clear Yeast Protein. He explains how the product achieves 100% c...
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Video04:36
IFE Manufacturing 2026 live: Atura unlocks high-protein products with chickpea, fava bean, and red lentil flours
Paul Donegan, commercial development and marketing manager, explains how Atura’s chickpea, fava bean, and red lentil protein ingredients help food manufacturers...
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Video02:27
IFE Manufacturing 2026 live: Atlante’s private label evolution and UK expansion strategy
Philip Durham, UK business unit director, shares insights into how Atlante’s approach to private label has developed over the years, focusing on key markets for...
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Video04:50
IFE Manufacturing 2026 live: Lallemand Bio-Ingredients on savory innovation, clean label & flavor enhancement
Lallemand Bio-Ingredients spotlights its latest savory innovations in London, UK. Flavio Meola, global applied R&D manager, explains how yeast-derived ingre...
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Video04:56
IFE Manufacturing 2026 live: Döhler highlights key trends shaping F&B innovation
Döhler spotlights innovation and trends across clean label, plant-based, and functional nutrition. Stefanie Engel, market segment manager for Food Global, share...
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Video07:50
Cargill: New index exposes global food system vulnerabilities
We speak with Lauren Bresnahan, chief economist at Cargill, about the inaugural Resilient Food Systems Index — a new benchmark from Economist Impact, supported ...
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Video09:30
Expo West 2026: Kerry reveals flavor strategies for functional food innovation
Shannon Coco, senior director of new sales development at Kerry, discusses how the company’s 2026 Taste Charts help brands pair functional nutrition with consum...
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Video04:48
Expo West 2026: GNT explores technical challenges behind plant-based color performance
Jeannette O’Brien, VP of GNT USA, tells us about the application of fruit- and vegetable-based colors across bakery and confectionery. She explains how factors ...
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Video11:38
Expo West 2026: Tetra Pak’s aseptic processing tackles shelf life and food waste challenges
Pedro Goncalves, VP of Marketing, US & Canada at Tetra Pak, tells us how the company’s innovation ecosystem helps F&B brands transform formulations into...
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