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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 flour, fava bean flour, and red lentil flour ingredients help food man...
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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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Video09:05
Expo West 2026: Givaudan drives flavor innovation to support better-for-you formulations
Santiago Vega, VP Marketing for North America at Givaudan, explains how flavor is becoming a key enabler in today’s health, wellness, and functional food boom. ...
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Video03:50
Expo West 2026 live: Cargill’s fermentation-driven sugar reduction for sustainability & cost benefits
Amber McKinzie, Cargill’s marketing manager for sugar reduction, highlights the sustainability and cost benefits of fermentation-derived sweeteners like EverSwe...
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Video05:24
Expo West 2026 live: ADM targets reformulation trends as health fuels F&B innovation
Brad Schwan, VP of global category marketing at ADM, explores the growing “consumer pull” for reformulation in the F&B industry. With increasing demand for ...
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Video14:57
EIT Food: How fiber, protein & GLP-1 trends drive indulgent F&B formulations 
Durk Bosma, head of insights at EIT Food Consumer Observatory, discusses the gap between consumer health intentions and indulgent food choices. He emphasizes th...
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Video17:33
Kerry: Addressing bitterness, mouthfeel & GLP-1 taste shifts in sugar reduction
Sugar taxes and front-of-pack labeling rules are accelerating sweetener innovation. Guillaume Blancher, global portfolio director for Sweetness at Kerry, explai...
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Video04:59
ISM & ProSweets 2026: Döhler spotlights cost-effective indulgence and trending flavors
Fruit inclusions and multilayered textures are helping add more indulgence to better-for-you products. Katharina Mahnken, product manager for Europe at Döhler, ...
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Video02:22
ISM & ProSweets 2026: Vegetables marry chocolate in “Vegilate” creation
Germany-based chocolatier Coppeneur has developed a range of snack and confectionery products that combine the indulgence of chocolate with the health and visua...
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Video05:09
ISM 2026 recap: Alternative ingredients address confectionery industry challenges
Price volatility and dietary demands are changing confectionery’s core ingredients. Missy Green, editor of The World of Food Ingredients, explores how alternati...
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Video05:53
ISM & ProSweets 2026: Valio on “permissible indulgence” and high-protein innovation
Niina Gerritsen, customer development manager at Valio, explores the rise of “permissible indulgence” in confectionery and snacks. She shares how Valio blends h...
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