FHC 2002
Date
03 Sep 2002 - 06 Sep 2002
Location
Organizer
Hong Kong Exhibition Services Ltd
FHC 2002
Functional Ingredients
Natural preservation breakthroughs: F&B industry turns to multi-hurdle strategies
F&B companies increasingly view preservation as an integral part of food formulation and product design, rather than the addition of an ingredient at the end of product development. Industry experts tout the next breakthrough in...
Functional Ingredients
FAO Food Price Index falls in October as sugar prices continue to climb
Global food commodity prices edged lower in October 2026, as declines in cereal, dairy, and meat prices outweighed a sharp increase in sugar prices and a marginal rise in vegetable oils, according to the latest FAO Food Price...
Functional Ingredients
Fi Europe 2026 preview: Clean label reformulation meets the sensory challenge
Reducing sugar, sodium, and additives is no longer enough to make a successful better-for-you product. Food manufacturers also have to protect shelf life, retain familiar textures, manage costs, and offer something consumers...
