InterBev
Date
21 Oct 2002 - 23 Oct 2002
Location
Organizer
Interbev
Functional Ingredients
Nestlé’s GLP-1 strategy reframes food formulation around nutrient density
When GLP-1 weight loss medications first began gaining mainstream attention, the food and beverage industry was largely asking a defensive question: what happens if consumers simply eat less? Although that concern has not...
Functional Ingredients
Tufts University launches food-tech hub for scale-up and commercialization
Tufts University has launched a new shared research and development hub designed to help food-tech companies, researchers, and entrepreneurs turn early-stage ideas into commercial products. The Innovation Hub for Food and...
Functional Ingredients
Clean label enters redesign era as formulators tackle taste and texture trade-offs
In 2026, the clean label challenge for F&B manufacturers is reformulating products with simple ingredient lists while protecting taste, texture, and shelf life. The practice of simply stripping ingredients from formulations...
