INTERNORGA
Date
12 Mar 2010 - 17 Mar 2010
Location
Organizer
Hamburg Messe und Congress
International Exhibition for the Hotel, Restaurant, Catering, Baking and Confectionery Trades
Bakery
Millbo combines functional bread innovation with neuroscience to target GLP-1 nutrition demand
GLP-1 medications reshape conversations around appetite, portion sizes, and food choices. Bakery manufacturers are exploring how everyday staples can deliver greater nutritional value without losing their traditional appeal....
Bakery
Ingredion and Kerry back systems approach to clean label & high-protein bakery
Bakery manufacturers are cutting additives, adding protein and fiber, and reworking recipes as cocoa, fruit, and nut prices swing — and each change puts texture, flavor, or shelf life at risk. Experts at Ingredion and Kerry say...
Bakery
Kerry Health & Therapeutics VP: Indonesia’s biotics opportunity lies in affordable everyday foods
Kerry is targeting opportunities to move probiotics and postbiotics into everyday bakery and snack products in Indonesia. The focus comes as regulatory developments give manufacturers new ways to communicate live cultures to...
Upcoming webinars
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
Tirlán Ingredients
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2027 Food Safety Risks for Quality & Compliance Leaders
FoodChain ID
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Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours
Givaudan Sense Colour
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