Soy & Health 2002
Date
30 May 2002 - 31 May 2002
Organizer
SOYA
Functional Ingredients
When appetite returns: Designing foods for the post-GLP-1 consumer
As GLP-1 adoption has accelerated, food manufacturers have increasingly focused on helping consumers maximize nutrition from smaller eating occasions. The result has been a wave of high-protein snacks, fiber-enriched products,...
Functional Ingredients
AGRANA webinar preview: Why functional F&B must deliver enjoyment
Functional F&B innovation has moved firmly into the mainstream. Consumers are looking for products that support gut health, energy, immunity, hydration, healthy aging, and emotional well-being — and brands are...
Functional Ingredients
Functional beverages: Balancing taste, science and scale as consumers demand “more per sip”
Functional beverages are increasingly expanding beyond wellness claims, with consumers demanding hydration, energy, protein, and gut health benefits from drinks — seeking “more per sip.” For beverage...
