5th International Whey Conference / WheyVolution
Date
07 Sep 2008 - 09 Sep 2008
Location
Organizer
European Whey Products Association / American Dairy Products Institute
Functional Ingredients
HowGood: Using data to navigate health and sustainability trade-offs in F&B
The US government’s push to remove petroleum-based synthetic dyes from the food supply signals a broader shift in how health is being regulated and communicated to consumers. Under the “Make America Healthy...
Functional Ingredients
Djazagro 2026: What’s driving innovation in North Africa’s F&B industry?
North Africa’s F&B industry is undergoing a significant transformation, driven by rising consumer demand for affordable products that blend taste with a healthier, more natural profile. This shift is propelling...
Functional Ingredients
Biospringer by Lesaffre: Cracking plant protein sensory challenges with yeast-based fermentation
The plant-based food category continues to gain traction, but faces sensory roadblocks, namely a lack of depth in taste, undesirable off-notes, and mouthfeel challenges, which can undermine repeat purchases. Biospringer by...
