Workshop – Future Foods and Future Demands
Date
07 Apr 2003 - 08 Apr 2003
Location
Organizer
The MAPP Centre and the Aarhus School of Business
Functional Ingredients
What do H1 2026 results reveal about where F&B growth is shifting?
Recent H1 and Q2 results from companies across the F&B value chain reveal an increasingly divided market. Health-focused products and formulation-led ingredient solutions are generating growth. However, several commodity and...
Functional Ingredients
Food industry’s next challenge: Building a future-ready science workforce
The future of the food system may depend on more than scientific breakthroughs and technological innovation. According to a new white paper from the Institute of Food Technologists (IFT), the industry must also address a growing...
Functional Ingredients
Valio, Raisio and Solar Foods: Inside Finland’s ingredient innovation drive
Milk, northern oats, and a microorganism fed with carbon dioxide and hydrogen may appear to have little in common. In Finland, however, they illustrate how the country is drawing on established agriculture, advanced processing,...
Upcoming webinars
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health
Jungbunzlauer
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The No-Compromise Formula: Ensuring Superior Taste in Nutrition-Focused Formulations
Biospringer by Lesaffre
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All about Cococa Butter Equivalents
AAK
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