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Raisio Food Solutions: How oats can elevate gluten-free product development
At Raisio Food Solutions’ offices in Helsinki, Finland, Heidi Romu from international business development explores how oats can elevate gluten-free product innovation. From boosting fiber and nutritional diversity to improving texture, creaminess, and water binding, Romu discusses the versatility of oats, the requirements of gluten-free production, emerging global demand, and the next opportunities for better-for-you gluten-free foods and beverages.
IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme
IFT FIRST 2026: Nexira launches Eficacia Advanced to cut costs with lower dosage
IFT FIRST 2026: AAK spotlights specialty fats in deconstructed Dubai-style chocolate
IFT FIRST 2026: Revyve cuts sauce formulation costs with yeast protein
IFT FIRST 2026: Standing Ovation presents precision-fermented casein in low-carbon gelato
IFT FIRST 2026: Phytolon showcases heat-stable beet pigment made with precision fermentation
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Webinars
When Healthy Isn't Enough: What's Missing in Today's Functional F&B?
As consumer demand for functional food and beverage products continues to rise, delivering health benefits is no longer a differentiator, it’s an expectation. But while brands compete on claims, many overlook a critical driver of repeat purchase: enjoyment.Taste, texture and sensory excitement often fall short, leaving consumers with products that are good for them, but not compelling enough to come back to. In this webinar, we explore the missing link in today’s functional F&B landscape: “fun.” Why is indulgence still important alongside functionality in many categories and how can brands bridge the gap between nutrition and pleasure without compromising on either.Join us as we unpack emerging consumer expectations, highlight key trends, and demonstrate how a holistic approach to product development can unlock both health and indulgence. Discover why the future of functional F&B lies in both what products do and how they make people feel.
New U.S. rules for color: how to win with nature-inspired colors
Nutrition solutions for healthy aging: Physical health & cognitive function
More per Bite: Turn wellness into market success
Operating Through Uncertainty: Building Scalable Advantage in the Age of Ultra-Processed Foods
The Editor Presents: The Trends Edition
What if texture came naturally?
webinars
Upcoming webinars
03 Sept 2026 | Jungbunzlauer
The GLP-1 era is reshaping food and beverage reformulation, creating demand for higher nutrient density, lower sugar, improved texture and stability, better taste modulation, and p...
upcoming
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health
Jungbunzlauer
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SEP
1
2026
Foodist Istanbul International Food and Beverage Products Fair
TĂĽyap Fair and Congress Center - Istanbul
16
Fi Asia Indonesia 2026
JIExpo, Jakarta, Indonesia
OCT
12
Transform Food & Agriculture Europe 2026
Amsterdam