In this edition you will learn more about:

• Alternatives to Grains, Elevating Crunch & Nutrition in Snacking with Nuts, Advanced Tech for Alt-Proteins, Global Trends in Indulgent Foods
• Innova’s Top Five Snacking Trends, Snackification in NPD, Craveable Snack Design, Clean Label Colors amid Red Dye No. 3 Controversy
• Vanilla’s Need for Diverse Sources, Precision Fermentation, Meat-to-Meat Injection for Plumpness & Flavor, Latin American Health Claims, Fiber Innovation
• View from the Top: Cargill, Franck Monmont, President of Food Solutions EMEA

In this edition you will learn more about:

• HMO Development, Sports Nutrition Influencers, Supplements Segmentation, Targeted Biotics, Supplements NPD
• Culturing Protein from Biomass, Plastic’s Impact on Health, Rejuvenated Delivery Formats, Skin Nutraceuticals
• Opinion Edge: Supplement Trends, Lactoferrin as a Natural Antiviral, Personalized & Precision Nutrition, Ingredients to Balance Glucose Levels
• View from the Top: Balchem, Frederic Boned, Senior VP & General Manager

In this edition you will learn more about:

• Highlighting Global Sauce Flavors, Regional Dip & Spread Trends, Emerging Fiber Ingredients, Chocolate Sensory Development
• Food Preservation Innovation, Lupins in Baked Goods, Mimicking Meat, Industry Resilience amid the Sunflower Oil Shortage
• The Red Book Supplier Guide, Adaptogens, Mycotoxins in the Food Supply
• View from the Top: Beneo, Dominique Speleers, Member of the Executive Board

In this edition you will learn more about:

• Five Ready Meal Trends, The Plant-Based Dilemma
• Meat Substitutes in Prepared Dishes, Ready Meals NPD, Tweaking Umami & Kokumi
• R&D in Eco Packaging, Shelf Life in Meat-Based Meals, Upcycled F&B Innovation
• Hydrocolloids in Plant-Based Burgers, Collagen’s Versatility, Brain Supplements
• View from the Top: Kerry, John Savage, President & CEO, Taste