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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
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In this edition you will learn more about:

  • How AI Is Transforming Ingredient R&D, The Milk Renaissance, Upcycled Ingredients to Watch, Decadent Dairy NPD, Precision Fermentation
  • The Top Five Dairy Trends, Misleading Nitrite Labeling on “Uncured” Meat, Vanilla Farmer Programs, Food Safety Obstacles for Alt-Proteins
  • Avoiding Food Loss, Strides in Sustainable Dairy, Factoring Nutrients into Sustainability, Beauty Supplements, Sleep & Mental Health Ingredients
  • View from the Top: The US Dairy Export Council, Krysta Harden, CEO
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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
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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
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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
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