Ardent Mills: How “Fibermaxxing” is shaping food innovation

As the “fibermaxxing” trend gains momentum, Anke Golde, senior director at Ardent Mills Research and Development, shares how R&D teams are enhancing fiber in grain-based foods, while maintaining taste. Golde explains why fiber is...

Oterra: Navigating natural color innovation amid blue and white challenges

Phil Cook, head of strategic marketing at Oterra, discusses the F&B industry’s move from synthetic to natural colors in response to regulatory pressures and growing consumer health concerns. He highlights why certain shades, such...

AHDB: GLP-1 weight loss drugs set to reshape UK meat demand

The rapid rise of GLP-1 weight-loss drugs is creating both challenges and opportunities for red meat consumption, according to new analysis from the UK's Agriculture and Horticulture Development Board. Vanessa Adamson, retail and...

Cargill: Cocoa-free innovation to complement traditional chocolate portfolios

Mia Divecha, senior product line specialist at Cargill, discusses NextCoa, the cocoa-free confectionery alternative that Cargill and Voyage Foods are now bringing to North America. Designed to deliver the familiar taste and...

Vitafoods Europe 2026: How Givaudan balances taste, compliance and sustainability in cognitive health ingredients

At Vitafoods Europe 2026, Anne Auger, sales director for South-West Europe — Health & Functional BU at Givaudan, discusses integrating cognitive health ingredients like Cereboost and Zensera into mainstream functional F&B —...

Vitafoods Europe 2026: Lallemand Bio-Ingredients drives functional, clean label innovation in F&B

Annemarie Halter, VP Health Ingredients at Lallemand Bio-Ingredients, explores how fermentation-derived probiotics, prebiotics, and postbiotics enable clean label, functional benefits in mainstream F&B — making immune support,...