Vitafoods Europe 2026: Arla Foods Ingredients on GLP-1 trends and nutrient-dense dairy products

At Vitafoods Europe 2026, Sarah Meyer, head of sales development for Performance Nutrition at Arla Foods Ingredients, discusses the rising demand for nutrient-dense formats driven by GLP-1 users. She explores how these trends...

LATAM fortification strategies diverge from WHO recommendations

Eugenia Muinelo, manager of regulatory affairs Latin America at EAS Strategies, discusses how LATAM nations are tailoring food fortification for population-specific deficiencies. As a region that suffers from a “double burden” of...

ADM: Translating consumer behaviors into scalable flavor strategies

Coralie Garcia, senior flavor product marketing manager for EMEA at ADM, answers key questions on translating consumer emotions into flavor strategies, balancing sustainability with innovation, and the role of data in flavor...

Win-Win: Fermentation unlocks cocoa-free, climate-friendly chocolate NPD

Mark Golder, CEO of Win-Win, explains how his team recreates chocolate’s signature taste, shine, and snap — without cocoa — amid supply pressures driven by climate change. Using patented fermentation and sustainable cereals and...

Melt&Marble: Enhancing flavor in alternative meats and dairy with precision-fermented fat

Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves flavor delivery in alternative meats and dairy. Head of product, Paulo Teixeira, explains how “MeltyMarble”...

Scottish Association for Marine Science: Unlocking red seaweed for food flavor, color & hybrid proteins 

Scientists at the Scottish Association for Marine Science have developed a tank-based method to grow the valuable red seaweed Palmaria palmata (dulse). Dr. Puja Kumari explains how scalable cultivation creates opportunities to...