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,...

Vitafoods Europe 2026: How Valio’s dairy proteins are shaping health, recovery and gut-friendly innovation

At Vitafoods Europe 2026, Dennis van der Veer, head of customer development at Valio, shares how the company’s dairy proteins support active, aging, and health-conscious consumers — delivering balanced nutrition, gut-friendly,...

Vitafoods Europe 2026: Angel Yeast highlights fermentation protein for mainstream F&B

At Vitafoods Europe 2026, Dr. Winston Sun, product manager at Angel Yeast, explores how yeast protein is emerging as a “third pillar” alongside dairy and plant proteins — delivering taste, texture, sustainability, and...

Vitafoods Europe 2026: How Tirlán balances dairy protein innovation, cost and nutrition

Keith Cooney, marketing manager at Tirlán, discusses how dairy proteins maintain an edge over plant and fermentation alternatives, balancing functionality and cost in RTD beverages and snacks, and responding to nutrient-focused...