- JANUARY Thursday Jan 22 – Food security: How can industry help feed the world?
- FEBRUARY Thursday Feb 26 – Flavour trends
- MARCH Thursday March 26 – The innovation pipeline: Spotlight on new product development and reformulation
- APRIL Thursday April 30 – Organic food trends
- MAY Thursday May 28 – Fighting obesity: What is industry’s role?
- JUNE Thursday June 25 – Sustainable sourcing
- AUGUST Thursday August 6 – IFT post-show round-up
- SEPTEMBER Thursday Sept 24 – Protein: From algae to pea, rice, soy, whey, insects and beyond
- OCTOBER Thursday Oct 22 - Good, bad and ugly fats: But which are which?
- NOVEMBER Monday Nov 16 – FIE pre-show special
- DECEMBER Tuesday Dec 15 – FIE post-show round-up
- DECEMBER Thursday Dec 17 – Food for kids!
************************************
Delving into the 2015 special editions:
January 2015 - Food security: How can industry help feed the world?
With more than 800m chronically malnourished people around the world, FoodNavigator asks, how can the food industry make a difference?
From increasing crop yields, to encouraging more sustainable ways of eating, cutting food waste and supporting farmers, food companies have a big role to play in shaping the food environment of the future – and whether everyone has enough to eat.
In this FoodNavigator special edition we'll look at why food security should matter to European food companies seeking competitively priced food ingredients and long-term supply security.
February 2015 - Flavour trends
What's hot and what's not in the world of flavour?
Beyond chocolate, strawberry and vanilla, what are the flavours we’ll be craving in sweets and dairy in the next ten years? Which cuisines will influence savoury snacks and packaged meals? And how do flavours move from the wacky fringes to the mainstream?
Find out what's happening at the cutting edge in this FoodNavigator special edition exploring the latest flavour trends and the latest science around flavour perception.
March 2015 – The innovation pipeline: Spotlight on new product development and reformulation
It can be expensive, risky, and difficult, but manufacturers need to keep up with consumers’ changing eating habits through NPD and reformulation.
This FoodNavigator special will explore how companies can best marshal resources to keep up a healthy pipeline of new products that meet consumers’ short, medium and long-term needs. How can manufacturers improve their NPD processes to achieve a better return on investment and bring more genuinely innovative products to market?
We’ll also talk to experts from Europe’s most innovative food companies to find out the secrets to their success.
April 2015 – Organic food trends
Choosing organic food has become synonymous with health and environmental consciousness – but how accurate is this perception? Is the organic consumer making a lifestyle choice more than a health choice? And is organic always the most environmentally friendly option?
In this special edition, FoodNavigator looks at the drivers behind the trend. For which ingredients is it still difficult to source organic versions? And which product categories show the greatest potential among organic consumers?
May 2015 – Fighting obesity: What is industry’s role?
Obesity rates are climbing throughout Europe – and the world – and many point the finger of blame squarely at the food industry. How can food companies be part of the solution?
In this special edition, we’ll look at the potential for special diet foods – and examine whether ingredients like artificial sweeteners might actually be part of the problem.
FoodNavigator will scrutinise reformulation efforts, restrictions on marketing and portion size – and asks, how can the food industry continue to grow profits without selling ever more food?
June 2015 – Sustainable sourcing
Suppliers of every ingredient used in food and beverage production are facing increasing pressure from customers and consumers to show that they are operating a sustainable supply chain.
But what does this mean in practice, and how is sustainability being measured?
What are the roadblocks to 100% sustainable sourcing? How do consumers perceive sustainability – and how much does that matter? And, all going well, what will ingredient production look like a century from now?
This FoodNavigator special edition will explore what sustainability means across a range of different ingredient categories, and how food and beverage manufacturers’ understanding of it is changing their purchasing behaviour.
August 2015 – IFT post-show round-up
The FoodNavigator team will be out in force at the IFT show in Chicago. Here's our round up of highlights from the biggest food science show in the world.
September 2015 - Protein: From algae to pea, rice, soy, whey, insects and beyond
Protein has become a coveted ingredient in recent years and manufacturers are now competing to impress shoppers with how much they can pack into bars, beverages and yoghurts. In this FoodNavigator special edition we'll look at consumer attitudes to protein, the latest market research, and how protein can fit into new product concepts.
We'll also look at what protein options are available for formulators, from new insect and algal-based proteins to pea, soy, canola, rice and dairy-based proteins.
October 2015 - Good, bad and ugly fats: But which are which?
Fats are often classed into good, bad and ugly categories. But do consumers know which are which, and how can manufacturers help increase consumption of the healthier variety (MUFAs and PUFAs) and reduce trans- and saturated fats? And are saturated fats really the bogeyman many dietitians have made them out to be?
And then there’s the next generation of healthy oils, from SDA-rich soybean oil to new high oleic vegetable oils. But will concerns over GM ingredients thwart their progress?
November 2015 – FIE pre-show special
FIE is the biggest food ingredients show in Europe, where global scientists and business leaders get together to shape the future of food.
If you’d like to stay up to speed with what's happening at the cutting edge of food science, technology and product development, this FoodNavigator preview of what to look out for at FIE will help you make the most of your trip.
We’ll also publish a post-show round-up of news from the show in December.
December 2015 – Food for kids!
Many European children consume too much sugar and salt and not enough fruit, vegetables or fibre. The industry is under pressure to address these problems, but what is the recipe for a successful children’s drink, snack or meal?
In this special edition, FoodNavigator examines the challenges and opportunities in the kids’ food sector across Europe.
GET IN CONTACT!
If you want to get involved with the editorial content of any of these specials, please drop a line to Caroline Scott-Thomas at caroline.scott-thomas@wrbm.com or Nathan Gray at nathan.gray@wrbm.com.
------------------------------------
If you are interested in advertising on any of these specials, please drop Pierre Fetat a line: pierre.fetat@wrbm.com.