Promotional features

Mouthfeel matters: A tasty quest for cleaner labels

Mouthfeel matters: A tasty quest for cleaner labels

Paid for and content provided by Tate & Lyle

Achieving desired mouthfeel, while meeting demand for cleaner labels, is a challenge. How can brands reformulate whilst delivering the full sensory experience that the consumers demand?

Navigating the frameworks essential to introduce successful health claims

Navigating the frameworks essential to introduce successful health claims

Paid for and in partnership with Fonterra Research and Development Centre (FRDC)

Consumer demand for functional benefits in food products is growing but introducing health claims can be challenging. How can a combination of clinical research and regulatory strategy support manufacturers with this process?

Rethinking eggs for a resilient food future a ‘matter of necessity’

Rethinking eggs for a resilient food future a ‘matter of necessity’

Paid for and content provided by CSM Group (CSM Ingredients & HIFOOD)

As avian influenza causes disruption to supply chains, egg alternatives are no longer a niche option. How is biotechnology driving sustainable, science-backed, scalable solutions with cost and function at the fore?

The role of texturisers in plant-based formulations

The role of texturisers in plant-based formulations

Paid for and content provided by Faravelli Group, international food ingredients distributor

Achieving the perfect texture in plant-based foods is challenging. How can customisable solutions help manufacturers create high quality formulations?

How the EU is future-proofing food systems

How the EU is future-proofing food systems

Paid for and content provided by European Union

Sustainable agricultural practices are essential to safeguard food security, land and livelihoods. How are EU regulations helping to improve processes and mitigate climate change?

Cool for kids: The inside scoop on healthier ice cream

Cool for kids: The inside scoop on healthier ice cream

Paid for and content provided by Tate & Lyle

Creating a tasty lower fat, lower sugar ice cream for kids can be challenging. How can manufacturers accelerate and elevate their nutritional goals while offering tasty, healthier ice cream?

Transforming the food system for climate and human health

Transforming the food system for climate and human health

Paid for and content provided by Future Food-Tech London, October 2-3, 2024

Industry leaders in food-tech are overcoming the most pressing challenges facing the sector. How are breakthrough technologies forging the right partnerships to bring solutions to market?

Gluten-free oats: Tap into the free-from oat opportunity

Gluten-free oats: Tap into the free-from oat opportunity

Paid for and content provided by Glebe Farm Foods

Oats are a source of nutrition in gluten-free diets, but grain is only free-from gluten when kept 100% pure. With intolerances on the rise, how can companies ensure products are available to all?

Savouring the future of plant-based butter

Savouring the future of plant-based butter

Paid for and content provided by Bunge

Consumers seek plant-based alternatives that deliver the same experience as dairy. Can a new plant-based modular fat system deliver the attributes of dairy butter?

How yeast extract can fix the flavour conundrum of vegan cheese

How yeast extract can fix the flavour conundrum of vegan cheese

Paid for and in partnership with Angel Yeast Extract – Savoury Ingredients

The alternative dairy market is growing as consumers seek plant-based options. How can yeast extract help manufacturers to broaden the sensorial and nutritional appeal of plant-based vegan cheese and dairy?