Spotlight On: Winning in reformulation starts with mouthfeel
Paid for and in partnership with Tate & Lyle
Mastering mouthfeel is a complex but essential part of formulation. Find out in our Spotlight On Broadcast how formulators can get it right.
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The taste of trust: How ingredient transparency is shaping the future of F&B
Paid for and content provided by Novonesis (Biosolutions)
Taste is king, but simplifying ingredients lists without damaging flavour is a challenge. Enter biosolutions…
A postbiotic innovation for supporting positive mood in everyday life
Paid for and content provided by Morinaga Milk Industry Co., Ltd.
‘Feel-good foods’ have shifted from a niche to a mainstream category. How can postbiotics provide support for mood and mental clarity?
Mouthfeel matters: Speaking the same sensory language to transform F&B formulation
Paid for and content provided by Tate & Lyle
Language surrounding mouthfeel is one of the biggest barriers in mouthfeel science. How can brands overcome this language gap to create the products consumers desire?
Sweet Trends Report 2025: Naturalness, the link between consumers’ purchase criteria
Paid for and content provided by Südzucker AG
Trends in F&B change. Discover which trends are emerging in the Südzucker Sweet Trends Report 2025 to stay one step ahead.
Team Up for Growing Tomorrow: Sustainable innovation in food and beverage
Paid for and in partnership with Südzucker AG
Today’s consumers demand better taste, smarter innovation and experiences that reflect their values. How can collaboration fuel faster, more effective solutions ranging from great sensory experience to more sustainability?
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?
Innovating for a healthier and more resilient food system
Paid for and in partnership with Rethink Events Ltd
Amid the ongoing challenges which threaten food security, how can a healthier, more resilient food system be achieved?
Food tech in the EU: Future-proofing fruit and vegetable production
Paid for and content provided by European Union
From disease-resistant tomatoes to robots that spot pests – how is the EU’s fruit and vegetable sector harnessing cutting-edge food tech to secure its future?
Texture: The key to crafting excellence in food and drink
Paid for and in partnership with Ingredion
The perfect texture is key for achieving superior eating experiences and brand loyalty. But it’s a multifaceted challenge.
Microbial innovation into market reality – lessons from scale-up projects with CDMOs
Paid for and in partnership with ScaleUp Bio
ScaleUp Bio outlines the challenges facing innovators in scaling microbial fermentation and how CDMOs can help move from lab-scale to market-ready production.
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?
Recent success for Welsh food and drink as it targets international markets
Paid for and content provided by Welsh Government
The Welsh food and drink industry continues its recent growth, as it looks towards global expansion ahead of the latest instalment of its international trade show.
Mastering mouthfeel: The importance of mouthfeel in making brands thrive
Paid for and in partnership with Tate & Lyle
Taste is king – and mouthfeel is a fundamental part of taste. Watch Tate & Lyle’s Mouthfeel Masterclass to find out how to optimise, reformulate and innovate while mastering mouthfeel.
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?
Sugar beet pulp promises functional improvements in paper products
Paid for and content provided by Südzucker AG
How can an innovative fibre, obtained from sugar beet, provide a great alternative to traditional wood pulp in kraft paper, cartons and containerboard?
How digital supply chain networks are turbocharging the European F&B sector
Paid for and content provided by TraceGains
As manufacturers struggle to adhere to stringent regulatory requirements, digital supply networks emerge as a solution to overcome challenges.
Mouthfeel: How can formulators deliver and stand out in the market?
Paid for and in partnership with Tate & Lyle
Mastering mouthfeel is critical to unlocking taste and delivering on healthier and tastier food. How can formulators get it right? Find out in our Spotlight On broadcast.
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?
Customised functional solutions: Smart innovation for food formulations
Paid for and content provided by Faravelli Group, international food ingredients distributor
Enhancing the texture, flavour and stability of formulations can help to innovate food products with ease. How can manufacturers leverage functional blends to meet specific consumer needs?
How the EU can strengthen authenticity and transparency with ingredients
Paid for and content provided by European Union
Consumers are learning more about gut health and the effects of overly processed foods. How can EU help producers promote ingredient transparency to ensure consumer trust?
Consumer demand drives healthy, delicious, sustainable food trends
Paid for and in partnership with dsm-firmenich
Taste, texture, health and sustainability are all key considerations for consumers when purchasing food. How can manufacturers create the perfect balance?
Raw Beet Sugar: The sweetener to create products that meet consumer needs
Paid for and content provided by Südzucker AG
Consumers are turning to natural, regional and less-processed foods. How can manufacturers leverage raw beet sugar as a European-produced alternative to cane sugar?
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?
Innovations in plant proteins see 'egg replacers' addressing evolving diets and environmental concerns
Paid for and content provided by CSM Group (CSM Ingredients & HIFOOD)
Startups and ingredients companies are innovating with plant-based solutions for egg replacement and egg reduction in bakery, pastry and savory. How are they helping manufacturers achieve cost savings while meeting consumer demand?
Taste, nutrition and sustainability – is collaboration the key ingredient?
Paid for and in partnership with Griffith Foods
Achieving sustainability throughout the supply chain is an important and complex challenge, especially when factoring in key requirements such as nutrition, taste and texture. How can it be done?
Cell-cultured meat: Can yeast-based protein hydrolysates target nutritional specificity?
Paid for and in partnership with Angel Yeast – Fermentation Nutrition
Yeast-based protein hydrolysates are emerging as a key tool towards making large-scale production of cell-cultured meat a reality. How can food manufacturers tap into the latest advances?
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?
Plant-forward proteins: Growth of ‘non-mimic’ products outpacing meat analogues
Paid for and in partnership with Griffith Foods
Consumers seeking meat-free products are moving away from meat analogues to more ‘plant-forward’ products. How can players in the alternative protein aisles step up and fill the gap?
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
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?
Survey highlights consumers willing to pay extra for sustainable packaging and over 65s lead the way
Paid for and content provided by Huhtamaki
How can the latest consumer insights help inform innovations and processes in sustainable packaging?
Sweet Trends Report 2024: Value more important than price – and organic is back
Paid for and content provided by Südzucker AG
Südzucker’s Sweet Trends Report 2024 offers insights into evolving consumer needs – and how you can meet them.
Exploring the potential of postbiotics for innovative immunity products
Paid for and content provided by Morinaga Milk Industry Co., Ltd.
Maintaining our immunity has been hot topic for years. How can postbiotics bring innovation into functional products and promote immune health?
Better-for-you snacking: Combining nutrition and indulgence with advanced ingredients
Paid for and content provided by CSM Group (CSM Ingredients & HIFOOD)
Maintaining a balance between indulgence and wellbeing, consumers want snacks that have nutritional value – without compromising on taste.
From farm to fork: 10 start-ups disrupting the market and transforming the food system
Paid for and content provided by EIT Food
Innovating the food system is essential to uncover improved means of production to offer manufacturers healthier, more sustainable products. Who is leading the way?
How dairy’s nutrient-dense profile can reinforce ‘food as medicine’ and promote holistic health
Paid for and content provided by Fonterra Research and Development Centre (FRDC)
As the relationship between food and health continues to be explored, studies reveal how the nutrient-dense profile of dairy can support key areas of health.
Food x Warming World: 9 key themes to watch at the intersection of food and climate
Paid for and content provided by Edelman
Sustainable and alternative practices are emerging in the food and beverage industry to reduce the impact of climate change.
Enhancing food quality: The role of functional systems
Paid for and content provided by Faravelli, the Best Ingredient
Improve food quality and stability with versatile functional systems to achieve outstanding results across different sectors.
Blending health, taste and sustainability: Is yeast protein the solution?
Paid for and in partnership with Angel Yeast Extract – Savoury Ingredients
Manufacturers need to meet growing consumer demand for sustainable protein together with expectations surrounding taste and texture. Does the solution lie in yeast protein?
Explaining the urgency behind regenerative agriculture expansion
Paid for and content provided by ADM
Regenerative agriculture is not just a buzzword, it is becoming essential in the implementation of sustainable agriculture practices.
Sustainable packaging: No longer a trend but a license to operate for FMCG businesses?
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The consumer shift towards sustainability in packaging is reshaping the industry. Explore the innovative solutions for sustainable alternatives.
Savouring the future of plant-based butter
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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?
Feeding the world while prioritising human wellbeing and environmental sustainability
Paid for and content provided by Marlow Ingredients
Tom Lindley from Marlow Ingredients writes about the magic of mycoprotein and its ability to feed the world in a way that supports the health of people and the planet.
Umami and koku: Delving into the nuances of savoury sensations
Paid for and content provided by Mitsubishi Corporation Life Science Europe
Dive into the intricate world of taste as we dissect umami, the renowned fifth taste, and unravel the complexities of koku, a term synonymous with depth and richness.
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?
How the application of fermentation nutrients is supporting sustainable bio-agriculture
Paid for and in partnership with Angel Yeast – Fermentation Nutrition
As the global population expands, feeding the world is an ongoing challenge. How do fermentation nutrients support bio-agriculture?
Harvesting change: How collaborative partnerships are key to the success of regenerative agriculture
Paid for and content provided by ADM
Through partnerships with growers and like-minded organizations, ADM is cultivating regenerative agriculture practices across the world.
Authentic allium flavours without the hassle: Peeling back the layers on allium extracts
Paid for and content provided by Kalsec®
Alliums are a beloved signature ingredient in so many dishes around the world. Explore how to capture sophisticated flavours in a convenient and cost-effective form.
Consumer demand drives new product innovation in the clean label category
Paid for and content provided by Ingredion
Ingredion introduces the first non-GMO functional native gelling corn starch and clean label texturising ingredient; how can this cater to health-conscious consumers?