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Content provided by Welsh Government

Wales sets its sights on ‘green shoots’ vision

Collaboration across industry, government and academia has served Wales well; its food and drink industry is recognised the world over for excellence, quality, innovation and provenance.

Content provided by Chr. Hansen

Plant-based culture solutions matched to consumer preferences

While plant-based alternatives to dairy products increase in popularity, food cultures can help differentiate products and better meet consumer needs.

Content provided by Givaudan

Immune health and relaxation: natural opportunities for responding to consumers’ needs

As consumers turn to botanical-based food and beverages for immune support and relaxation, new opportunities are opening up for food and beverage brands.

Content provided by HollyFrontier Lubricants & Specialties

Five essential steps to correct lubrication and optimized equipment

Incorrect lubrication can be a costly threat to your food processing operations. Here are five steps to correct lubrication and optimization of food processing equipment.

Content provided by Alland & Robert

Alland & Robert affirms acacia gum has benefits on gut health

ACACIA GUM BENEFITS ON GUT HEALTH: Alland & Robert announces their study shows that 80% of people who consumed acacia gum every day for 2 months improved their intestinal health

Content provided by Reading Scientific Services Limited

Sugar reduction: more than just a number

Replacing sugar with alternative ingredients may not be new, but it remains a driving force in product development

Content provided by Reading Scientific Services Limited

Maintaining ingredient quality in an uncertain world

Faced with COVID-19, Brexit and volatile global tariffs, the need for manufacturers to plan for supply chain disruption has never been so important

Content provided by IFF

AB-Fortis: Having iron taste good

AB-Fortis: for easy iron fortification. Benefit from this microencapsulated iron with a high concentration and low dose. Suitable for many different applications

Content provided by EIT Food

Future-proofing our food for a healthier and sustainable world

Transparency, traceability and transformation are vital to increase trust throughout our food system and to empower healthier and more sustainable food choices.

Paid for and in partnership with Rabobank

Startups and Multinationals Team Up to Scale AgriFood Opportunities

The agrifood industry is pushing the critical importance of using resources sustainably to secure our food system

Content provided by Golden Agri-Resources

Why palm oil is a go-to option for reformulation projects

From the requirement to remove industrial trans fats through to pressures to control costs, there is always a need to change product formulations without negatively affecting sensory properties.

Content provided by Golden Agri-Resources

Why a leading infant formula brand trusts GAR to mitigate palm oil contamination concerns

People have been safely consuming palm oil for thousands of years. However, as testing methods have improved scientists have found contaminants in various edible oils, including those made from palm.

Content provided by Golden Agri-Resources

Palm oil: Why shared responsibility is needed to cement sustainability improvements

There is a disconnect between the reputation and reality of palm oil. Popular media paint palm oil as a primary driver of deforestation.

Content provided by Reading Scientific Services Limited

Getting to grips with texture in vegan product development

One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations.

Content provided by ADM

2021: A Year For Proactive, Holistic Nourishment

2020 changed consumer preferences in many ways. Faced with an unexpected threat to their wellbeing, consumers are taking a more proactive approach to the nourishment

Content provided by SIG

Flexible for the future

SIG, a leading systems and solutions provider for aseptic carton packaging, discusses why agility and flexibility are more imperative than ever for the food and beverage industry and not just a result of the pandemic.

Content provided by ADM

Striking the right balance with permissible indulgences

The stresses of 2020 are driving consumers to seek out indulgent sweet treats that provide sensory pleasure, comfort and nostalgia to improve their moods

Content provided by Alland & Robert

Acacia gum, a versatile ingredient for sugar-free food and drinks

Reducing sugar content is a necessity for the food and drinks industry. Formulators can count on acacia gum, the natural additive sourced from the Acacia tree

Paid for and in partnership with ADM USA

Pea Protein: Sowing the seeds for plant-based perfection

The alternative protein market is continuing to grow exponentially across the globe, thanks to the rising popularity of flexitarian diets and trends like Veganuary

Paid for and in partnership with Solina

NEXTERA: Using expertise in savoury foods to improve the taste and texture of plant-based proteins

The plant-based protein market is entering a new phase. A market that initially attracted early adopters is now serving more than half the population, mainly for health, environmental and/or ethical reasons. The expansion beyond early adopters raised...

Content provided by Palsgaard A/S

COVID-19 and the food industry: New consumer insights from Palsgaard

Emulsifier specialist Palsgaard surveyed consumers on the impact of Coronavirus. It discovered surprising shifts in attitudes to factors such as price and sustainability.

Content provided by Givaudan

Riding the next wave of alternative protein

Plant-based fish and seafood products look set to be the next big thing in alternative protein but they present unique challenges for manufacturers

Paid for and in partnership with ADM

Vanilla: the sweet taste of sustainability

Vanilla’s delicate taste and enticing aroma make it one of the world’s most popular flavors, and a good fit for everything from ice cream to beverages

Content provided by Sethness Roquette

Hit the sweet spot! How Specialty Caramels respond to the indulgence challenge while remaining safe, clean and healthy

Late events brought many changes in people’s lives. And consumers reacted by speeding up the change of their purchasing habits by moving to healthier and “free-from” food

Content provided by Chr. Hansen

Adding new sparkle to "Health & Wellness" in beverages

For several years now, the macro trend “Health & Wellness” has become the new normal for a large group of consumers – people who demand healthy products that meet the challenges of a balanced diet and lifestyle.

Content provided by ADM

The plant-based protein market is changing what it takes to succeed

Global demand for plant-based proteins is rising and major, ongoing opportunities await companies that deliver the plant-based meats, dairy and seafood consumers want

Content provided by ADM

On-trend: How partnering with a global culinary team gives food companies an edge

Modern consumers are hungry for new food experiences. That creates opportunities for companies that can identify and serve emerging trends

Content provided by Kalsec®

Want to stay competitive in the growing protein space? Look no further than consumer preferences.

With the growing number of protein options available to consumers, it’s becoming difficult for products to stand out. Learn how you can gain a competitive edge.

Content provided by Cargill

Sourcing Soy in Brazil’s Cerrado: Can Farmers and Forests Coexist?

As a soy supplier in the region, Cargill is committed to environmentally responsible sourcing and is making significant long-term investments to achieve that goal. Despite a multitude of challenges from stakeholders on all sides of the soy industry, it...

Content provided by ADM

Sweet success: Satisfying consumers with savvy sweetening solutions

Many things have changed in the wake of the pandemic. In the world of food and beverages though, the health and wellness trend has intensified.

Content provided by Bell Flavors & Fragrances GmbH

The importance of naturalness: Using botanical extracts and organic ingredients to satisfy evolving consumer needs

Based on the constant evolution of consumer aspirations for health and well-being, authenticity and clean label products, the industry is facing a changing demand for new product developments

Content provided by Chr. Hansen

The use of natural colours and colouring foods in plant-based food

Colour plays a huge role in food, since consumers use colour to make decisions about whether food is appealing and appetising. Purchase decisions are also significantly influenced by the colour of food

Content provided by BENEO

Healthy snacking solutions continue to score high with consumers

Consumers across the globe are shifting towards a ‘health and wellbeing’ mindset. Thomas Schmidt, Marketing Director at BENEO discusses the impact this trend continues to have on snacking in 2020.

Content provided by Symrise

Seize your opportunity for naturalness with natural x flavorings especially for organic foods and drinks

When consumers see “natural x flavoring” on a label, they perceive this as particularly natural. Click here to learn how to make it happen with the expertise of Symrise

Content provided by ADM USA

Sharp, fresh and exciting: How citrus flavors can help you deliver what consumers want

The welcome arrival of spring and approach of summer provide an almost annual ritual as consumer tastes change and move away from the rich, warmer profiles that dominate the seasonal produce of the winter months.

Content provided by ADM USA

The rise of plant-based protein

Consumer demand for plant-based foods is on the rise – and at a significant rate. In 2019, the total retail market for plant-based foods was worth nearly $4.5bn, and dollar sales have grown by 31% over the past two years, compared with just 4% for total...

Content provided by Takasago

Delivering on consumers´ needs for natural and authentic flavours

Today´s well-informed and demanding consumers know what they want in terms of flavours: so are we really listening to them?

Content provided by TasteTech Encapsulation Solutions

Improving functionality through flavourings - Tips from the taste experts

Most manufacturers know how to improve the flavour of their products by utilising flavourings, but do they fully understand the functional benefits that can come with them?

Content provided by Eurofins Genomics

Tapping into the power of DNA for meat traceability

Do you need to enhance your supply chain visibility, create brand loyalty or stand out against competition? DNA technology can now help you do all that.

Content provided by Givaudan

Get ready for the new EU rules on the use of natural flavourings in organic products

Organic products are growing in popularity among European consumers, but the rules on which natural flavourings can be used in these products are about to change.

Paid for and in partnership with ABPA - Associacao Brasileira de Proteina Animal

How the Brazilian poultry industry is adapting to changing European demands

Brazil is the biggest exporter of poultry on earth, accounting for 26% of global cross-border trade in 2017.1 That dominant market position comes with responsibilities. With the industry producing close to 13m tonnes of poultry, employing 3.6m workers...

Content provided by Kalsec®

Why the Hot & Spicy Food Trend is an Exciting Opportunity

Hot and spicy flavors are one of the most important trends in the food industry. Here, we explain what you need to know to innovate new spicy products.

Content provided by Lactalis Ingredients

With human milk as the gold standard, how to achieve protein needs with infant formula?

Maternal milk is the quality reference for optimum development of new-born babies. When breastfeeding is not possible, milk preparations are used, which provide the necessary nutritional needs of new-born babies. Regarding the protein requirement, what...

Content provided BY BC30

15 Insights into the personalized nutrition market

Consumers are taking their well-being into their own hands by seeking out foods and beverages with targeted health solutions aligned with their requirements.

Content provided by Givaudan

The future of food: Givaudan develops new concepts in plant-based proteins

Givaudan, together with four visionary women in the culinary world, set out to challenge meat as center of the plate, laying the foundation for a sustainable food future.

Content provided BY Diana Food

Diana Food: Building an organic ingredient portfolio to meet consumer demand

Demand for organic food is booming as consumers prioritise products that are traceable, healthy and better for the environment.

Content provided BY AQUANOVA RUS

Micellized Forms of ExtraOx Antioxidants Compared to Their Native Forms in Emulsion Fat Products

Micellized Forms of ExtraOx Antioxidants Proved Their Higher Efficacy in Comparison with the Equal Concentrations of Their Native Forms in Emulsion Fat Products.

Content provided by TasteTech Encapsulation Solutions

Creating ingredients solutions through microencapsulation technology

Microencapsulation is used globally to improve the performance of ingredients and solve manufacturing problems. But what is encapsulation and how can it help you?

Content provided BY European Palm Oil Alliance

The benefits of sustainable palm oil

Palm oil is the most widely used vegetable oil. It is a high quality, versatile ingredient needed to answer the growing global demand for food. It is efficient in land use and yield and it is a driver for socio-economic development in rural areas. At...

Content provided BY Merck KGaA, Darmstadt, Germany

Why single-use funnels are an attractive alternative for microbiological analysis

Reusable and single-use funnels are both viable options for microbiological analysis teams. Single-use products are arguably more convenient, accurate and safe, while reusable funnels are thought to be cheaper and less wasteful.

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