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.

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

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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?

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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?

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Taste, texture, health and sustainability are all key considerations for consumers when purchasing food. How can manufacturers create the perfect balance?

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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?

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

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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?

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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

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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

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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?

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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?

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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?

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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?

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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?

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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?

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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.

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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

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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...

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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

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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.

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

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Through partnerships with growers and like-minded organizations, ADM is cultivating regenerative agriculture practices across the world.

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

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

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Regenerative agriculture is not just a buzzword, it is becoming essential in the implementation of sustainable agriculture practices.

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Naturally sourced and with a clean label, SweetRight® agave from ADM is certified organic, non-GMO and has a low glycemic index—with a reliable supply you can trust.

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ADM’s new locally sourced soy and wheat protein portfolio in EMEA provides opportunities for product diversification

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With a global network linking 200,000 farmers and customers, ADM is driving positive impacts in how the world uses food, fuel, consumer products and more.

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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

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Ingredient labels are more important than ever to consumers and food manufacturers. Survey after survey shows consumers read labels, base their buying decisions on their content and are willing to pay more for certain attributes. These trends are driving...

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

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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.

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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.

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Discover Future Food-Tech 2023: Tackling the global food crisis through sustainable, healthy food systems. Join us in London on September 28-29.

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Meeting consumer demands with innovations that deliver on taste and affordability is a huge challenge for ice cream manufacturers given the current economic conditions around the globe. How can they stay ahead of the market?

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Now more than ever, consumers understand how daily purchases impact the environment and this is impacting how producers consider the sustainability characteristics of the ingredients they source.

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Indulgence or health? Who said you can’t have both? Confections and chocolates can still taste fabulous without the guilt associated with excess sugars, fats and unhealthy additives

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Condition-specific probiotics backed up by clinical trials remain rare. Heart health strain LRC is an exception that has created multiple functional food opportunities.

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The consumer relationship with ingredients, claims and pricing is dynamic and complex. Collaborating with a specialty ingredients partner to create more consumer value can deliver wins on multiple levels.

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How can the latest consumer insights help inform innovations and processes in sustainable packaging?

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Südzucker’s Sweet Trends Report 2024 offers insights into evolving consumer needs – and how you can meet them.

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Maintaining a balance between indulgence and wellbeing, consumers want snacks that have nutritional value – without compromising on taste.

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Manufacturers need to meet growing consumer demand for sustainable protein together with expectations surrounding taste and texture. Does the solution lie in yeast protein?

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Maintaining our immunity has been hot topic for years. How can postbiotics bring innovation into functional products and promote immune health?

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Innovating the food system is essential to uncover improved means of production to offer manufacturers healthier, more sustainable products. Who is leading the way?

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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.

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Food and beverage manufacturers and brand owners face a wide range of future challenges, from the pressure to ensure traceability of their products, through to the need to identify better ways to engage with consumers.

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Sustainable and alternative practices are emerging in the food and beverage industry to reduce the impact of climate change.

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Improve food quality and stability with versatile functional systems to achieve outstanding results across different sectors.