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Creating value added functional ingredients

Creating value added functional ingredients

Webinar

Many dairy companies and cooperatives have turned to R&D to improve profits, going beyond milk, yogurt and cheese, looking to create functional ingredients that can be added to a wide range of products.

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Clean label challenges, innovations & solutions

Clean label challenges, innovations & solutions

Webinar

How can food brands deal with the challenge of meeting increased demand among consumers for products deemed ‘natural’ and that come with ‘cleaner’, ‘shorter’ labels, whilst also providing products with a full nutritional profile?

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Salt Reduction

Salt Reduction

Webinar

Salt reduction offers an important opportunity to improve population health. So what is the industry doing to combat our addiction and prove it is worth its salt?

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International Spice Conference  (ISC)2020

International Spice Conference (ISC)2020

Conference

The theme for ISC 2020 is ‘Beyond Tradition: Shaping a New Spice World’ – addressing the need for futuristic approaches and innovative applications of spices for contemporary experiences in cuisine, health and nutrition. The conference will highlight...

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AIPIA WORLD CONGRESS 2019

AIPIA WORLD CONGRESS 2019

Conference

AIPIA (the Active, Intelligent, Packaging Industry Association) will host its World Congress in Amsterdam from November 18-19, 2019.

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Snacking Innovation Online Summit 2017

Snacking Innovation Online Summit 2017

Online Event

In our unique free-to-attend online Snacking Innovation Summit, FoodNavigator-USA and BakeryandSnacks have brought together market researchers, retailers, and the founders of some of the most successful snacking brands in the business to talk about:what...

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Bakery Reformulation 2014

Bakery Reformulation 2014

Online Event

Consumers love to indulge but they won’t compromise on health. On the surface, this is bad news for the bakery sector – loved for its sugar icing, butter pastry layers and salty savory bites.But dig deeper and there are plenty of innovative ingredients,...

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BAS

The bakery holy grail? Ingredients & technologies for tasty health

Webinar

Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential match up to ever-growing demands from both consumers and governments?Overcoming technical hurdles has become the norm in bakery reformulation, and some ingredients...

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BAS

Marketing healthy bakery: What does the consumer really want?

Webinar

How do you convince a consumer to buy your fat-free donut on impulse when the full-fat, extra chocolate version is on display too?The global bakery sector has developed an array of better-for-you products, overcoming lots of technical hurdles to get there,...

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BAS

The Roundtable -‘Is self-regulation sufficient?’

Webinar

Should fat, salt and sugar reduction in bakery be regulated – or is industry doing enough?Bakery manufacturers face increasing pressure to develop healthier variants as global obesity and diet-related illness spiral. Industry has been making efforts and...

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Natural & Clean Label Trends 2013

Natural & Clean Label Trends 2013

Online Event

Consumers want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means.And they are not alone. Regulators have not had a good stab at defining ‘natural’ either. The US Food and Drug Administration...

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Datamonitor

The natural and clean label market opportunity

Webinar

If an ingredient starts with an x, sounds like a chemical, or isn’t in your kitchen cupboard at home, it’s going to be regarded with suspicion by some consumers on both sides of the Atlantic, who want foods that are ‘wholesome’, ‘authentic’, and ‘natural’,...

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