The NutraIngredients Sports Nutrition Congress 2018, organised in partnership with the ESSNA, aims to bridge the gaps between cutting edge science, business strategy and key regulatory developments – offering a one stop shop for the latest must have insights...
The UK Food Shows offer an unparalleled meeting point for the entire food and drink community – a first up fixture in every food professional’s diary. Buyers and decision makers across the whole industry, from grocery, wholesale and speciality retail...
Vitafoods Europe is the event where the global nutraceutical supply chain gathers to create products that deliver optimal health, attracting 21,000+ senior decision-makers from 115+ countries.
Organised by the publishers of FoodNavigator.com, Food Protein Vision focuses on sustainable innovation with key networking opportunities with industry leaders, tactical thinkers and many more.
Join us on 28 - 30 November 2017 to be part of the undisputed leading global meeting place for food and beverage innovation - hosted in Europe's largest F&B market Germany.
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...
While working at a large CPG company in 2004, Noha identified a gap in the marketplace: real, simple, healthy food.She launched Peeled Snacks to meet this consumer demand for clean labels and to motivate "big" food companies to follow suit....
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,...
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...
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,...
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...
Not-for-profit organisation, GS1, which develops and maintains supply chain standards across the world has released its Global Protocol for Packaging Sustainability (GPPS).
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...
The panel debate will address the following questions:What does research tell us about what consumers regard to be ‘natural’? Is ‘natural’ a rather nebulous – and constantly evolving – concept? Does it amount to more than just a list of acceptable or...
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’,...
