AMFEP, the Association of Manufacturers and Formulators of Enzyme products, & FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, are hosting a series of free webinars...
AMFEP, the Association of Manufacturers and Formulators of Enzyme products, & FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, are hosting a series of free webinars...
Join us for the second FoodNavigator-USA Summit 2019: FOOD FOR KIDS. Organized by the publisher of FoodNavigator-USA, the number one daily news service for the food and beverage industry, FOOD FOR KIDS focuses on food and nutrition for every life stage.
AMFEP, the Association of Manufacturers and Formulators of Enzyme products, & FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, are hosting a series of free webinars...
AMFEP, the Association of Manufacturers and Formulators of Enzyme products, & FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, are hosting a series of free webinars...
Register for Vitafoods Europe 2019, the only dedicated event covering the nutraceutical supply chain - from ingredient to shelf. Source high-quality ingredients, raw materials, services or products from over 1,200 global suppliers.
The Sports Nutrition Summit will bring together leading scientists, market analysts and innovators in a unique, market-leading face-to-face event. Building on parent company William Reed’s success in running its Probiotia Americas series, the event will...
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 Sports Nutrition Summit Europe 2019, brought to you by NutraIngredients.com, and organised in association with the ESSNA, aims to bridge the gaps between cutting edge science, business strategy and key regulatory developments. Challenging you to know...
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’,...
With a class action lawsuit filed almost weekly in California against companies using the word ‘natural’ (in the absence of a useful legal definition), should food marketers think twice about using the term in the US market? How many of these cases ever...
