Where the Food, Drink & Nutra Development Sectors Meet. We’ve given food & drink development a show of its own in the UK. Designed to cater to the highly innovative UK food development market, The Ingredients Show showcases the ingredients, service...
Mondelēz on making chocolate fair
Cathy Pieters, director of Cocoa Life at Mondelēz International, speaks to Lumina Intelligence Sustainability’s ‘Sustainable Food & Drink Podcast’ about learnings from the chocolate maker's sustainability...
Innovation is the lifeblood of the confectionery industry.This free-to-view online forum will explore how chocolate, candy, biscuit and gum makers can launch and tailor products appealing to Millennials and Gen Z in the world’s confectionery largest market,...
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...
The Topic:Attracted by its natural, low calorie profile, food manufacturers across the industry are turning to stevia but it is the market for snacks and non-alcoholic drinks that is leading the way.Mintel data shows that snacks made up 38.5% of new stevia-sweetened...
The Topic:Lowering sodium content in bread brings with it significant technological challenges for the industry as sodium plays a major role in dough formation, fermentation rate, flavour and eating properties of bread.Several strategies have been tried...
The Topic:Bread, baked goods and breakfast cereals are increasingly stepping into the functional food arena, with consumers increasing leaning towards more nutritious products even in the staple food categories.Indeed, bakery and cereals account for almost...
The food industry has become increasingly focused on developing different 'what if' scenarios when reformulating or developing new food and drink products to predict the levels of microbial growth using methods such as challenge testing. We...
Active Packaging is an exciting area of development for the extension of shelf life and involves the use of materials which can actively reduce the levels of oxygen or even reduce the microbial count within the pack. We ask what are the factors affecting...
High pressure processing (HPP) is one of the most exciting new technologies, opening up considerable opportunities at a time when the food industry is focused on meeting growing consumer demand for minimally processed foods. But while there is great interest...
The Controlling Shelf Life Virtual Conference 2011 will bring together leading packaging and processing industry voices to discuss cutting edge technology, market trends and brand owner requirements.
David Mela from Unilever and Devin Domond from the FTC explain how to build the science to get a claim, whether it's from FDA or EFSA. This webinar is part of the WeightManagement2010 virtual conference and expo. Free registration starts here
