Fi Asia is returning to Jakarta from the 3rd–5th October to host the largest gathering of food ingredient suppliers in the ASEAN market, welcoming over 17,000 visitors and 750 exhibitors from all over the world.
The 8th Vitafoods Asia will take place on 11-12 September 2018, at the Sands Expo & Convention Centre at Marina Bay Sands in Singapore, enabling attendees to source high quality ingredients, products and services within the nutraceutical sector. Plus,...
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.
It is a trade fair for the entire range of suppliers to the sweets and snacks industry. This covers everything from special ingredients required for sweets & snacks production to packaging and packaging technology as well as process technology
CHOCOVISION is a biennial international conference for senior business leaders and key stakeholders in the cocoa, chocolate and confectionery industry to discuss strategic topics of common interest.
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.
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...
