News & Analysis on Food & Beverage Development & Technology
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As consumer awareness around cognitive health increases, new solutions arise to blend safety, performance and commercial viability. How can probiotics redefine the future of functional foods?
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How can locust bean gum play a central role in the next generation of plant-based, clean-label F&B products?
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Global food tech innovation is a team sport. Swiss insights share how to build a winning lineup to tackle food-system challenges and scale sustainable solutions.
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The $1.25 billion plant-based proteins category is struggling, and it’s largely due to taste. How can flavor science help develop satisfying and authentic tasting options?
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The perfect texture is key for achieving superior eating experiences and brand loyalty. But it’s a multifaceted challenge.
Paid for and in partnership with Fonterra Research and Development Centre (FRDC)
Embracing AI and digital tools to transform dairy R&D is becoming key to accelerating innovation, unlocking insights, and reshaping how new products are processed and developed.
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With the US facing a severe bird flu outbreak, egg alternatives are no longer a niche option. How is biotechnology driving solutions with cost and function at the fore?
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The disconnect between traditional diet products and what GLP-1 users need requires fresh industry thinking. Uncover groundbreaking new market opportunities during this Spotlight On event.
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The consumer love affair with eggs shows no sign of letting up. How can manufacturers manage costs with egg ingredients without compromising product functionality and taste?
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As geopolitical and environmental factors affect supply chains, how are sustainable ingredients and proteins providing long-term support? Find out at Future Food-Tech Chicago.
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Biotechnology is helping to solve ingredient supply chain pain points to meet evolving consumer demand. John Krzywicki of Checkerspot highlights some key innovations.
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Knowing what consumers want is key for fueling innovation and formulation success. What trends can manufacturers and food producers expect moving through 2025?
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Scientific research and technological innovation are unlocking new possibilities in the functional beverage space. How can microalgae enhance nutritional profiles and promote health?
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What if addressing GHG emissions yielded an ingredient solution that improved gum acacia functionality as well as sustainability up and down the value chain?
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Industry leaders in food-tech are overcoming the most pressing challenges facing the sector. Find out how at Future Food-Tech in San Francisco.
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How a validated prebiotic is tackling gastrointestinal tolerability challenges at lower doses without compromising efficacy.
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The field of UFBs is growing. How does a ‘cell-friendly’ technology have the potential to help solve a global industry bottleneck in fermentation capacity and equipment?
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Caffeine is known to increase energy and alertness, improve mood, and cognitive performance. But how can it also be used to achieve a state of relaxation and balance?
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Butter remains a staple for both food processors and consumers, but demand for clean label options is increasing. How can manufacturers incorporate this claim into products?
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Consumers are gravitating toward better-for-you beverages that align with their personal values without compromising on taste and experience. How can formulators rise up to meet the challenge?
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Soybean production is growing, providing food processors with sustainable, dependable volumes. So, how is it becoming a ‘green flag’ for consumers reading nutrition labels?
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Innovation in the F&B industry faces challenges from regulation, changing consumer preferences, and cost concerns. How can AI help to enhance safety and profit margins?
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Bringing clean-label, cost-effective products to the table is now possible thanks to the innovation knowledge and expertise leading the way in natural ingredient technology.
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Advances in technology are providing consumers with a deep dive into their personal health and driving healthier habits and lifestyles. How can manufacturers tap the digital wave?
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AlphaWave L-Theanine, a leading clinically studied supplement ingredient for stress-relief has ideal qualities for liquid and powdered beverage use.
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Sweet heat is one of the biggest food trends right now, fueled by younger consumers seeking exciting food experiences – how are new flavor technologies perfecting the unique blend of sweet and spicy?
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A new online store for essential ingredients promises to take the headache out of supply issues. Its USP? Smaller minimum orders, without compromising on quality and efficiency - ADM explains how it works.
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Industry leaders are overcoming challenges of funding, consumer preference and scaling solutions sustainably – find out how at the Future Food-Tech Alternative Proteins summit.
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As technological advancements are changing the manufacturing industry, frontline workers now have the opportunity to make a positive difference.
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Postbiotics are emerging as a hot topic within the biotics space. How can F&B manufacturers innovate with postbiotics in functional products that promote immune health?
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A sustainable approach to food production – biostimulants are emerging as a crucial tool to support food security and the effects of climate change.
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Sustainable and alternative practices are emerging in the food and beverage industry to reduce the impact of climate change.
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Advances in science and technology are changing the way we live our lives. ADM Global Food Brands’ Brad Schwan explains how manufacturers are leveraging innovations to enhance consumer choice.
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How a high-protein ready-to-drink Oral Nutritional Supplement is tackling malnutrition in the critically ill and elderly who can struggle to consume enough nutrients.
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With growing consumer awareness around sustainability, an international trade show is uniting the food industry and exploring the wave of eco-friendly eating.
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In the dynamic landscape of beverage formulation, meeting consumer preferences for both nutrition and taste is a multifaceted challenge.
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Almond ingredients give manufacturers the opportunity to create more appealing plant-based yogurts that better mimic the sensory qualities of dairy yogurts.
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Production costs in the ice cream and frozen treats industry are challenging US manufacturers but new flavor technologies are helping cut production costs without sacrificing indulgence.
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Regenerative agriculture is not just a buzzword, it is becoming essential in the implementation of sustainable agriculture practices.
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Explore how industry leaders in food-tech are overcoming key challenges and innovating within the sector. Join Future Food-Tech in San Franscisco, March 21-22.
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As consumers seek increased value and experience from food and beverages, one of the world’s leading flavor experts highlights the biggest consumer trends this year.
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As more US states enact legislation to ban expanded polystyrene packaging, food producers are looking for more sustainable methods. Is fiber-based packaging the solution?
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The new red-3 ban is an opportunity for brands to pivot away from artificial colors. How can manufacturers leverage the benefits of plant-based, clean-label alternatives?
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As the global population expands, feeding the world is an ongoing challenge. How do fermentation nutrients support bio-agriculture?
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ADM’s sensorial experts predict four trends for food and beverages driven by consumer chatter and choices.
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Through partnerships with growers and like-minded organizations, ADM is cultivating regenerative agriculture practices across the world.
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Sustainability is at the forefront of the packaged goods industry. How can using low carbon-intensity corn reduce environmental impact without damaging product quality?
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Sauce innovation is on the rise. How can companies gain market share and achieve commercial success in new areas?
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With a global network linking 200,000 farmers and customers, ADM is driving positive impacts in how the world uses food, fuel, consumer products and more.
Paid for and in partnership with Angel Yeast – Fermentation Nutrition
Adding nitrogen sources to culture media for bacterial growth do not always have the desired effect. Tailoring nitrogen sources to specific bacteria will optimize results.