Why the EU continues to set the standard for premium confectionery
Paid for by European Union
Amidst an array of challenges, the EU continues to demonstrate why it remains one of the world’s leading centres of confectionery innovation.
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Postbiotics: Turning science into consumer value through branding
Paid for by Morinaga Milk Industry Co., Ltd.
Postbiotics are gaining momentum. How can ingredient branding support the accessibility of postbiotics in F&B applications?
Why texture is the real test for plant-based and hybrid dairy
Paid for by Avebe
Plant-based and hybrid yoghurts often struggle with creaminess, spoonability and stability. How can R&D teams build better dairy-like textures with a cleaner label approach?
Chocolate milk solutions: Tackling stability challenges
Paid for by Musim Mas Group
As chocolate milk remains one of the most popular flavoured dairy beverages, how can manufacturers tackle formulation challenges?
Dairy alternatives have a taste problem – flavor science is closing the gap
Paid for by T. Hasegawa USA
Taste remains the biggest barrier to adopting dairy alternatives. Here’s how flavor science is solving it.
A decade of innovation to monitor agricultural supply chains from space
Paid for by Airbus Defence and Space
How can satellite technologies provide companies with visibility over deforestation risks in sourcing regions?
How ancient grains are answering Europe’s call for authentic, conscious baking
Paid for by CSM Ingredients Group (CSM Ingredients & HIFOOD)
Ancient grains offer the baked goods industry an authentic and consumer-aligned taste experience. How can bakery manufacturers scale this opportunity reliably and profitably?
Going beyond endurance with sports nutrition formulations that begin in the gut
Paid for by Probi Asia Pacific
For sports and active nutrition brands looking to incorporate functional ingredients into food and beverage applications, probiotics are often overlooked, despite their capabilities to foster beneficial gains.
Inside Singapore Food R&D Programme: The science powering food security
In paid partnership with Agency for Science, Technology and Research (A*STAR)
Singapore’s heavy reliance on imports makes it vulnerable to disruptions that threaten food security. How can Singapore Food R&D Programme protect and promote local supply?
Rethinking freshness: How enzyme and plant-based technologies are redefining shelf life in modern baking
Paid for by CSM Ingredients Group (CSM Ingredients & HIFOOD)
As freshness becomes a key competitive lever in modern baking, leveraging enzyme technologies and ingredient-tech systems can help to deliver more controlled, consistent and optimised shelf-life performance.
Out of the blue: What the FDA delay means for spirulina extract
Paid for by EXBERRY® by GNT
As demand for natural colors grows, scrutiny around safety and labeling is intensifying. Recent FDA action on spirulina extract shows why understanding color regulations matters for brands.
Pleasure with purpose: How enjoyment and functional nutrition are redefining the future of food
Paid for by Glanbia
Consumers are more health-focused than ever, but refuse to sacrifice sensory enjoyment. How is ‘pleasure with purpose’ redefining the future of food?
Spotlight On: How to formulate healthier products that taste as good as consumers expect
In paid partnership with Tate & Lyle
Discover how sensory science, consumer insights, behavioural science and technical mouthfeel expertise can create healthier products that taste exceptional.
PFAS in the food chain: Exposure pathways, policy shifts, and testing readiness
Paid for by Agilent Technologies
Food is a major PFAS exposure route. Here’s how it gets onto our plates, what regulators are doing and how robust testing helps brands protect consumers and market access.
Sweet proteins: The future of clean-label sugar reduction
Paid for by MycoTechnology, Inc.
How are new innovations in the sweet ingredients space challenging the assumption that taste needs to be compromised when formulating clean-label, better-for-you food and beverages?
Spotlight On: The unlock to making tasty foods healthier
In paid partnership with Tate & Lyle
Consumers want healthier foods but they don’t want to compromise on taste. Discover how to ensure taste triumphs when reformulating products.
Evolution of heat preferences: Leading Asia’s spicy food revolution
Paid for by Kalsec®
Asian consumers are increasingly seeking bold, authentic flavours – sparking a rise in ‘swicy’ food trends. How can manufactures deliver heat profiles that make an impact?
Inside Wales’s innovative ecosystem: Government, industry and academic support shapes F&B growth
In paid partnership with Welsh Government
Backed by cutting-edge research, a unique support network and bold national vision, Wales is redefining the future of the F&B industry.
Mouthfeel matters: Consumer trends for 2026
Paid for by Tate & Lyle
Meeting consumer demand can be challenging as expectations shift. What are the key trends driving F&B purchases in 2026?
Spotlight On: Master mouthfeel with consumer insights and scientific expertise
In paid partnership with Tate & Lyle
Succeeding in reformulation means mastering mouthfeel. Deliver on the taste consumers expect when reformulating for more affordable, cleaner and healthier versions.
Cognitive health trends in functional food and beverage
Paid for by Ethical Naturals Inc. (ENI)
As healthy aging goals evolve, the importance of remaining active is paramount. How can clinically-validated L- theanine ingredient support whole-body wellness and longevity?
For U.S. dairy, nourishment and sustainability are one story
Paid for by Innovation Center for U.S. Dairy
With a responsibility to nourish both people and the planet, the U.S. dairy industry is integrating sustainability goals with nutrition security efforts.
Scientific experts dispel misinformation surrounding ashwagandha
Paid for by Kerry Health and Nutrition Institute
Scientific experts dispel the misinformation and myths surrounding ancient botanicals – what is the truth behind ashwagandha?
Clean label reformulation: Protecting taste, texture and trust
Paid for by Tate & Lyle
As demand for clean label rises, how can brands reformulate F&B applications without jeopardising texture, taste and mouthfeel?
Crafting snacks that deliver digestive health and sustained energy with soluble fibre
In paid partnership with Roquette
As Asian consumers seek healthier, functional foods, how can soluble fibre help shape snacks that deliver taste, texture and digestive wellness?
Memory critical care: The next frontier in cognitive health
Paid for by Morinaga Milk Industry Co., Ltd.
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?
Spotlight On: Winning in reformulation starts with mouthfeel
In paid partnership with Tate & Lyle
Mastering mouthfeel is a complex but essential part of formulation. Find out in our Spotlight On Broadcast how formulators can get it right.
The taste of trust: How ingredient transparency is shaping the future of F&B
Paid for by Novonesis (Biosolutions)
Taste is king, but simplifying ingredients lists without damaging flavour is a challenge. Enter biosolutions…
Innovate with heritage: The science of unforgettable chicken experiences
Paid for by Givaudan
In convenience foods, high temperature processes like frying and extrusion can disrupt flavours. How can producers covey familiarity and integrity in chicken taste experiences?
Locust bean gum: A clean-label solution shaping the future of food innovation
Paid for by EFECAN Ingredients
How can locust bean gum play a central role in the next generation of plant-based, clean-label F&B products?
A postbiotic innovation for supporting positive mood in everyday life
Paid for by Morinaga Milk Industry Co., Ltd.
‘Feel-good foods’ have shifted from a niche to a mainstream category. How can postbiotics provide support for mood and mental clarity?
Mouthfeel matters: Speaking the same sensory language to transform F&B formulation
Paid for by Tate & Lyle
Language surrounding mouthfeel is one of the biggest barriers in mouthfeel science. How can brands overcome this language gap to create the products consumers desire?
Global food tech innovation is a team sport: How to assemble a winning lineup
Paid for by Business Location Switzerland
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.
Meeting nutrition needs with innovative dairy proteins applications
In paid partnership with US Dairy Export Council
Dairy proteins offer broad nutritional and functional benefits, creating opportunities for innovative, protein-rich foods to meet Southeast Asia’s growing health demand.
Ensuring quality of later life through protein and fibre supplementation
In paid partnership with Roquette
Protein and fibre are essential to support mobility, gut health, and metabolic health. Discover how supplementation empowers healthy, independent ageing in Asia and beyond.
Break free from the cold chain: Dairy solutions for Southeast Asian market
Paid for by Novonesis
Expanding dairy presence across Southeast Asia can be challenging due to short shelf-life and cold chain distribution. Is refrigeration-free yogurt the solution?
Strengthening collaboration across crop value chains in APAC – where do opportunities lie?
In paid partnership with Rethink Events Ltd
Overcoming challenges in rice, palm oil, fresh produce and specialty crop production is key to improving food security in APAC . How can regional collaboration build security across key crop supply chains?
Sweet Trends Report 2025: Naturalness, the link between consumers’ purchase criteria
Paid for by Südzucker AG
Trends in F&B change. Discover which trends are emerging in the Südzucker Sweet Trends Report 2025 to stay one step ahead.
The role of probiotics in metabolic health and weight management
In paid partnership with Morinaga Milk Industry Co., Ltd.
Studies shows regular intake of B. breve B-3 and B. longum BB536 bacteria can promote overall health by regulating the gut environment. Amid rising obesity rates, what could this mean for metabolic health?
Sizzling science: How flavor technology can save the plant-based protein category
Paid for by T. Hasegawa USA
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?
Team Up for Growing Tomorrow: Sustainable innovation in food and beverage
In paid partnership with Südzucker AG
Today’s consumers demand better taste, smarter innovation and experiences that reflect their values. How can collaboration fuel faster, more effective solutions ranging from great sensory experience to more sustainability?
Mouthfeel matters: A tasty quest for cleaner labels
Paid for by Tate & Lyle
Achieving desired mouthfeel, while meeting demand for cleaner labels, is a challenge. How can brands reformulate whilst delivering the full sensory experience that the consumers demand?
Innovating for a healthier and more resilient food system
In paid partnership with Rethink Events Ltd
Amid the ongoing challenges which threaten food security, how can a healthier, more resilient food system be achieved?
Rooted in nature: How APAC is rewriting the rules with fruit and vegetables
Paid for by SVZ International B.V.
How are premium fruit and vegetable ingredients driving bold, healthy and culturally inspired food and drink innovation across the dynamic APAC region?
Food tech in the EU: Future-proofing fruit and vegetable production
Paid for by European Union
From disease-resistant tomatoes to robots that spot pests – how is the EU’s fruit and vegetable sector harnessing cutting-edge food tech to secure its future?
Texture: The key to crafting excellence in food and drink
In paid partnership with Ingredion
The perfect texture is key for achieving superior eating experiences and brand loyalty. But it’s a multifaceted challenge.
Microbial innovation into market reality – lessons from scale-up projects with CDMOs
In paid partnership with ScaleUp Bio
ScaleUp Bio outlines the challenges facing innovators in scaling microbial fermentation and how CDMOs can help move from lab-scale to market-ready production.
From data to dairy: How AI is accelerating product innovation
In paid 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.
Navigating the frameworks essential to introduce successful health claims
In paid partnership with Fonterra Research and Development Centre (FRDC)
Consumer demand for functional benefits in food products is growing but introducing health claims can be challenging. How can a combination of clinical research and regulatory strategy support manufacturers with this process?