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| | | News & Analysis for the Beverage Industry | 10-Jun-2024 |
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| SPONSORED MESSAGE | | | | Feel the power of choice | | Beverages finally have everything needed for complete sweetness control. Formulators are finding their sugar workaround to create low-sugar and no-sugar applications on their own terms with single ingredients, blends & custom blends... click here |
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| | | | | | | | | | | | | | | | | | | Introducing 'mezquila': Tequila & mezcal blend pushes forward agave innovation | | Santo Mezquila â a first-of-its-kind tequila and mezcal blend â is launching across the US, Canada and Japan. Founders Sammy Hagar (a Rock and Roll Hall of Famer) and Guy Fieri (an internationally renowned chef) believe the blend ties in perfectly with consumers' obsessions with cocktails, agave spirits and intriguing hybrid food and drink trends.... Read more |
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| | | | View all news headlines for: Mar Apr May |
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| UPCOMING EDITORIAL WEBINARS | | Decarbonising Supply Chains at the Source | | Food majors are under increasing pressure to stamp out irresponsible practices from ingredient supply chains. But voluntary measures have only got the sector so far, and policymakers are stepping in. While Europe races to comply with incoming regulations, rising global temperatures are plaguing production of... |
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| | Eco-friendly Production from Farm to Fork | | Ensuring sustainable nutrition from farm to fork requires significant change. In a bid to champion resource efficiency, the agricultural sector is rethinking farming practices for the 21st century. And itâs not just agtech promising to deliver; food waste and upcycling are also on food makersâ... |
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| | New Tech and Novel Ingredients for a Sustainable Future | | Technological innovations, including those tackling packaging waste, promise to move the needle on carbon emissions. So do novel ingredients too, which have the power to significantly improve the sustainability of everyday products. But not all innovations are on the market, and tight investor budgets could... |
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| ON-DEMAND WEBINARS | | Free-From | | The free-from category is changing shape as more and more people follow restricted diets. These days consumers are not only turning away from common allergens gluten and shellfish, but also other widely used ingredients from soy to nuts and dairy. As an increasing number of... |
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| | Food for Kids | | Europe continues to struggle with high levels of childhood obesity. But as understanding around the importance of early years nutrition grows, so too does the opportunity for manufacturers to meet demands for health and functionality. How can industry best support carers and babies in the... |
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| | Personalised Nutrition: Tapping into data for healthier diets | | Developments in personalised nutrition â whereby individualised dietary advice is offered based on genetic, environmental and lifestyle factors â continue apace. The market is forecast to grow to over $16bn by 2027. From measuring blood-sugar responses to microbiome diversity, how is this novel sector expected... |
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| | Food as Medicine | | Todayâs consumers are not turning to food and drink for energy alone. A more nuanced understanding of the relationship between diet and health is coming to shape consumer attitudes to food. So which ingredients offer greatest potential in health and wellness? We ask how the... |
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| | Plant-based under the Microscope | | The plant-based market has boomed in the last decade, with projections it will double in value by 2030. But a recent dramatic slowdown suggests the category is not hitting the mark with shoppers. With health a major driver behind decisions to reduce meat and dairy... |
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| | Reformulation & fortification: Changing trends in healthier foods | | âUnhealthyâ foods are in the spotlight, with shoppers wanting better-for-you alternatives. With these same consumers unwilling to compromise on taste, food manufacturers have a challenge on their hands: how can âbaddiesâ best be removed, and beneficial ingredients added, with positive nutrition in mind? |
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