• Campbell Soup Co. and McCormick & Co. are partnering on another new Goldfish flavor: Old Bay Seasoned Goldfish crac… https://t.co/gMFcK5ufeD
  • This spring, Dewey’s Bakery introduces its thin Peanut Butter Cookies in the US. This is the sixth variety to join… https://t.co/9QPUDYeOTy
  • THAIFEX – Anuga Asia 2022 preparation is in full swing as Asia’s leading food trade fair gears up to host local and… https://t.co/ogbRJVIFUj
  • Conagra Brands, Inc., one of North America’s leading branded food companies, announced the appointment of Lucy Brad… https://t.co/3H8D1lt4NK
  • Arla Foods Ingredients is demonstrating how its whey permeate Variolac® can help manufacturers adapt to Brazil’s ne… https://t.co/s9zDQvpNYm
  • On May 9, Kerry opened a taste manufacturing facility in South Africa. The USD40m facility is located in KwaZulu-Na… https://t.co/bqx4IzoXV3
  • Inspired by increased consumer demand for healthier food and beverages, Ingredion showcased two recipe prototypes a… https://t.co/c9OHM2FZja
  • The industrial bakery and pastry industry in Spain has recovered part of the frozen dough production lost during 20… https://t.co/XFY1FHLZCR
  • Changing eating habits and consumer demands will present opportunities for bakery manufacturers within the snack fo… https://t.co/m9fKBlF0A1
  • “We’ve carefully developed our latest recipes so that we can provide retailers with HFSS compliant options of shopp… https://t.co/neDwdg3SBU
  • Gordon Lauder, MD of Central Foods: "Our range of Menuserve meringue roulades is very popular with our food service… https://t.co/dCCJT8gLFm
  • Key manufacturers of margarine are targeting rising market trends such as vegan, kosher, organic, etc., and are off… https://t.co/TWp2KX09Gy
  • GNT Europa’s Managing Director, Petra Thiele, said: “EXBERRY® Organics can be used to create spectacularly vibrant… https://t.co/m0aFsH7dss
  • Randall Wilkinson, Chairman and former CEO of Wilkinson Baking: “Paul Rhynard brings tremendous experience crafting… https://t.co/fpcykloVBl
  • Due to a shortage of sunflower oil as a result of the Russia-Ukraine conflict, a lot of companies were returning to… https://t.co/02JqmlIiWW
  • Regal Rexnord will also feature a new series of Active Drive Spiral Cage Belts. These belts are designed to be acti… https://t.co/LeMENpuHhO
  • Christoph Boettger, Member of the Executive Board at BENEO: “We strongly believe in plant-based ingredients and the… https://t.co/NaZRwVDIXF
  • “Almond flour, for example, benefits from a ‘clean’ taste, acting as a blank canvas for other flavors to shine and… https://t.co/iDE72Zg6YT
  • Leticia Gonçalves, ADM: "Our sales in this space have been growing at rates much faster than the industry’s, and ou… https://t.co/DojTJGkV9a
  • After the geothermal energy already installed on the company premises was no longer approved at the site due to new… https://t.co/GqBXZRzTyQ

Top Experts Speak at Fi Conference and Future of Nutrition Summit 

The Future of Nutrition Summit will offer the opportunity to network, engage in debate and be inspired by pioneers from within and beyond the F&B industry on December 2.

Starting a day prior to Food Ingredient (Fi) Europe which takes place December 3-4, the Fi Conference agenda provides a top-class program exploring cutting-edge innovations and the most current industry solutions.

More than 300 thought leaders and experts from industry, market research and academia will share their knowledge and discuss current topics at the Fi Conferences.

The Future of Nutrition Summit will take place at the Novotel Roissy, the day before the show opens, and is aimed at decision-makers from R&D, marketing, brand management, retail, and public healthcare. The main focus will be on developments that will shape the industry during the next five years and beyond. 

After “Open Innovation: Reshaping the Food Systems of Tomorrow,” the afternoon will offer attendees the choice between a stream on sustainable food systems and one providing insights into new food technologies. The speakers will include: 

  • Albert Meige, CEO of the open innovation platform Presans: “Get ready to sail the winds of disruption” 
  • Prof. Dr. Alexandre Mathys, sustainable food processing, ETH Zurich: “In search of a circular economy: novel protein sources to tackle food system challenges” 
  • Udi Lazimy, global sourcing and sustainability director, JUST: “Food innovation begins with breakfast”

Fi Conference

The Fi Conference takes place during the first two days of the show and is dedicated to tackling current challenges and identifying immediate opportunities for the F&B industry. In the Discovery Theatre on the exhibition floor, keynote presentations, lectures, and discussions on clean label, plant-based ingredients, healthy and functional ingredients, as well as reduction and reformulation, are on the agenda. At the same time, four masterclasses will concentrate on dairy, beverages, bread & bakery, and confectionery & snacks.

Speakers include: 

  • Dr. Emilia Nordlund, Research Leader VTT: Hybrid ingredients with high functionality for plant-based foods 
  • Eran Blachinsky, CEO, Better Juice, Naturally reducing sugar from 100% fruit juices 
  • Christian Kalk, Founder of Life Science-Based Innovations: Is it safe? Regulatory clearance of innovative foods and ingredients

Julien Bonvallet, Fi Global Brand Director, comments: “Visitors have high expectations of a tradeshow and would like to use their limited time on-site as efficiently as possible — to meet customers and partners, but also to educate and update themselves. That’s why we are delivering a top-tier program with highly renowned experts. Increasing numbers of participants from year to year prove that we are on the right track.” 

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