Features A - Z
View Features alphabetically- All sweetness and light: introducing Stevia
- A global perspective: The science behind food industry trends
- A healthy appetite: how new EU rules have changed the functional food claims landscape
- A clean approach: breakthrough trends
- A bright future: consumer confidence in colour ingredients
- A level playing field – the risks and rewards of salt
- Artificial intelligence - clean-label product formulation
- A healthy decision – the EFSA talks Lactulose
- All the best elements - Health ingredients (Hi) Europe & Natural ingredients (Ni)
- A golden age –food sustainability in the chain
- A nutritional powerhouse – is hempseed the next ‘superfood’?
- All eyes on coconut
- A HOLL lot to say
- An information diet
- A bitter future for sugar
- A salt weapon
- A hoppy larder: the antioxidant and antibacterial hop
- All the fun of the fair
- A recipe for growth
- A succesful formula
- A matter of fat
- A spoonful of vitamin K
- A tastier alternative
- An ocean of health-boosting supplements
- A powerful response to the pandemic
- Algal advantage
- A flexible approach
- A gut feeling
- A sour taste
- A cultured palette
- A regulatory olive branch
- Being charitable: the rise of corporate cause marketing
- Brazil: a cornerstone of the ingredients supply chain
- Behind the confectionery – ethical and sustainable chocolate
- Bet the farm – the question of cocoa sustainability
- Break the Grasse ceiling - the Women in Flavor and Fragrance Commerce
- Brave new world in nutrition – Vitafoods Europe 2017
- Blooming health
- Benefits of low-calorie sweeteners
- Breaking legal tangle of industrial hemp
- Bugs for better well-being
- Bacterial boost: probiotics
- Bio-gen Extracts - Innovations for Advanced Nutrition
- Beyond the gym
- Bring on the revolution
- Back to bare bones
- Break in the chain
- Bring home the culture bacon
- Consumer insight from Canadean Consumer
- Control satiety with alginates
- Chocolate market insight
- Chocolate heaven: Mars labs
- Centre of development – the cutting edge of ingredient R&D
- Claim check: the truth about antioxidants
- Change tastes sweet – clean labels in the confectionery segment
- Clean and simple – back-to-basics product development
- CBD: the wonder compound?
- Challenging perceptions: the rise of CBD
- Clean and natural – the rise of healthy living
- Future perfect – identifying market needs
- Fruits and berries - the relationship of the supply chain and health benefits
- Foreign policy: importation and contamination
- Function by the rules – regulating functional foods
- Fi Europe 2017 show
- Food and memory
- Focusing on the future
- Food for thought
- From city to flavoursome city: food flavours across Europe
- From the underground to the open market
- For the many, not the few
- Food for thought
- Flower of sustainability
- From farm to fork
- Full of beans
- Food for thought
- Global food and beverage manufacturing outlook
- Grapefruit: a nutritional treasure among citrus fruits
- Go on, it’s good for you: Unilever introduces seductive nutrition
- Greening the food chain
- Get smart on supplements
- Grain of truth - sodium levels in processed foods and brand variations
- Grape leap forward
- Get the inside scoop
- Growing concern over additives in food
- Guiding light: Food Supplements Europe
- Get the scoop: vegan ice creams
- Get the balance right
- Granular guidance
- Give brain function a boost
- Global movement for mental health
- Global efforts
- Green priorities
- Health foods and supplements in good shape for 2010
- Health status: waiting for EFSA
- Healthy foods – super berries
- Healthy trends: a surge in natural ingredients
- Hands-free cooking – 3D food printers
- Health savvy consumers shape the market
- Holding back the years
- Hemp is happening
- Health and the shelf
- Health benefits of coconut oil: Myths and realities
- Health benefits of Omega-3, scientists need to keep investigating
- Healthy lifestyle drives organic ingredients growth
- Healthy living, healthy business
- Healthy DHA from Algae
- Hit the strip
- Health, wealth and cannabis
- Healthy body, healthy mind
- Hearts of granite
- How sweet are sweeteners?
- Hope on the horizon
- Hitting the sweet spot
- India’s sports and energy drinks market
- Introduction of olives as healthy food
- Ingredients for healthy aging
- Inside an innovation lab: developments at Premier Foods
- Ingredients put to the test
- Ingredients Insight Awards 2013
- In or out: the great divide – outsourcing product development
- Incorporating probiotics in consumer diet
- Italian red grapes to improve cognitive power of brain
- Inside the power plant
- If the caps fit
- In the swim of things
- In small doses
- Is potassium worth its salt?
- Keep it sweet – the rise of low-calorie sweeteners
- Know your cocoa: special interview
- Keep it kosher – certifying a unique food category
- Keep our coffee green - UTZ Certified
- Keep it simple
- Keep it clean
- KD Pharma strengthens its technology platform by acquiring UK manufacturing site
- Kick-start health with carotenoids
- Make ends meat – examining WHO safety guidelines
- Make the effort to meet health targets - the World Health Organization (WHO)
- Multispecies probiotic supplement relieves seasonal allergic Rhinitis symptoms
- More to offer: benefits of astaxanthin
- Mother’s milk
- Market wipe
- Microorganisms with benefits
- More than a gut feeling
- Meat alternatives: A growing market
- Natural selection: clean-label and natural ingredients
- Nutrient necessity – clarifying nutritional content
- New-generation probiotics - Lactobacillus fermentum ME-3
- Natural weight management – Moro orange extract
- Naturally sourced Astaxanthin: An antioxidant powerhouse
- New strategic partnership between Nektium and Phytonet
- Not so sweet
- No need to get lipid over fatty acids
- Omega-3s and sustainability: the truth behind the headlines
- Oiling the wheels of Allanblackia - Denzil Phillips
- Oil: the right moves - spotlight on trans fats as US FDA looks to phase out PHOs
- On the whey up – the evolution of a precious resource
- On the radar - market trends for whey proteins, dairy substitutes and trans fats
- Oil change – the importance of Omega-3
- On the pulse
- On the tip of your tongue
- On the whey up
- Oiling the wheels
- Outside the box
- On-trend nutrition
- On the bottle
- Optimising ingredient manufacturing through data modeling
- Pass the salt – the effects of slashing salt intake
- Pinch hitters: the recipe for salt reduction
- Prevention beats cure – safe ingredients sourcing and manufacturing
- Partnership mindset – toward sustainable supply chains
- Push the boundaries – the encapsulation process
- Protein takes centre stage
- Put the safety of nuts first: dried fruits and well-being
- People behind the flavours
- Pollute the papers
- Probiotics for the body and mind
- Pasteurisation without heat
- Probiotics: A key tool for health?
- Putting flavour first
- Prebiotics versus probiotics
- Recession-proof vitamins
- Record breakers
- Ready to milk the markets
- Ripe for a rethink – cheese as a superfood
- Recipe for success – Food Ingredients Europe
- Regulatory hurdles in EU for exploiting health benefits of cannabidiol products
- Room for improvement: functional foods
- Red dawn
- Rich in potential
- Reinvent the zeal
- Rollout the red pill
- Reduce, reuse...
- Sunny D: manufacturing the sunshine vitamin
- Super seeds for heart and performance
- Salt insight: Public Health Responsibility Deal
- Shared values: the cornerstones of Symrise’s success
- Sustainability and ingredients
- Sustainable sustenance: benefits for all
- Spicy business
- Shine a light – the impact of EU regulations
- Sweet talk – low-calorie sugar alternatives
- Spice World: the answer to the salt epidemic?
- Sweet nothings: the drive for low-cal sweeteners
- State of the union
- Sugar-free sweetness - Canadean Consumer’s 2015 Q2 global survey
- Sweetening: the deal
- Shared values
- Sorting fact from fiction
- Sink or swim
- Science and strategy intersect
- SupplySide West: where science and strategy intersect
- Seed It and reap
- Successful research collaboration between Nektium and the University of Las Palmas de Gran Canaria
- Snack in action: growth of cheese
- Spilling onto the shelves
- Set the standard
- Sense of the world
- Standard bearers
- Shaping the future of probiotics and prebiotics
- Supplements for brain health
- Swim against the tide
- Sodium taxes: Worth their salt, or salt in the wound?
- Sweet success
- Shaking up the salt supply chain
- Sugar tax gone flat?
- The importance of vitamin C in our diet
- Tomato – The wonder berry
- Trends: Leveraging the benefits of seafood?
- The many complexities of cocoa: thoughts from Cargill
- Top innovations in ingredients 2013-14
- The answer to obesity is functional
- The secret ingredient
- The stevia way
- The clean-label round table
- The milky way – Food for Health Ireland
- The perfect blend of flavour safety standards – Jos Stelder
- The fortune of global flavour – McCormick Foods
- The journey of discovery – new ingredients
- Taste of the future – special report
- The diet plan: WHO's action plan
- Trim the fat – removing partially hydrogenated oils
- The bitter sweet – the ‘free sugars’ debate
- Turn against the grain – cutting our saline habit
- The fat of the land – research into the dietary intake of fats
- The cannabidiol challenge - the non-psychoactive cannabis component
- Time travel with taste
- The buzz around bee decline
- Transforming a sector
- The rise of exercise
- The good brother: hemp-based foods
- Trust the facts, not the headlines: low-calorie sweeteners
- The importance of transparency
- Trend spotting
- Trim the fat
- Time to reflect
- The sweet truth
- Those who saw the best in the west
- Turn up the pressure
- The voice of flavour
- The path to sustainability
- Taste with less waste
- Turn the tide on ageing
- Top-down health
- Trust in regulation
- The ingredients of success
- The medical benefits of vitamin K2
- The desired effect
- The war on salt
- Take it to heart
- The rich potential of omega-3s
- The taste of time
- Trans fats: Reform or re-educate?
- There’s something in the soil
- The beef with fake meats
