June edition 2023
Crafting Authentic Soups & Sauces
Choose a topic to jump to it:
- Highlighting Global Sauce Flavors, Regional Dip & Spread Trends, Emerging Fiber Ingredients, Chocolate Sensory Development
- Food Preservation Innovation, Lupins in Baked Goods, Mimicking Meat, Industry Resilience amid the Sunflower Oil Shortage
- The Red Book Supplier Guide, Adaptogens, Mycotoxins in the Food Supply
- View from the Top: Beneo, Dominique Speleers, Member of the Executive Board
June 2025
Conveying Comfort & Convenience
June 2025
Choose a topic to jump to it:
April/May 2025
Meal Times Diversify
April/May 2025
Choose a topic to jump to it:
- Top 5 Trends in Ready Meals, Elevating Texture, Vanilla’s Future, Ready Meal Circularity, Meal Replacements
March 2025
Drinking to Wellness
March 2025
Choose a topic to jump to it:
- Circularity in Drinks Packaging, Beverage Highlights, “Neo-Hedonism” in Future Food, Nutrient Labeling Systems, Protein from the Extruder
- Beverages Redefined, Live Microbes, Seaweed Hydrocolloids, Mental Performance Drinks, Synbiotics & On-the-Go Nutrition
January/February 2025
Crafting Creative Confectionery
January/February 2025
Choose a topic to jump to it:
- Top 5 Confectionery Trends, Vertical Farming & Cacao, “Reverse” Preservatives, Protein Enrichment
- Dairy’s Approach to Innovation, Vanilla’s Paradox, EU Smoke Ban Spurs Flavor Innovation, Global NPD
- Creative Confectionery, Milk for a New Era, Fertility Supplements, Sweet Appeal Drives NPD
- Candied Treats, Responsible NPD, Plant-Based Gastronomy
- View from the Top: Olivier Roques, CEO & Executive Board Member, Beneo
