Food Technology, Neuroscience & 3rd Generation Stevia Extracts

Posted on:April 3, 2019

Click to Enlarge IN HIS PRESENTATION “3rd Generation Stevia Extracts: Neuroscience, Ingredient Technologies and Food Applications,” Alex Woo, Ph.D., CEO & Founder, W2O Food Innovation, emphasized that “improved steviol glycosides technologies beget better sweetener strategies.” In speaking about the chemistry … Continue reading


Innovative Challenger Brands Panel

Posted on:February 4, 2019

THE FOOD AND BEVERAGE INDUSTRIES today enjoy a historical confluence of rapidly shifting consumer trends and low barriers to entrepreneurship, generating a flood of innovation. To explore the motivations as well as technical and business challenges of entry-level food and … Continue reading


Cellular Technology Opens the Pathway for Clean Meat Alternatives

Posted on:

Future Meat Technologies’ first cultured chicken kebab on grilled eggplant and tahini sauce at Jerusalem’s Machneyuda restaurant. FOOD COMPANIES are now looking beyond traditional meat alternatives into the futuristic realm of cellular technology, and for good reason. Some consumers desire … Continue reading


Diverse Drivers of Protein Demand Pose Marketing Challenges

Posted on:January 30, 2019

Click to Enlarge ACROSS THE GLOBE, but especially in America, the drive to add more animal and plant protein to human diets continues unabated, even as consumers remain somewhat vague as to their reasons why. In his presentation titled “Consumer … Continue reading


Plant Protein Drives Ingredient Innovation

Posted on:December 18, 2018

TRENDS DRIVING CONSUMER demand for plant proteins include health and wellbeing; the desire for plant-based and clean label products; and concerns related to food security and sustain- ability. The number of opportunities to use plant-based proteins will grow, as the … Continue reading


Page 1 of 41234

Recent Posts

Recent Comments

Archives

Recent Tags

Copyright© Global Food Forums®, Inc 2018 / all rights reserved