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Breaking News on Dairy Processing & Markets

Thursday 12th December 2013

Our online event, Healthy & Functional Dairy 2013, will explore the factors driving current consumer demand for products such as Greek yogurt and whey protein-enriched milk beverages, and the future development of this thriving category.

This free-to-attend one-day event offers expert insight from across the dairy industry. Webinars, moderated by journalists from DairyReporter.com and NutraIngredients.com, will examine the trends driving current demand for healthy and functional dairy, product reformulation, increasing consumer understanding of nutrition, the importance of marketing, and the future of the category.

Healthy & Functional Dairy 2013 is a forum for dairy industry stakeholders, including manufacturers, ingredient suppliers, retailers, regulators, and food researchers, to discuss the opportunities and innovations that have enabled processors to reduce their reliance on the increasingly competitive market for milk-based commodity products.

Conference programme webinars:
HFD13-KEYNOTE-DR-Global snapshot: Functional and healthy dairy

Global snapshot: Functional and healthy dairy - by William Reed Business Media

Shane Starling - NutraIngredients.com, Ewa Hudson - Euromonitor International

Think you have a handle on the global functional and healthy dairy market? Congratulations if...

HFD13-DR-Fonterra-Think dairy, to take advantage of the global protein phenomenon

Think dairy, to take advantage of the global protein phenomenon - by Fonterra

Brian Watson Watson - Fonterra, Roger Schwarzenbach Schwarzenbach - Fonterra Research & Development Centre

Protein, which has been called the ‘next super nutrient’, is expected to continue to play...

HFD13-DR-Arla Foods Ingredients-Take your products to the next level with high-protein appeal

Take your products to the next level with high-protein appeal - by Arla Foods Ingredients

Trine Fredsøe - Arla Foods Ingredients, Julian Mellentin - New Nutrition Business, Torben Jensen - Arla Foods Ingredients

Previously the domain of hardcore sports and workout enthusiasts, the appeal of dairy protein as...

HFD13-DR-Roquette-Meeting today’s COST, TEXTURE and NUTRITION challenge

Meeting today’s COST, TEXTURE and NUTRITION challenge - by Roquette

Bertrand Rodriguez - Roquette, Dior Sawaya - Roquette, Hélène Delamare - Roquette

Dairy products development is being driven by multiple innovative trends, from taste and texture improvement...

HFD13-DR-WRBM-How low can you go? Meeting taste and texture reformulation challenges head-on

How low can you go? Meeting taste and texture reformulation challenges head-on - by William Reed Business Media

Dr. Wim Engels - NIZO, Eva M. Düsterhöft - NIZO, Nathan Gray - NutraIngredients.com and FoodNavigator.com

Dairy processors around the world are working relentlessly to cut levels of sugar, fat, salt...

HFD13-DR-WRBM-Roundtable discussion: Marketing healthy & functional dairy products. What do consumers

Roundtable discussion: Marketing healthy & functional dairy products. What do consumers want? - by William Reed Business Media

Mark Astley - DairyReporter.com, Peter Wennstrom - The Healthy Marketing Team, Sarah Goldthwait - Powerful Yogurt, Shelley Smith - Fonterra

The Fonterra Everyday Nutrition Innovation Programme Manager,Shelley Smith, The Healthy Marketing Team founder and president,...

March 20th 2014

Beverage brands and fillers and dairy processors are always seeking process technology that cuts costs, shortens treatment times and preservative use, extends shelf life and improves product quality for consumers.

Beverage and Dairy Treatment 2014 explores process technologies including aseptic, ESL and hot filling to HPP, comparing the pros and cons each on a cost/benefit basis in terms of CAPEX, OPEX – including the demands of line cleaning, packaging treatment, energy use, line speed, scalability and staff training.

Independent experts will assess the performance and prospects for each technology and its all-important packaging impact against the backdrop of ‘hot’ or high-performing global beverage and liquid dairy categories.

Products benefiting from recent technologies include RTD teas, functional waters, added-value beverages with fruit pieces, ‘purer’ fruit and vegetable juices, while added-value dairy drinks are carving out a lucrative niche.

Our online event will explore these complex issues to provide you with the answers you need – that must-read message in a bottle – whether you’re a brand keen to choose the right technology, a filler planning a new line investment or a processing and packaging supplier keeping step with market trends.

Conference programme webinars:
BDT14-GEA-WB-SL-DR-March-2014-Bottling solution for Liquid dairy products

Bottling solution for Liquid dairy products - by GEA Process Engineering Inc.

Luigi Baiocchi - GEA Procomac S.p.A., Marco Bruno - GEA Procomac S.p.A., Paolo Ventrelli - GEA Procomac S.p.A., Silvia Armanetti - GEA Procomac S.p.A.

GEA Procomac has developed a new range of fillers for the dairy industry. The technology...

BDT14-Avure-WB-SL-DR-March-2014-High Pressure Processing for Beverages

High Pressure Processing for Beverages - by Avure Technologies

Errol Raghubeer - Avure, Tim Hunter - Avure

High Pressure Processing (HPP) offers tremendous safety and shelf-life extension advantages for juices and other...

26th June 2013

Consumers want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means.
And they are not alone. Regulators have not had a good stab at defining ‘natural’ either. The US Food and Drug Administration says natural means that “nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in the food”.
But what about HFCS, GMOs and a raft of other ingredients that some stakeholders believe do not belong in an ‘all-natural’ product?
In Europe, meanwhile, there is also no legal definition of ‘natural’ or ‘clean-label’, and every retailer has a different list of ‘unacceptable’ ingredients for suppliers to avoid.
To some consumers, ‘natural’ means safer, to others it means healthier, less processed, nothing artificial, or sustainable.
In this FREE FoodNavigator online event, we explore how clean label and natural trends are developing, what consumers expect, and the latest developments in natural ingredients.

Conference programme webinars:
NCL13-WRBM-Keynote1-WC-SL-DR-June-2013-The natural and clean label market opportunity

The natural and clean label market opportunity - by William Reed Business Media

Caroline Scott-Thomas - FoodNavigator-USA.com, Tom Vierhile - Datamonitor

If an ingredient starts with an x, sounds like a chemical, or isn’t in your...

NCL13-WRBM-Keynote3-WC-SL-DR-June-2013-Regulatory update: Are natural claims worth the legal headaches?

Regulatory update: Are natural claims worth the legal headaches? - by William Reed Business Media

Hank Schultz - NutraIngredients-USA.com and FoodNavigator-USA.com, Rebecca Cross - BraunHagey & Borden LLP

With a class action lawsuit filed almost weekly in California against companies using the word...

NCL13-WRBM-Keynote3-WC-SL-DR-June-2013-Panel debate: The evolution of natural and clean-label: What do consumers want?

Panel debate: The evolution of natural and clean-label: What do consumers want? - by William Reed Business Media

Aaron Edwards - Ingredion UK Limited, Catherine Adams Hutt - RdR Solutions Consulting, LLC, Chris Brockman - Mintel, Elaine Watson - FoodNavigator-USA, Mary Mulry - FoodWise

The panel debate will address the following questions: What does research tell us about what consumers...

NCL13-Ingredion-WC-SL-DR-June-2013-Growth Opportunities for Clean-Label-Positioned Foods and Beverages

Growth Opportunities for Clean-Label-Positioned Foods and Beverages - by Ingredion

Aaron Edwards - Ingredion UK Limited

Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape...

MAR 29, 2011

On Tuesday 29th March 2011 food and beverage formulators from all over the world connected with industry experts and ingredients suppliers during a 4 hour virtual conference.

Pre-&Probiotics2011 delivered the first one-day virtual event on the latest trends and strategies in Pre- & Probiotics for the food, beverage and dietary supplements industries.

Conference programme webinars:
Science: Bringing immunity science in from the cold

Science: Bringing immunity science in from the cold

Shane Starling - NutraIngredients.com, Ger Rijkers - FrieslandCampina Domo

Can a well-functioning immune system be measured? Or its enhancement? Can a specific nutrient be...

Markets, opportunities, rules and messaging

Markets, opportunities, rules and messaging

Julian Mellentin - New Nutrition, Jess Halliday - FoodNavigator

Danone and Yakult are way out in front of the rest and spending millions to...

VE-PPB11-WC-SL-DR-May-2012-Bringing digestive and immune health to everyday life

Bringing digestive and immune health to everyday life - by Lallemand Health Solutions: your probiotic solutions provider

Michael Bond - Danisco, Peggy Steele - Danisco

Today’s consumers are increasingly conscious of the impact of diet on their health and wellbeing....

VE-PPB11-WC-SL-DR-May-2012-Microbiota, probiotics and the brain gut axis: How probiotics may influen

Microbiota, probiotics and the brain gut axis: How probiotics may influence the stress response? - by Lallemand Health Solutions: your probiotic solutions provider

Isabelle Champié - Lallemand, Leonard Mallee - FrieslandCampina Domo

Through the high amount of work performed at the French National Institute of Agricultural Research...

VE-PPB11-WC-SL-DR-May-2012-The growing up of GOS

The growing up of GOS - by Domo

Leonard Maelle - FrieslandCampina Domo, Sarah Staley - FrieslandCampina Domo

The best nutrition for the newly born infant is human milk, which contains all the...

VE-PPB11-WC-SL-DR-May-2012-Formulating with prebiotic fibers to create great-tasting healthy produc

Formulating with prebiotic fibers to create great-tasting healthy products - by National Starch

Christine Pelkman - National Starch, Cristina Munteanu - Corn Products International

Consumer interest in fiber for digestive health continues to rise. In a 2010 nationwide consumer...

Science: Gutless without biomarkers

Science: Gutless without biomarkers

Stephen Daniells - NutraIngredients-USA.com and FoodNavigator-USA.com, Kristin Verbeke - Leuven University