Now in its 4th year, following the success of our online series early in 2021, we are excited to announce that the 2022 summit will return as a face-to-face event in San Diego on February 14, 15 & 16, 2022.
The NutraIngredients-USA Awards are back for the 5th year running and there are 17 categories to enter, which cover more diverse topics than ever before, giving every opportunity to participate.
The dairy industry is ideally positioned, due to the versatility and range of products, to work with producers of novel ingredients to deliver real innovation. We look at what companies can do to incorporate new ingredients and combinations of ingredients...
In this editorial webinar, we look at plant-based dairy alternatives to see what’s new, what’s making the end products better, and what’s appealing to the end consumer.
Due to the ongoing travel restrictions and social distancing due to COVID. The 2021 IPA World Congress + Probiota Americas will no longer take place as a physical event in Washington and will be replaced with an online digital summit on June 15th,...
In this interactive broadcast event featuring video presentations and a live panel debate, we will be focusing on the topic of probiotics for infant health. With parents always wanting the best thing for their children, it is no surprise that consumer...
Many dairy companies and cooperatives have turned to R&D to improve profits, going beyond milk, yogurt and cheese, looking to create functional ingredients that can be added to a wide range of products.
Today’s consumers don’t just want a great-tasting product, and a short, simple ingredient list. They also now care about where their food comes from, how ethical the company is, what their food is packaged in, and how products affect the planet in terms...
Is the ‘Greek yogurt revolution’ over? What was considered one of the biggest trends in dairy might have been overtaken by yogurt drinks, which, according to Mintel, between 2011 and 2016, grew 62% to reach $893m in sales.
In 2016, according to Mintel data, 30% of dairy product launches were new products, compared to 32% which were range extensions, 30% involved new packaging, 8% were relaunches and 1% was new formulation.
