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A healthy gut is something that is increasingly on consumers’ minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut?
Consumers are increasingly aware of their food choices and how those choices affect their health, so what will that mean for the food industry of the future?
How do we make our food systems more sustainable? It's a big question and it is a huge challenge. But we know that progress can be made.
Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?
Healthy ageing, and in particular heart health, are big concerns for consumers. So how is the food industry responding?
Health and wellbeing is big business, so what are the innovations the food and drink sector should be getting excited about?
How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?
The big difference these days is the magnitude and the complexity of the challenges facing the food industry, and the fact they all seem to be happening at the same time.
What is low-energy availability, and why should the food and drink industry care about it?
What does the future hold for sustainability in the food industry?
Food allergies affect millions of people, and when food providers get it wrong, we know the consequences can be catastrophic.
What decisions will people be making in the year 2030? What factors will influence their purchasing decisions? And how does the food industry adapt?
AI, robotics, and access to data are advancing at great speed. The question is: can regulations keep up with the advances we are seeing?
Is it possible to create confectionary products that are sustainable, guilt-free and delicious? And could potato starch be the answer?
There are many challenges facing the food industry at the moment, so how can the food industry address these concerns, and support consumers?
Around the world, biopesticides are can make it to market within a couple of years. In Europe, things are moving much more slowly.
It is exciting to think about some of the things we may be seeing on our plates in the future, but what influences those trends?
It is all about moving away from a piecemeal approach to sustainability, looking at a factory's sustainability credentials as a whole.
AI and other new technologies are going to play a big role in many aspects of our lives, but what will their role be in food?
How can the food industry innovate through ingredients to support consumers who are seeking to increase their health-span?
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