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How fortified dairy can help close the nutrient gap in children’s diets
Antoine Hours, general manager at Yoplait UK, shares how fortified dairy products support healthy growth and development in children and explains Yoplait’s ethos of starting nutrition early.
“Why do so many innovations fail?" The real reason why and how to get it right
Guy White of Catalyx says the key to success lies in uncovering hidden consumer tensions, understanding unmet needs traditional research misses, and designing products that resonate.
How AI Is reshaping the F&B industry – And what companies must do next
Yannick Verry, brand director at FI Europe explains how implementing AI into all areas of the business can help the food industry move into the future.
Weight-loss drugs: What happens to the food industry when appetite disappears?
Tom Ellis, CEO and co-owner at Brand Genetics, explains how the latest surge of weight-loss drugs is disrupting consumption and what’s next for producers.
The mouthfeel movement took over summer – But what’s next for texture innovation?
Marina Di Migueli at Tate & Lyle, reflects on the 'summer of mouthfeel' and how the texture movement continues to reshaping the way we eat, drink and indulge.
Miguel Freitas, vice president of nutrition and scientific affairs at Danone North America, talks to FoodBev about what’s really important when it comes to gut health.
Opinion: How the plastics treaty’s collapse puts food security at risk
Louis Sentenac and Kinal Mehta at DSM-Firmenich’s Animal Nutrition and Health division, talk to FoodBev about what steps government and businesses can take to protect food security from plastic pollution.
Opinion: Medium-sized businesses are key to unlocking innovation
Scott Dixon, managing director of The Flava People, explains why medium-sized businesses (SMEs) are vital to unlocking innovation and the unique benefits they bring to the sector.
