by FTNT Editor | Apr 30, 2026 | Sustainabililty
A keynote presentation titled “Partnerships for the Future―Scaling Plant-Based Food and Sustainable Agriculture” highlighted Denmark’s efforts to encourage plant-based food consumption in its populace. Protein sources were of particular interest. The country...
by FTNT Editor | Feb 28, 2024 | Food Ingredients
Food innovation can be the critical component for successful new products. Food pairing is a new idea based on the concept that the more aromatic compounds two foods have in common, the better they’ll taste together. Thus, innovation through food pairings...
by FTNT Editor | Feb 22, 2024 | Food Labeling
El primer paso en un etiquetado limpio con saborizantes es entender la regulación. Una larga lista de compuestos que pueden denominarse “sabor natural” se proporciona en el Título 21 del Código de Regulaciones Federales (CFR), 101.22. Se incluyen el...
by FTNT Editor | Feb 9, 2024 | Food Ingredients
From 2013 to 2023, Global Food Forums hosted 26 in-person conferences and three editorial webinars. Key points of presentations given during these events were summarized and published in post-conference magazines. We are pleased to offer complimentary copies of these...
by FTNT Editor | Dec 30, 2023 | Sustainabililty
According to the USDA’s economic research service (https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-u-s/key-statistics-graphics), one in 10 households faces food insecurity in the U.S. However, up to 40% of the nation’s food ends up...
