Creativity, invention, and innovation in food, beverage and supplements are those concepts that differentiate themselves from what others have already done. The problem is, new products that get developed are no different, or slightly different from those currently being sold.…
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Programme
The vegetarian, sustainable omega-3 LC-PUFA
by charlotte •
Almega PL is a new, vegetarian, EPA-rich omega-3 LC-PUFA from microalgae. Omega-3s play a crucial role in brain function, may reduce the risk of heart disease and offer many other health benefits. Because of the multiple health benefits of omega-3s,…
Programme
How next generation dosage forms create competitive market advantage
by charlotte •
Peter will showcase how the latest generation of dosage form can benefit both to R&D and Marketers willing to develop high value food supplements for the consumer market. He will address how to overcome technical challenges such as odor protection…
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The importance of nutritional lipids for mood and behaviour
by admin •
Nutritional lipids have long been suggested to have an impact on our health. From healthy hearts and arteries to vision and learning. But what about more subtle measures of our wellbeing like mood and behaviour. In this webinar Professor Alex…
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The big debate: Meeting demands in supply & quality
by admin •
In this roundtable debate we ask how the industry can meet increasing demand for nutritional oils (and particularly for omega-3s from a variety of sources). What are the best ways to produce meaningful amounts of nutritional lipids? Is it better…
Programme
Omega Fatty Acids – Global Trends & Opportunities
by admin •
In her presentation Diana Cowland will compare the market for omega fatty acid-fortified food and drink to that of supplements, and highlight the opportunities for manufacturers looking to become global players. Are consumers moving away from supplements towards functional food…
