Katarzyna (Kash) Winek, MBA的动态

Fi Europe 2024: A Glimpse into the Future of Food and Beverage It was a whirlwind 3-days of innovation! The show buzzed with excitement around emerging trends that are shaping the future of the food and beverage industry. Here are some key highlights that caught my eye: The Rise of Plant-Based Powerhouses: There was a clear focus on innovative plant-based ingredients, particularly those with hybrid functionalities. From plant proteins with meat-like textures to functional blends targeting specific health goals, the future of plant-based is looking versatile and delicious. Gut Health Takes Center Stage: The gut-brain connection was a consistent theme, with a focus on ingredients that promote a healthy gut microbiome. Prebiotics, probiotics, and postbiotics were all well-represented, reflecting the growing consumer interest in digestive health. Sustainability at the Forefront: Sustainability remained a top priority, with exhibitors showcasing solutions for responsible sourcing, reduced food waste, and eco-friendly packaging. It's clear that a commitment to environmental responsibility is no longer a bonus, but a necessity. GLP-1: The New Weight Loss Wonder? The buzz around GLP-1 receptor agonists was palpable. While not directly related to herbal ingredients, it highlights the growing consumer interest in innovative weight management solutions. These trends offer exciting opportunities for disruption. Personalized nutrition and with AI gaining popularity, it is poised to revolutionize the industry. Upcycled food and circular economy practices are gaining momentum, addressing sustainability concerns while creating new product opportunities. In all the talks about food, functional ingredients that is plant- or herbal-based is well-positioned to capitalize on these trends. Our diverse range of high-quality herbal and plant extracts can be incorporated into a variety of food and beverage applications, catering to the growing demand for plant-based solutions, gut health support, and sustainability-conscious products. The innovations showcased at Fi Europe solidify the vast potential of Biotropics Ingredients for the global market. #tongkatali #kesum #kacipfatimah #physta #slp+ #biokesum #menshealth #womenshealth #testosteronebalance #energy #immunity #wellness #brainhealth #mentalclarity #cognitivefunction #neuroplasticity #wellbeing

World Food Day ?? ?? Rights to Foods for a Better Life and Better Future ?? Over?2.8 billion?people?in the world are unable to afford a healthy diet. This year's theme for World Food Day is focused on greater access to diverse, nutritious foods that are ethically sourced and sustainably produced. Everyone deserves safe, high-quality foods that support both people and the planet, ensuring a better future for all. Explore 5 companies making waves in this space: 1?? EverGrain by AB InBev 2?? Ingredion Incorporated 3?? NoPalm Ingredients 4?? REDUCED 5?? Upcycled Food Association As recruiters in the Ingredients sector, we’re excited to work with companies leading the way in sustainable practices and look forward to seeing the impact of their research and innovation firsthand. Sam Powell #CMMedical? #WorldFoodDay #FoodIngredients #HealthIngredients #Nutraceuticals?

?????? ???????????? ?????????? ???? ???????????????????? joins the 22nd World Congress of Food Science and Technology to contribute to the debate on the future of food with two keynote speeches from its Associate Director, Food Research and Technology, Guangwei Huang.? . Huang will explore the role that almonds can play as a healthy multi-benefit ingredient, offering high fiber and phytochemical to meet consumer needs, with a focus on the research “Upgrading Almond Hulls for Food Applications”, a series of studies that have proven that almond hulls are safe for food applications and are unique for value-added utilization. The hull-derived ingredients, in fact, have shown greater processing functionality and antioxidant capacity than popular commercial products and a few prototype products such as nutrition bars, coffee extender, bread, beverage, made from hull derived ingredients, have received good consumer acceptance and?attracted serious interests.? . ???????????? ???????????????? ??????????'?? ??????????, ?????????????????? ?????? ??????????????, ????????. ????:? - from 4:30 p.m. at the Castello 1 Room, as part of the Debating the future of food session?. - from 5:30 p.m., at the Tempio 1 Room, as part of the Upgrading Processing Discards in Waste Reduction and Towards Health Promotion session?. ???????? ?????? ????????????????????????!? . . . #Almonds #FutureOfFood #FoodInnovation #Sustainability #iufost2024

As leaders in the food industry, it's part of our mission to challenge misconceptions and shine a light on the vital role food science plays in everyday life. Let’s talk about one big myth: ? Myth: “Processed foods are inherently unhealthy.” Truth: This misconception overlooks the advancements and intentions behind food processing. At its core, food processing is about safety, quality, and accessibility. For instance, pasteurization—a process where milk is heated to eliminate harmful bacteria—makes it safe to drink without losing essential nutrients. ?? And beyond safety, we enrich foods with vitamins and minerals, bringing essential nutrients to communities around the world. ?? Today, food science is driven by a commitment to improving food security, sustainability, and nutrition, all while meeting our consumers’ evolving expectations. Our R&D teams work tirelessly to create foods that are safe, nutritious, and align with modern health standards. ???? From reducing food waste to enhancing nutritional profiles, we are shaping a better, healthier future. ?? Your Perspective: As consumers and professionals, how do you see the food science industry? Do you believe there’s more to it than “just processing”? I invite you to connect, join the discussion, and follow for more insights as we drive change in this dynamic industry. Don’t forget to hit the ?? for the latest in food innovation! #MicrobiologyAndFoodScience #FoodIndustryLeadership #day4of20

We are delighted to promote the first output of our research about insect-based food at the Dipartimento di Scienze Aziendali UniBergamo. With Riccardo Valesi and Giuseppe Pedeliento (Ph.D), we have worked to understand the drivers of choice, and who is the potential target of this novel food. The results are surprising, nor are the green issues or the nutrition motives, but the search for novelty and variety. We are grateful to Carlotta Totaro Fila, MSc, MBA who helped us to develop the framework of this research...But the best is yet to come!! In the next research, we will analyze brands and insect-based food. #food #insects #consumer #foodinnovation You can read the entire article?? https://lnkd.in/d2kcZrqR

?? HOT NEWS! ?? Rebl Eats and Elovena Raisio join forces to launch an innovative line of fresh dairy free rice porridges. These convenient rice porridges, made of oat drink, combine Rebl Eats' know-how in creating next generation foods-to-go, and Elovena's 100 years oat expertise. As more people embrace healthier lifestyles (think oat drinks’ rise to stardom), we’re expanding that movement into exciting new territory with this latest product line. It’s convenience without compromise—a nod to tradition, taking into account the modern consumers' lifestyle and values. These porridges are of course also low in saturated fats and salt. Now available in plain and cinnamon-cardamom flavours, in hundreds of K-stores. No dairy, no big deal.

Our Regional President Johan Weimann is interviewed by FoodNavigator about what trends we are currently seeing in the food and beverage space: "We're seeing a significant emphasis on health, nutritional value, and sustainability. Our biosolutions are tailored to meet these evolving demands, aligning with the increasing expectations for healthier and more sustainable products," he says. Read the article below. #biosolutions #foodandbeverage #novonesis

Daniela Andreini, PhD, Giuseppe Pedeliento (Ph.D), and Riccardo Valesi thanks for sharing your first output of your research on insect food consumption. New data are more to come, looking forward. #novelfood #innovation #foodinnovation #edibleinsects

"And the winner is Novonesis!" In this video clip, you can catch a few highlights from our time at the Food Ingredients Europe conference in Frankfurt, Germany. Here, our colleagues met with many inspiring people across the food industry. We were also happy that one of our biosolutions in baking, Novamyl BestBite, was recognized as the winner of the innovation award. During the conference, our Regional President Johan Weimann spoke to FoodNavigator about what trends we are currently seeing in the food and beverage space:? "We're seeing a significant emphasis on health, nutritional value, and sustainability. Our biosolutions are tailored to meet these evolving demands, aligning with the increasing expectations for healthier and more sustainable products," he said.? He also talked about the role of biosolutions for plant-based food:? "We are using our combination of cultures and enzymes to improve the taste and texture of plant-based food. Producers are challenged in regard to functionality, such as taste, texture and solubility of plant proteins. We believe biosolutions will play a critical role in overcoming these challenges, and therefore we continue to invest in this area." Read the article here:? https://lnkd.in/eDbQwDTz #biosolutions #foodandbeverage #plantbasedfood #novonesis?

"Reducing sugar is not just a trend, it’s a necessity for the future of food.” This was a key takeaway for Sophia Pai, our Vice President of Application and Technical Services, when she joined a panel discussion at the Advancing Sugar Reduction & Reformulation Summit this week in Atlanta, US. Our Principal Scientist, Melissa Kaczmarczyk, was also there and led a talk on assessing the impact of sweeteners and prebiotic fibers on the gut microbiome. The Summit was a fantastic opportunity to connect with industry leaders, innovators, and experts - all coming together with a shared vision of creating healthier food and beverage products. It is clear that as consumers demand healthier, better-for-you options, the need for reformulation solutions has never been more urgent. At Tate & Lyle, we are proud to be pioneers in driving the science behind ingredient structure-function and developing cutting-edge formulation solutions to address these challenges. We partner with our customers to help them navigate these changes and provide delicious, reduced-sugar products without compromising on taste or quality. Special thanks to all the speakers and participants for their invaluable contributions, and to the organisers for bringing experts together to exchange knowledge and drive positive change. Find out more about Tate & Lyle solutions in driving sugar and calorie reduction - https://lnkd.in/gnr6tBEn #SugarReduction #BetterForYou #FoodInnovation #HealthierFuture #TateandLyle Loyd Wix Adam Croissant Jeremey H.