Name: Gluten-free baking webinar: Addressing the trends, challenges and solutions
Start: 2017-09-20T18:00:00Z
End: 2017-09-20T18:01:00.000Z
Location: BrightTALK
Rating: 4.8

Eager to elevate every bite and every sip of your food and beverage products? Need to save money or improve sustainability throughout your corrugating operation? Want to get your new product to market faster with greater success and profitability in pet food? You can—with global expertise in consumer insights, applied research, applications knowhow and process technology from Ingredion Idea Labs™.

Imagine solving key product challenges with a team of experts who bring you the latest science and original thinking from our global network. Picture lively collaboration on the fundamental benefits you and your consumers want most: quality, affordability, sensory experience, health and nutrition, and clean and simple products. That’s the experience of working with the experts of the 25 Ingredion Idea Labs™ innovation centers around the world.

Consumers want food and beverage products that are nutritious, delicious, and align with their lifestyle goals. To meet this demand, it is important to understand the current and future consumer trends and preferences, and use effective formulation strategies and solutions. In this webinar, you will learn how Ingredion can help you leverage insights and expertise to create products that deliver on consumer expectations and can differentiate your brand in the market.

Ingredients for Impact: Formulate for more consumer and brand value

Rising raw material costs, record levels of inflation, and falling profitability all combine to create a seemingly impossible juggling act for food and beverage manufacturers. Ingredion appreciates your affordability challenges and offers solutions to deliver cost-efficient products that meet consumers' demands for a superior eating experience whilst delivering in taste, texture, and nutrition.  

Join our webinar “Navigating Inflation: Cost-Reduction Opportunities for the Dairy Industry in Emerging Markets” on 25 January at 14:00 CET. Our presenter, Dr. Sergiy Datsenko, Business Development Manager, Emerging Markets, will share various solutions to optimise costs in dairy applications. 

During the webinar you will learn how to: 
-Enhance Energy Efficiency and Reduce Costs.
-Cost Optimize Without Compromising Taste and Texture.
-Utilize Functional Plant-Based Proteins and Fibers to support formulation cost management.

Navigating Inflation : Cost reduction opportunities for the dairy industry in EM

Proteins and fibres are the building blocks of current plant-based development strategies. They can transform texture, elevate nutrition and support clean labelling. But with so many different sources available globally, how can manufacturers identify the right ingredient for the best result? 

Join our plant-based formulation expert, Jocelyn Hernandez, as she explains how KaTech can provide innovative, effective and rapid solutions to the many technical challenges. The webinar session covers: 

• Why it’s no longer enough to have a general understanding of plant protein and fibre categories 
• The importance of analysing the functionality of individual raw materials 
• Why understanding ingredient synergies leads to better products 
• How Katech sources, tests and builds its extensive ingredient portfolio 
• Case studies that demonstrate KaTech’s capabilities in action. 

If you have further questions, please contact us here: hello@katech-solutions.com

Proteins and fibres : Understanding the essentials for plant-based formulations

75% of EMEA consumers consider the Plant-based claim crucial for their nutritional and meal replacement beverages. *
In an era where health-conscious choices shape consumer preferences, finding the suitable pulse protein nutritional powerhouses is pivotal to elevate your brand.

Wonder how it's reshaping sports nutrition, meal replacements, and snacks? Listen to our panel discussion with industry experts, in collaboration with the Future of Protein Production, where we will discuss:
•Consumer Insights: what health-conscious consumers are looking for?
•Key drivers: Explore the rise of plant proteins in sports nutrition and snacks.
•Solutions: Discover innovative ways to tackle plant protein challenges.
•Explore ingredient innovations: Learn about the latest formulations enhancing products.

Unleashing the Nutritional Potential of Plant-Based Proteins

Regenerative agriculture is a comprehensive approach to farming that aims to remove carbon from the atmosphere and put it back into the soil to increase biodiversity, control pests and crop dis-ease, improve soil health, and mitigate the impact of climate change. By implementing methods such as reduced tillage, cover cropping and crop rotation, farmers restore degraded land and enhance its productivity. Explore the fundamentals and impacts of regenerative agriculture practices as well as discuss standards and transparency for implementation and reporting.

What you will takeaway from this session:

- Gain an understanding of what regenerative agriculture is and its value to manufacturers and consumers.
- Explore common regenerative agriculture practices and the impact on farming and agriculture.
- Learn more about the standardization of regenerative agriculture programs and the importance of certification and transparency.

All About Regenerative Agriculture

Join Ingredion for a roundtable conversation on what sustainability means for the plant-based sweetener space and removing sugar in products. 

Ingredion is leading the way in ingredient sustainability with its stevia sustainability program helping set the pace. Our expert panel will share insights into critical topics related to our stevia agriculture program like plant varietal development, traceability, ethical ingredient sourcing and breakthroughs in biotransformation.

We will explore new lifecycle assessment findings, and how Ingredion helps food and beverage manufacturers tell their own ingredient sustainability stories.

Sustainable Clean Sweetness: How stevia innovations lower environmental impacts

Consumers are snacking more than ever in APAC, seeking snacks that are both delicious AND nutritious, with the right textures. Embark on a day-to-night snacking adventure with Ingredion APAC's experts. From reduced egg and creamy delights to fat-free indulgent treats, we'll guide you through innovative concepts across dairy, bakery and savoury snacks.

Key topics:
- Insights on snacking in APAC and what APAC consumers are seeking out in their snacks
- Dairy’s opportunities in conquering breakfast category with indulgent textures
- How to achieve healthier and egg-reduced baked goods
- Deliver guilt-free savoury snacks with high protein and fibre and with the right texture
- Adding value to an all-time late night favourite snack, noodles, to be nutritious and tasty

Speakers:
- Chloe Gao, Insights Lead, Global/APAC
- Stary Wang, Category Manager (Dairy), APAC
- Olive Bai, Category Manager (Savoury), APAC
- Elvin Ling, Culinologist and Digital Food Content Creator

Download consumer-preferred solutions to kickstart your next market-winning sensation: https://bit.ly/3KKZ4wA

Better snacking from day to night: Creating nutritious AND ideal textures

Join Ingredion for a practical conversation on how food and beverage brands are letting consumers eat cake AND feel good about their indulgent choices too.

We will review why replacing sugar and artificial ingredients is not one-size-fits-all. Learn how plant-based sweetener solutions are being tailored to specific product category needs to deliver a clean taste experience. We will discuss emerging formulation trends helping consumers pursue their health and wellness goals. 

Our experts will share formulation tips on sweetness replacement and building back functional characteristics of sugar, as well as insights on how to create a sustainably sweet future.

A guide to healthy indulgence: New tips for tailored sweet taste

Globally, 80% of consumers are taking action to live more healthily (Innova Market Insights). Capturing this demand while continuing to elevate taste is an ongoing industry challenge. Join us for an engaging webinar focused on enhancing nutrition in product development by leveraging examples from the growing healthy snacks category. Our panel, made up of experts in consumer research, strategic marketing, and sugar reduction innovation, will guide you through the latest insights and trends, as well as strategies for formulating consumer-preferred products. This webinar is tailored to provide valuable insights and practical knowledge.

Better Nutrition by Design: Crafting Snacks for Discerning Consumers

Rising raw material costs, record levels of inflation and falling profitability all combine to create a seemingly impossible juggling act for food and beverage manufacturers.  

Ingredion appreciates your affordability challenges and offers solutions to deliver cost-efficient products that meet consumers demands for superior eating experience, whilst delivering in taste, texture, and nutrition. 

Join our webinar “Navigating Inflation: cost-reduction opportunities in Table Sauces” on July 25th at 14:00 CEST

Our presenter, Sergiy Datsenko, Business Development Manager, Emerging Markets, will be sharing a wide range of solutions to optimise cost in Table Sauces. During the webinar you will learn how to:

- Enhance Energy Efficiency and Reduce Costs
- Cost Optimization Without Compromising Taste and Texture
- Utilize Functional Plant-Based Proteins and Fibers to support formulation cost management

Navigating Inflation: Cost reduction opportunities in Table Sauces

The webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns.

Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today's complex and challenging environment.

Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.

The power of flexitarians: affordability, sustainability & Nutrition

Grow your business by delivering the right combination of product benefits

Maximize brand value by meeting evolving consumer needs

Conoce  nuestros más recientes avances e innovaciones en sistemas funcionales, sus múltiples posibilidades culinarias y lo último en regulación que impacta esta categoría.
Para QUESO OAXACA Y MOZZARELLA abordaremos retos como la reducción de caseína y optimización de fórmulas; mientras que para YOGURT CUCHAREABLE, GRIEGO Y BEBIBLE hablaremos sobre la funcionalidad y versatilidad de nuestras soluciones así como mapas de textura.

Yummy Dairy: Juntos diseñamos, todos disfrutamos lo que nos gusta de los lácteos

Rising raw material costs, record levels of inflation, falling profitability all combine to create a seemingly impossible juggling act for food and beverage manufacturers.   

Ingredion appreciates your affordability challenges and offer solutions to deliver cost-efficient products that meet consumers demands for superior eating experience, whilst delivering in taste, texture, and nutrition.  

Join our webinar “Navigating Inflation: cost-reduction opportunities for the dairy industry” on May 9th or May 22nd at 13:00 – 13:30 CEST 

Our presenter, Thomas Grataloup, Dairy Technical Service Manager EMEA, will be sharing a wide range of solutions to optimise cost in dairy.  At the webinar you will learn how to: 
Optimise cost  and maintain the taste and texture your consumer’s demand 
Combine functional plant-based and dairy proteins to support formulation cost management 
Optimise energy consumption and save money

Navigating Inflation: Cost-Reduction Opportunities for the Dairy Industry

Consumers are less likely to make a repeat purchase when food and beverage brands don't deliver on sweetness, texture, taste or label expectations when reducing sugar. Prep for New Year product development by joining our expert panel discussion to find answers to four formulation questions:
1. How can I craft just-right sweet taste without off notes?
2. When removing sugar, how can I build back its functionality?
3. How do consumers perceive noncaloric or low caloric sweeteners, such as allulose?
4. How can I formulate to reduce sugar levels sustainably?

Presenters:
Abbie Hohman MS, Business Development Manager, Taste by Ingredion
Fernando Martinez Jr. (he/him) Project Leader, Sweeteners Technical Service
Jackson Pillow (he/him), Global Marketing Communications Manager, Sugar Reduction & Specialty Sweeteners
(Moderator) Silvia García, Regional Platform Leader, Sugar Reduction and Specialty Sweeteners, U.S./Canada

Table talk: Reducing sugar deliciously to gain consumer favor

The Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet, people, and animals.

Exploring the Sustainable Benefits of Plant Based Proteins

Ingredion ANZ's new podcast series, DECODE THIS, explores key ingredients for success in the F&B industry. Tune in to learn more about how brands and businesses navigate the complexities of meeting consumers' needs.

Episode 1:
Hear from Jordan Hajek, Founder of Tokyo Taco Sydney, about his business journey, key food trends in QSR and starting a new food concept.

At Ingredion, we find innovative solutions for our customers to deliver exceptional eating experiences and win with consumers. Keen to create more consumer value to set your brand apart? Download our savoury solutions flyer today: http://ow.ly/JSIg50Nivbj

DECODE THIS - Episode 1 - Tokyo Taco

Of the 100 million Americans who consume gluten-free products, only around 25 percent have a gluten intolerance or wheat allergy (or believe they do)*. Therefore, those who voluntarily go gluten-free are driving market growth. To satisfy the quality demands of these consumers, it is essential to replicate the experience, shelf life and nutrition of gluten-containing products. This presentation will focus on the functionality of flours, starches, proteins and hydrocolloids in gluten-free products, along with case studies and formulation guidelines to offer high-quality solutions to gluten-free challenges.
 
*Ingredion Proprietary Research, Mintel, 2016 

Gluten-free baking webinar: Addressing the trends, challenges and solutions 

gluten-free

baking

food

beverage

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Gluten-free baking webinar: Addressing the trends, challenges and solutions

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