25-26 SEPTEMBER2024
25-26 SEPTEMBER
The popular and extremely successful INTRAFOOD trade show exists for 14 years and continues to grow. Via this brand-new newsletter, food industry managers will also be informed outside the trade fair about interesting new products, high-profile awards, technical innovations, expert opinions and trends in the field of ingredients for the food industry.
The popular and extremely successful INTRAFOOD trade show exists for 14 years and continues to grow.
Via this brand-new newsletter, food industry managers will also be informed outside the trade fair about interesting new products, high-profile awards, technical innovations, expert opinions and trends in the field of ingredients for the food industry.
Critics and industry experts, for example, will have their say in various forms and formats. You can gain insights into the making of a product or find out more about the highlights of Intrafood.
A colourful potpourri source of inspiration, food for thought and guidebook. Lively picture galleries will accompany the stories and let you, dear reader, immerse yourself in the familiar world of food industry.
People are inquisitive: Where does a product come from? How is it made? What materials is it made of? And, of course, increasingly more important: Is it sustainable enough and does it meet the ever-increasing importance between food and health?
The new Intrafood newsletter offers a broad spectrum of current topics and aims to pick up on current trends. Not only to show readers the bare essentials but also to tell "the story behind the scenes": it is informative, well-founded, well-researched and by no means mainstream.
The first monthly newsletter will be sent in May 2021– an exciting challenge. Not a ‘nice-to-have’, but rather a ‘must-have’. We’re looking forward to it, are you?
Allow yourself to be inspired and seduced.
Collagen peptides are becoming ever more popular for beauty treatments. “However, there is still much need for consumer awareness and information from health care professionals”, says Tess Plaquet of Rousselot.
Artificial Intelligence and machine learning are taking giant strides. For his doctorate, Michiel Schreurs at KU Leuven researched how we can use AI to predict and understand the flavour of foodstuffs; where better to start than with Belgian beer. He starts off first of all with general conclusions on Artificial Intelligence and machine learning...
The chocolate industry is facing an unprecedented challenge. Climate change and years of underinvestment in cocoa plantations have led to a drastic rise in cocoa prices in the last year.
The Intrafood:24 seminar programme covers two current topics: ‘Applying AI in product development’ and ‘Contemporary, healthy nutritional concepts with sustainable natural ingredients’, explains Professor Koen Dewettinck (Ghent University) at this edition of the Intrafood fair to be held on 25 and 26 September 2024.