New Food Additives and Ingredients
Innovative food additives and ingredients are reshaping the food industry by enhancing flavor, texture, nutritional value, and shelf life while addressing consumer demands for healthier and more sustainable options. Advances include natural and plant-based additives like alginates and pectin for improved texture, as well as bioactive compounds such as probiotics and prebiotics that support gut health. Novel ingredients like edible insects and alternative proteins, including lab-grown meat and algae, are emerging to provide sustainable protein sources.
Related Conference of New Food Additives and Ingredients
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
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June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
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August 25-26, 2025
17th International Conference on Food Technology and Processing
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October 23-24, 2025
4th International Conference on Agroecology and Organic farming
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New Food Additives and Ingredients Conference Speakers
Recommended Sessions
- Dairy Science & Technology
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- Food Chemistry and Biochemistry
- Food Consumer Science
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- Food Security and Sustainability
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- Micronutrient Deficiencies
- New Food Additives and Ingredients
- Nutrigenomics
- Nutritional Epidemiology
- Pediatric Nutrition
- Plant Based Protein
- Prebiotics and Probiotics
- Public Health Nutrition
- Sports Nutrition and Exercise Metabolism
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