Food pairing is experiencing a growing interest in a wider area. In the trend towards naturalness or regionality, regional and seasonal products are increasingly used and resources are used more consciously.
Digitisation has fundamentally changed many things. Two buzzwords that are becoming increasingly common in the food industry in general and the snack and confectionery industry in particular are artificial intelligence (AI) and blockchain.
Reduction2020 - is the theme that occupies the development and nutritional science fields. How does one reduce the sugar, salt and fat content and yet still offer the consumer an attractive and tasty portfolio, so that reformulated products are a true alternative?