Join The World of Food Ingredients’ deputy editor, Elizabeth Green, for a rundown of the ready meals edition, bringing insights into trends shaping convenience foods and on-the-go nutrition. High-protein positioned foods are evolving to meet the needs of conscious consumers, while dinner times diversify and new opportunities are evident across ready meal development. Other highlights include challenges in vanilla, palm oil and cocoa production, while oats and olive flour ingredients are rising in the bakery market. We also explore gene-editing in animal agriculture and what might be in store for the US pork industry.

Elizabeth Green
Deputy Editor

Elizabeth Green
Deputy Editor
Upcoming webinars

Introducing LifeChews® and the Next Generation of Plant-based Supplements
Sirio

Why ARA & DHA matter: Key lipids shaping infant development
dsm-firmenich

Where Structure Drives Beauty: From Scalp Health to Skin Radiance
Monteloeder
















