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EPISODE 3
NUTRITION & FORTIFICATION

5. KERRY

Understanding our sensory reactions to flavour, aroma and texture is fundamental to creating a successful plant based product.

 

Julienne Chan reports for #FoodfortheFutureTV from the Kerry Innovation Centre

Learn more about Kerry here: kerry.com

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EPISODE 3 CHAPTERS

1. WELCOME TO FOOD FOR THE FUTURE TV EPISODE 3

2. CARGILL - CSST

Anticipating market forces and shifting consumer trends, is a particular focus for global food corporation Cargill.

 

Emaad Akhtar reports from Cargill’s Starches, Sweeteners & Texturizers Innovation Centre in Singapore.

 

Learn more about Cargill here: cargill.com
 

3. INTERVIEW WITH FIA CEO MATT KOVAC

We speak with Matt Kovac about FIA's work on smart regulation for food safety, fortification, cost reduction and CSR.

4. DSM

Fortifying rice with vital micronutrients is an effective solution for addressing deficiencies and improving nutritional status.

 

Reporter Toby Martin reports from the Philippines where health, nutrition and bioscience company DSM is working closely with WFP

Learn more here: dsm.com

5. KERRY

Understanding our sensory reactions to flavour, aroma and texture is fundamental to creating a successful plant based product.

 

Julienne Chan reports for #FoodfortheFutureTV from the Kerry Innovation Centre

Learn more about Kerry here: kerry.com

5. OUTRO

The opinions and products shown in Food for the Future TV do not reflect endorsement by FIA or its members or ASN Media. For more information about Food for the Future TV, please contact ASN Media.