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
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.