Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment, the head of the European Food Safety Authority (EFSA) has said.

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment, the head of the European Food Safety Authority (EFSA) has said.

The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to go. FoodNavigator looks at the latest trends at IFT.

The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to go. FoodNavigator looks at the latest trends at IFT.

The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to go. FoodNavigator looks at the latest trends at IFT.

Food manufacturers should prepare for a positive three years ahead, as the changing economy prompts consumers to spend at pre-recession levels, a leading economist has said.

Food manufacturers should prepare for a positive three years ahead, as the changing economy prompts consumers to spend at pre-recession levels, a leading economist has said.

Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.