Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>News>This Article
  News
Return

Fi Europe 2013 - Leatherhead Announced as Key Content Partner

Published: Thursday, September 05, 2013
Last Updated: Thursday, September 05, 2013
Bookmark and Share
Global food and beverage manufacturers turn to Fi Europe to find ingredient solutions to meet the increasing demands of consumer - without hindering quality or taste.

Today's global consumers now demand food and drinks that are low in salt and calories, meaning both sugar and fats, have added fibre, are sustainably sourced and above all use natural preservatives.

Food and drinks manufacturers struggle to find local and cost-effective solutions without compromising on taste or quality.

For this reason, Fi Global has announced Leatherhead Food Research as its key content partner for Fi Europe 2013.

Fi Global realizes the importance of bringing its customers free, relevant and up-to-date education sessions with the latest trends and industry information.

Together with Leatherhead, Food ingredients Europe is hosting a range of features at the 2013 edition of the show, including the Ask the Expert Zone, which allows visitors to have one-to-one sessions, to ask questions about the food and beverage industry.

Another initiative organized in collaboration with Leatherhead is the Discovery Tours which will allow visitors to take self-guided tours through the show on topics providing specific solutions for salt and calorie reduction, sustainability, fibre, clean labelling and preservation.

Natasha Berrow, Brand Director, Food ingredients Europe, comments, "We strive to offer our customers as much value as possible so they come away from our shows not only with business leads, but a better understanding of the whole industry and the new trends and innovation on offer. These features not only provide this, but also provide good networking opportunities and easy guidance through the 58,500 m2 of exhibition space. Leatherhead has fantastic expertise in the food and beverage industry and will be a very insightful and welcomed addition to Fi Europe!"

Steve Osborn, Business Innovation Manager at Leatherhead Food Research, said, "We're really excited about our role as content partners for FiE 2013 in Frankfurt, which we recognize as the leading food ingredients exhibition in the world. The discovery tours in particular will be a great way for delegates to maximize the value of their visit to what is a very large show, over 3 halls! We'll apply independent technical expertise and in-depth market knowledge to provide insightful tours, but we know with the truly great range of Food Innovation that are presented at Fi Europe, the challenge will be to keep it to a manageable number!"

Jana Farkasova, Business Development Manager, Nestlé and participant at Fi Europe 2011, notes, "Fi Europe is a very useful tool to exchange information, make contacts, enhance relationships and gain information about the latest trends and innovations."

Fi Europe is proven to be the most successful platform for companies to showcase themselves in this vibrant and ever-growing market.

Over 26,000 attendees will be attending the show, over the 3 days, to unearth new business partners, suppliers and the latest innovations in the marketplace.

Attendees at Fi Europe are looking for solutions to further develop products in their pipeline, reformulate their existing products and pursue cost controlling solutions.


Further Information
Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 2,400+ scientific posters on ePosters
  • More than 3,700+ scientific videos on LabTube
  • 35 community eNewsletters


Sign In



Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into TechnologyNetworks.com you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.

Related Content

Leatherhead Launches Multi-species Test for Meat Adulteration
New test can be used for cooked and raw meats and for processed meat-based products.
Tuesday, December 23, 2014
Functional Foods Market Increases in Size
The global market for food and drinks offers functional health benefits.
Thursday, November 27, 2014
Leatherhead Opens DirtyLab
Leatherhead’s Food Safety Day saw the official opening of its Pathogen Pilot Plant, DirtyLab, a new facility for pathogen challenge testing.
Wednesday, May 29, 2013
Scientific News
How To Keep Your Rice Arsenic-Free
Researchers at Queen’s University Belfast have made a breakthrough in discovering how to lower worrying levels of arsenic in rice that is eaten all over the world.
Pesticide Found in 70 Percent of Massachusetts’ Honey Samples
New Harvard University study says that the pesticide commonly found in honey samples is implicated in Colony Collapse Disorder.
Printed "Smart Cap" Detects Spoiled Food
It might not be long before consumers can just hit “print” to create an electronic circuit or wireless sensor in the comfort of their homes.
Red Wine Antioxidant May Provide New Cancer Therapy Options
Resveratrol and quercetin, two polyphenols that have been widely studied for their health properties, may soon become the basis of an important new advance in cancer treatment,
New Research will Show How the Environment Could Change the Way We Eat
A new study funded by the Wellcome Trust will investigate how environmental changes over the next 20-30 years may impact the way we eat, in the UK and worldwide.
Blue LEDs Can be Used to Preserve Food
Blue light emitting diodes (LEDs) have strong antibacterial effect on major foodborne pathogens and can be used as a chemical-free food preservation method, a new study has found.
FDA Declares Trans Fatty Acids Unsafe for Consumption
TFAs are widely recognized as the most harmful fat with regard to causing cardiovascular disease (CVD).
Fat, Sugar Cause Bacterial Changes that may Relate to Loss of Cognitive Function
A study has indicated that both a high-fat and a high-sugar diet, compared to a normal diet, cause changes in gut bacteria that appear related to a significant loss of "cognitive flexibility," or the power to adapt and adjust to changing situations.
How Anthrax Spores Grow in Cultured Human Tissues
New findings to help predict risk and outcomes of anthrax attacks.
Food Research at the Microscale
Thermal stage microscopy allows food science microscopists to analyze samples under a range of conditions.
SELECTBIO

Skyscraper Banner
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
2,400+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
3,700+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FREE!