2020 Videos Archive
Explore videos originally published in February 2020. All content below was released in the specified year.
February
- Reformulation with plant-based gelatins in confectionery
- The importance of storytelling for brand identity
- Solvay vastly expands its production of vanillin and heliotropin
- Functional and nutritional benefits of calcium carbonate
- A clean label alternative to beta carotene
- The international potential of malt
- Navigating climate challenges for potato ingredients
- Botanical extractions for wide-ranging applications
- Meat and plant-based hybrid's potential for huge market share
- Fermented ingredients under the spotlight
- “Mission critical”: Confectionery glazing goes clean label
- “God made the peanut, but he forgot the chocolate”
- Century old, family-owned chocolate business prioritizes ethical branding
- Sour and fused flavors appeal to children, says Candy Dynamics
- Dairy-free milk chocolate for plant-based indulgence
- Trending, plant-based and organic colors in confectionery
- Enzymes for up to 34 percent sugar reduction in dairy
- “The first dairy ingredients to be certified, traced and audited in real-time”
- Natural red colors from the Hansen sweet potato
