In a recent episode of vegconomist's update series, industry experts discussed the future of food ingredients. Host Nadine Filko welcomed Carlotte Lucas, Panos Kostopoulos, and Rebecca Bohlmann to explore how technologies like precision fermentation and AI are transforming ingredient innovation in the food industry. The panel touched on the important topics of reformulation, clean labels, and the changing perception of ultra-processed foods.

The discussion highlighted how companies are using these emerging technologies to meet consumer demands for healthier, cleaner-label alternatives while maintaining taste, texture, and functionality. The webinar series will continue each month, covering a range of topics and featuring various speakers. Viewers can register to participate in future sessions or receive recordings via email. Sponsorship opportunities for each episode are also available for interested parties.