Keeping up with the key innovative trends for the ingredients and hydrocolloids sector within the food industry is critical for both ingredients/hydrocolloid suppliers and food/drink manufacturers, who are facing new challenges and pressures in meeting the consumer demand for ‘natural’, healthy, indulgent and safe products. Research and development for innovative ingredients/hydrocolloids, which can provide opportunities for product improvement and new product development, is driven by the following trends that are currently dominating the global market:SustainabilityHealth & Wellness'Natural'/Clean-label & QualityNoveltyEmerging TechnologiesLeatherhead Food Research is holding a 1-day technically-focused conference providing an insight on the latest developments within the ingredients and hydrocolloids sector of the food industry. Innovations in Ingredients includes speakers and lecturers from research institutes, universities and international companies, and will provide an overview of the science behind the research and development for innovative ingredients whilst addressing the aforementioned key trends. In addition, delegates will have access to crucial technical information on the potential usages of the innovative ingredients within a wide range of product applications. Furthermore an Ingredients Exhibition will give delegates an opportunity to network with ingredient/hydrocolloid suppliers. Benefits of attendingUnderstand what are the key trends driving the innovation in ingredient/hydrocolloid researchListen to science behind development of innovative ingredientsIdentify which key innovative ingredients can be used as part of your company’s product improvement or new product development strategiesGet an update on analytical techniques for establishment of adulteration and fraud