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Smarter nutrition in the age of GLP-1
As GLP-1 usage rises, many consumers are rethinking how and what they eat. This blog explores how fibres, functional carbohydrates and proteins can support more balanced product concepts, helping brands create solutions that fit today’s evolving eating patterns.
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Rethinking eggs: How the shortage is driving smarter, plant-based reformulation
The egg shortage is reshaping how we formulate food. Explore how plant-based reformulation offers a practical, forward-thinking response for manufacturers.
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Welcome On Board: A Week to Remember
A week of learning, connection, and inspiration! My first-hand experience of BENEO’s Welcome On Board week—discovering teams, visiting factories, and embracing the passion that drives our company forward.
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Plant-Based Cooking: Balancing Flavour and Texture – An Interview with BENEO’s Culinary Chef
Discover how BENEO’s culinary chef, Jelbrich Hendrickx, crafts flavorful plant-based dishes using innovative ingredients from BENEO. Get expert tips to elevate your own plant-based creations.
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Exploring Innovation: A Tour of BENEO’s Asia Pacific Regional Application Centre
Take a virtual tour of BENEO’s Asia Pacific Regional Application Centre and discover how our innovative team drives food industry advancements with cutting-edge prototypes and ideas.
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Delicious hybrid burgers with Meatless® ingredients – BENEO’s latest movie.
Our colleagues at the BENEO-Technology Center developed recently several hybrid recipes that are containing a combination of meat/fish and plant-based ingredients, in line with the latest consumer trends.
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