Food fortification is evolving beyond public health into personalised nutrition, driven by consumer demand, GLP-1 medication trends and functional food innovation.

Fedima's 2025 report details enzyme labelling positions, allergen guidance and sustainability grants for Europe's €7.8bn bakery ingredients sector.

IFE and IFE Manufacturing 2026 will examine technical development, consumer analysis and commercial strategy when they return to ExCeL London on 30 March to 1 April. The seminar programmes address ingredient innovation, reformulation, sourcing transparency and market forecasting under the theme 'Feeding the Future'.