Bayn Europe has been recognized as trend setter within the sugar reduction field by Food and Beverage industry magazine FoodChain. The article stresses the importance of R&D for all companies within the food and beverage industry, as a way to keep on track with rapid changes on the market.
“All food business models are based on taste, especially when it comes to indulgences. The consumer of today is typically concerned with the food security, taste, health and cost, and we foresee that big consumer growth areas will head in the direction of products that fulfil these criteria”, says Lucy Dahlgren, CEO of Bayn Europe, in the interview.
Bayn works closely together with leading food research institutes and scientists to be at the forefront of sugar reduction research. The article also interviews Jane Milton, Chief Inspiration Officer for the Food & Drink Innovation Network (FDIN) and Richard Worrall, Head of Projects at the Food Innovation Centre, based at The University of Nottingham, to talk about the importance of R&D within the food value system.
To read full article, visit: FoodChain Magazine, Feb. 2018 (page 12-13)