Webinar | Beyond Taste: Multisensory Trends Driving Food Indulgence
14 August | 12 PM ET: Register Now
Webinar | Beyond Taste: Multisensory Trends Driving Food Indulgence
14 August | 12 PM ET: Register Now
Cocoa has become a growing problem for food manufacturers, both in sourcing and formulation. A report by The International Cocoa Organization estimates that the global cocoa production recovered in 2024–25
In haircare, innovation is no longer rewarded solely for novelty. As cosmetic regulation tightens and claims face greater scrutiny, the categories best positioned for long-term growth are not necessarily the
A leading confectionery company wanted to leverage aroma packaging to boost consumer engagement. The company partnered with GreyB to explore packaging technologies that could enhance product experience through controlled fragrance
Sakshi’s team hit a bit of a wall during an ingredient-scouting project for a leading chocolate company. The key question was simple but tricky: “How do you even test ingredients that
Xylitol has become a popular sugar reduction solution for confectionery in Mexico. However, it currently costs roughly five to six times as much as regular sugar. This is a major
Cargill’s CTO, Florian Schattenmann, recently highlighted that food tech trends like AI, next-generation fermentation, and precision nutrition will define food R&D through 2030. The company itself has invested over $2
When GLP-1 drugs first entered the market, many expected a sharp decline in indulgence categories like chocolate. “The top reason to eat chocolate is to satisfy a craving. And if
Food moves through a system where production, storage, transport, and retail are tightly linked, but decisions across these stages are rarely aligned. The result is a ~32% loss in global
Every extra gram of protein you add to ice cream risks breaking something: texture, mouthfeel, overrun, or clean-label ingredient constraints. Viscosity increases, and chalky protein ruins the taste. In practice,
Even your perfectly tempered chocolate blooms under supply-chain temperature swings in hot, humid markets like the Middle East and Asia-Pacific. Most commercial fixes come with drawbacks. Barrier coatings crack under
F&B experts hardly took notice when GLP-1 drugs first entered the market. “I don’t think it is going to be the wild, dramatic impact being suggested,” remarked Rick Miller, the
Allulose is often hailed as the king of alternative sweeteners. But tagatose also has some prebiotic benefits. So then, which one is “better?” Both these compounds occupy a very similar
50% of traditional weight-loss programs for pets fail, often because busy pet owners find it hard to stick to strict feeding schedules, or resist those pleading eyes at dinnertime. The
Key insights: 90% of GLP-1 users now express interest in food products that support their health goals, reflected in their changing shopping habits. GLP-1 users are consuming 127% more high-protein
What if I tell you that you could pull alcohol out of beer in just 60 seconds without touching the flavor? That’s exactly what Alfa Laval is doing. Their De-alc
Biotechnology companies worldwide face a major bottleneck: turning scientific discoveries into real, scalable products. Manual cell culture is slow, difficult to reproduce, and heavily dependent on individual skill. Even experienced
