Three techniques for preserving and improving meat texture in chicken and fish
“Texture is among the most critical and perceptible meat features that influence consumers’ first impressions and final quality judgment when purchasing a meat product.” – Mir N.A., Rafiq A., Kumar, F., et al. Journal of Food Science and Technology A powerful shift towards minimally processed meat products has taken root due to consumers’ growing consciousness. […]
Latest Non-Thermal Food Processing Trends to Watch in 2025
HIPERBARIC’s latest beverage processing technique boosts shelf life from a few days to over a month! Emerging trends like HPP (High-pressure processing) and PEF (Pulse Electric Field) are vital in shaping the future of non-thermal food processing. These methods address issues such as ineffective sterilization, low shelf life, and controlling pathogenic bacteria in food. This […]
Sustainable Ice Cream Innovations: How Mushrooms and Algae Cut Carbon Footprints.
Mycelium-based ice creams are helping create a carbon-neutral manufacturing process through CO2-consuming microbes! Similarly, starch-infused ice cream formulations are reducing energy consumption during production. Algae, microbial electrolysis cells, and on-demand freezing are set to disrupt the traditional cold chain, potentially slashing emissions by up to 35%. Several emerging cutting-edge technologies promise to deliver sustainable, guilt-free […]
Ice cream that reduces weight and 3 other trends you must track in 2026
At first glance, the connection between GLP-1 and ice cream is not obvious. High-protein ice cream itself is still an emerging category, and GLP-1 for ice cream is even newer. Many brands are now asking critical questions: How exactly is demand for ice creams changing? What does satiety-driven indulgence look like? And how are competitors […]
5 Ice Cream Innovations Solving Texture, Stability, and Scale-Up Challenges
The global ice cream and frozen dessert market was valued at USD 148.7 billion in 2025 and is on track to reach USD 159.9 billion in 2026. However, most of this growth is concentrated in exactly the formats that are hardest to deliver: premium, functional, plant-based, high-protein, clean-label. These variants already command 30–40% price premiums. […]