The Untapped Market of Enzymes in Food Technology
According to a study, about 65% of the population has reduced lactose digestion. This means a majority of people cannot consume most dairy products. However, it’s also true that a major subset of this population would love to consume alternatives that taste like dairy, albeit without the consequences. This signifies there’s a huge untapped market with […]
Recent Food Tech Innovations Shows Companies Focus for 2026
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 billion in fermentation over the past three decades. Yet most teams are still struggling to turn similar innovations into predictable outcomes. The gap is not […]
How Food Startups Are Solving the Texture And Taste Problem in Fat Replacers
About 70-75% of adult diets exceed the 10% saturated fat limit recommended by the WHO. This contributes to obesity and metabolic syndrome. In some European countries, it exceeds 27.5% of total energy intake! Replacing these fat compounds with healthier replacers, without compromising taste or mouthfeel, has become a significant challenge for food manufacturers. This article details […]
Extending the Shelf Life of Food Products: Innovative Solutions from the Industry
The food industry is experiencing a surge in consumer demand for healthier, safer, and more sustainable food options. However, a common challenge faced by both consumers and the food industry alike is to extend food shelf life. This limitation not only contributes to food waste but also hinders access to fresh and nutritious options. Explore […]
AI Ingredient Discovery Moves Mainstream among Top F&B Innovators
85% of new CPG products fail within two years. For the survivors, each six-month delay can erase 15-35% of a product’s net present value, while competitors capture market share that may never be recovered. Yet half of ingredient candidates still crash in late-stage feasibility—after months of bench work, procurement negotiations, and blown launch windows. The […]
Top Trends in GLP-1 Foods Every Researcher Should Be Tracking Right Now
The rising use of GLP-1 receptor agonists like Ozempic and Wegovy isn’t just a medical trend; it’s also changing the landscape of the food and beverage industry. According to a 2024 survey by Morgan Stanley Research, 59% of individuals on anti-obesity medication are drinking more tap or still water, 66% are consuming less soda and […]
Can Functional GLP-1 Chocolate Deliver the Same Indulgence? How Chinese R&D Teams Made It Work
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 GLP-1s do quell ‘food noise’ and therefore cravings, that could pose a threat.” – Kiti Soininen, category director for UK food and drink research at […]
Cocoa-Free Chocolate Is Out Of R&D Labs And Ready To Fool Your Taste Buds
Cocoa is at a breaking point. Climate change, crop diseases like the black pod, and supply chain instability have driven cocoa prices to an all-time high of $12,906 per metric ton. At the same time, aging cocoa trees, concerns about forced labor, and looming regulations such as the EU Deforestation Regulation (EUDR) are reshaping sourcing […]
7 Beverage Innovations Redefining Consumer Drinking Experience
When Coca-Cola filed a patent for supercooled beverage nucleation — a technology that turns a chilled drink into an instant slush through a single gas pulse — it signaled how deeply engineering, biology, and consumer experience are converging in a cup. This innovation is evidence that consumers are no longer satisfied with just hydration. They […]
How Collaboration is Fostering Innovation in Food & Beverage Industry
Compared to other industries, innovation in the food and beverage domain can be quite slow. However, the industry progressed during covid to keep up with the rapidly evolving consumer habits and needs. And post-pandemic, it has become vital for the Food and Beverage industry to make room for collaborative environments given that consumers expect more creativity, new […]