Don’t miss this Dairy Industry Competitive Analysis of Arla Foods!
Arla Foods has established a global presence, with annual revenue of $13.3 billion, and ranks 9th in the dairy industry. Apart from Arla Foods’ attractive revenue, there is more to it than that. Their strategy and research into dairy products and ingredients significantly impact the dairy industry. As a result, we constantly monitor Arla’s innovation. […]
Aspartame declared a possible carcinogen: The future of carbonated diet drinks
The recent news claims Aspartame is carcinogenic and will soon be banned. With almost every sugar-free beverage you can name, including Coke Zero, Diet Snapple, Fanta Zero, and Crystal Light, using it as an artificial sweetener, the news raised many eyebrows on the future of carbonated diet beverages. Will the R&D teams find Aspartame alternatives and […]
Allulose vs Tagatose: Find the sweet spot for your next product
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 “rare sugar” niche. But they differ quite notably in sweetness, calories, stability, and regulatory/nutrition positioning. For instance, using Allulose, product makers can achieve near‑zero‑calorie, low‑glycemic […]
Latest Coffee Upcycling Methods to Explore in 2025
According to sustainability researcher Gunter Pauli, coffee production generates more than 23 million tonnes of waste annually. However, these byproducts can have valuable applications that create new products! Companies and researchers are upcycling coffee byproducts into cosmetics, feedstock, and other food products to engage in the circular economy. One specific company, Kawa Project, found a […]
How AI, Precision Fermentation, and Bioprocessing will Transform Alternate Protein in 2026
Shinsegae Food Co. Ltd. researchers have discovered how to use AI to develop mutant microbial strains that produce higher-protein meat alternatives. Others, like Air Protein Inc., have created methods to leverage CO2 in feedstock to increase protein yields. In addition to yield optimization, new texturization methods have emerged to enhance the mouthfeel of vegan meat […]