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 […]
How AI Became Unilever’s Catalyst for Food Supply Innovation?
With over 500 active AI projects globally, Unilever demonstrates that AI in food supply chains represents a fundamental business transformation rather than incremental improvement. It has made strategic investments of over $8 million through partnerships with institutions like Mitacs. This AI-driven approach has delivered results such as sales increases through smart freezers in various markets, […]
China is making candies that will heal your teeth and sleep cycle
People aren’t just looking for sweet treats anymore – they want something that satisfies their cravings and offers a benefit, whether it’s extra protein, gut health support, or even stress relief. Julie Johnson, President of HealthFocus International A growing trend indicates that 75% of consumers are willing to pay more for confectionery products that offer […]
Is Your Beverage Pipeline Future Ready? The Tech, Ingredients, and Trends You Need to Watch Now
The UK’s proposed higher tax on beverages containing more than 10 grams of sugar per 100 milliliters directly targets iconic brands like Coca-Cola. Meanwhile, the HFSS regulations ban advertisements of products high in fat, sugar, or salt, forcing brands to rethink their entire marketing playbook. The regulatory squeeze doesn’t stop there. By 2026, the FDA will […]
Precision Nutrition is Turning Your Toothpaste into a Multivitamin. Here’s How?
Personalizing a nutrition product to an individual’s genes, metabolism, and microbiome is scientifically complex, costly, and time-consuming. The process requires recording detailed genetic, nutritional, and lifestyle data for each person. Once collected, this data presents another challenge: analysis at scale. A single continuous glucose monitor can log thousands of readings per user every day, alongside […]
What’s Really Shaping the Future of Food? Seven Trends You Shouldn’t Ignore
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 associate director of food and drink research at Mintel, echoing the broader sentiment that these drugs wouldn’t rattle the food ecosystem. Today, the numbers tell […]
Doritos That Come With AI, and Other Innovations in Esports Nutrition
Your customers aren’t just those browsing aisles at grocery stores or clicking through online shops. Some are deep into their screens, locked in intense gaming battles. Energy drinks are a go-to for many of them, but they often fall short in meeting the unique nutritional needs. High sugar content, excessive caffeine, and lack of essential […]
10 Leading Food Tech Companies to Watch in 2025
Global food‑tech market rose from about $172 billion in 2022 to $210.9 billion in 2024, forecast to grow at ~8.2% CAGR through 2034. In North America, the sector is expected to grow at ~9.4% annually from 2023 to 2030. This growth is driven by automation, digital supply chains, sustainable products, and consumer demand for alternatives. At the same time, […]
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 […]
Making Foods Salty without Sodium: Potassium, Masking Agents, Micronization, and More!
Your company wants you to remove sodium from the snack formulation while maintaining the same level of saltiness. But the problem isn’t just taste. Sodium shapes texture, ensures microbial stability, supports processing, and masks off-notes that quickly surface when reduced. Swapping to traditional substitutes like KCl can get you roughly a 20% reduction, but the […]