Coffee market – How to innovate faster, better and cheaper with Chinese partners
Explore how Chinese manufacturers are empowering entrepreneurs to disrupt the coffee industry with advanced technology and affordable solutions.
Colouring foodstuffs as alternatives to e-number additives
Learn about the key differences between about these two components and why colouring foodstuffs are fast becoming more popular in the ‘cleaner’ food and beverage world.
Colour psychology in food & beverage packaging
Why are oranges packed in red nets? We delve into the fascinating psychology of colour with real-life examples and scientific research.
Umami revolution: the “5th taste” shaping food innovation
Umami the “5th taste” that’s transforming the industry for good – from ancient wisdom to cutting-edge science, discover how umami is unlocking new possibilities for health and sustainability.
Maslow’s hierarchy of needs for segmentation
How do you decipher where your product will sit in the market? Let’s delve into this intrigue question using a commonly understood methodology – Maslow’s Hierarchy of Needs.
Blue Spirulina: trending ingredient
Delve into this trending functional ingredient, how it’s being used and why it’s a nutritional powerhouse.
Innovation deep dive: personalised nutrition
We sat down with Ranjana from GourmetPro to discuss innovation in personalised nutrition. Read the full interview now.
Consumer acceptance of cultivated meat remains divided, LinkedIn poll reveals
In a recent inewtrition LinkedIn poll, participants were asked to share their opinions on cultivated, or lab-grown, meat. The results of the poll, which garnered 23 votes, provide a glimpse into the diverse range of sentiments surrounding this emerging food technology. According to the poll, 35% of respondents expressed excitement about cultivated meat, seeing it […]