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.
Blog Category: Food technology & innovation
Category: Food Technology & Innovation
Beauty and Brains: emerging field of neurocosmetics
Neurocosmetics is revolutionising the way we approach skincare by targeting the intricate connection between the brain and skin. Dr. Raphaëlle O’Connor delves into the exciting potential of this new approach to beauty.
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.
Innovation deep dive: personalised nutrition
We sat down with Ranjana from GourmetPro to discuss innovation in personalised nutrition. Read the full interview now.
Super seaweed: boosting biomaterials through innovative cultivation techniques
Marine macroalgae have emerged as a promising source of natural metabolites with remarkable health benefits. Researchers from Tel-Aviv University and Israel Oceanographic & Limnological Research
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
Breakthrough sensor for drink spiking detection: a testament to interdisciplinary science
A sensor developed by 18-year-old Angie Fogarty to detect drink spiking incidents not only addresses a pressing societal issue but also exemplifies the interdisciplinary nature
US approval of stem cell meat paves the way for a revolutionary future of food
According to the Good Food Institute, global investments in alternative proteins, including cultivated meat, reached $2.9 billion in 2022, indicating a substantial commitment from investors.
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