Food Science & Technology Expertise – 24/7
I maintain a few resources on ingredients, their functionality and nutritional profile as a service to the industry. Reach out to me for corrections, additions, and suggestions, or if you want to help maintain these resources.
The Challenge: -Upcycled products utilise ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The past decade has seen an increase in plant-based […]
What would you be able to achieve if you could correctly identify the right up-and-coming trends for your business or category? It would likely make a big difference to the overall strategic decisions you make as well as inspire different […]
What do you think the common denominator is between the most successful projects in the food industry? There are a lot of potential responses to this, but for me, the common denominator is a good Project Manager. When referring to […]
An ‘Innovation Gap’ occurs when the belief in the importance of food innovation for future success is present within an organisation or brand, but that same organisation or brand is not satisfied with their current level of innovation. This gap […]
Enzymes comprise globular proteins that catalyse biochemical reactions. In simple terms, food enzymes help the body begin the process of digestion by contributing to the breakdown of food components into smaller nutrients that can be more easily absorbed into the […]
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open […]
As a result of the global pandemic, consumers have begun to look after themselves more and there is an increased understanding that our health begins with our nutrition. For this reason, botanical ingredients have broken through the trend barrier and […]
According to a McKinsey report, the market for alternative protein is valued at approximately $2.2bn compared with a global meat market of approximately $1.7 trillion. Given that the market for meat has been around significantly longer than the market for […]
If you would like to have a conversation with Raphaelle regarding a reformulation project for your product range, you can book a 1 hour consultation or send an email to [email protected] With every year that passes, we better understand the […]
When the pandemic began just under one year ago, new product development (NPD) plans were one of the main elements to be dropped from the priority list for many functional food and beverage businesses. The food industry has since adapted […]
