Food Science Expertise
Biotransformation is defined as the chemical alteration of elements such as nutrients, amino acids, toxins, and drugs in the body. It’s important to take into account from a food science and product development perspective because of the way different nutrients […]
What is a delivery system and what is the purpose of having one? Is an innovative delivery system worth the extra money? What is the added value or benefit from a consumer perspective? There are many, many questions surrounding this […]
For many years, we have eaten with our eyes, but now it is time that we also ate for our eyes. Our vision can be affected by a number of factors, including ageing, genetics, lifestyle habits, and also nutrition. Research […]
This article is the first of what will be a two-part series looking at the current gaps in the overall value proposition between animal and plant-based protein sources. I will be using as an example the dairy milk industry and […]
Cannibalisation can occur across any industry, channel or product portfolio and is something that businesses and brands need to consider prior to launching a new product, running a long-term promotion, or entering a new channel or market. If not researched […]
Collaboration spreadsheet to help food scientists, and technologists to design nutritious and functional foods. Welcome your input and feedback.
“People are fed by the food industry, which pays no attention to health—and are treated by the health industry, which pays no attention to food.” – Wendell Berry The food industry today presents many challenges but also opportunities. Opportunities come […]
Consumer trends drive the need for new product innovations that satisfy specialised consumer needs, resulting in new market challenges & opportunities. Plant-based alternatives to animal products are rapidly expanding and the majority of sales are coming from non-vegans. It is, […]
