Botanical Ingredients Bring Cleaner Labels

Botanical Ingredients Clean Label

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 are becoming more commonplace in premium product development projects for functional food brands who are […]

How can natural ingredients reinforce immunity?

Pomegranate bioactives consumer health

Throughout this period of time where we are all dealing with the Coronavirus pandemic and the aftermath as we move into second waves globally, I thought it would be a good time to share my thoughts on how we can best support our immunity levels in general through sources such as bioactives, natural ingredients and […]

Innovation In The Food For Beauty and Beauty-From-Within Industry

future of food vision genetically modified

Beauty, and health, begins and grows from within. This is something we have always known but it has only been in recent years that both the food and beauty industries have merged to form one larger beauty-from-within industry. Consumers nowadays are becoming increasingly aware of the relationship between their nutritional food habits and their health. […]

Could Clean Science Innovation be a Post-Pandemic Food Solution?

H2O water molecules in food science

First of all, let’s start with what clean science innovation refers to. When I talk about clean science in relation to the food industry, I refer to the exploration of the relationship between science and nature. The clean science concept is a relatively new idea particularly relevant to converging products and merging industries. To date, […]

Enriching Milk with Nutritional and Multifunctional Fibres

Glass of milk on blue background

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 with a focus on the use of multifunctional fibres. I will be using as an example the dairy milk industry and the newer, competing plant-based “mylk” (a […]