Sugar Reduction Innovation Hitting the Sweet Spot
A mindset shift has occurred over the past year and many businesses are realising that those who do not innovate, do not move forward. Innovative companies are more profitable in the long run so a clearly defined innovation roadmap can be a large part of the pathway to success in our Covid-impacted world. This type […]
Sensory Science for Consumer-Centric Product Development
The effective use of sensory science has the power to elevate your product development process and give you that competitive edge to gain success in the market. Putting the consumer first in the new product development process is key to greater success. Unlocking the answers to what it is that consumers want will help to […]
Flaxseed: nature’s best-kept multifunctional ingredient.
When we think of superfoods, we tend to think of exotic, novel-sounding ingredients as being better than the common products that are readily available such as broccoli, berries, beetroot or oats. This article will focus on one such superfood – flaxseed – which goes by the Latin name ‘Linum Usitatissimum’ and means “most useful”. I want […]
Which Delivery System to Choose for Functional Foods?
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 topic but I’ll go through a few of the main ones here. In short, an […]
Consumption Rituals: Consumer-Centric Innovation Approach
Food means different things to different people. For some, it is merely a source of energy and is seen as fuel. For others though, food is a large part of their daily routine, so much so that other activities are often planned around mealtimes and other consumption rituals. Food can be a connector. A conversation-starter. […]
Enriching Milk with Nutritional and Multifunctional Fibres
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 […]
How personalised nutrition strategies are impacting the future of food.
Ultimately, every single person is different when it comes to health and well being through nutrition. We all have a specific DNA, blended with different eating habits, daily activity levels, and degrees of allergies or reactions to certain foods. That is why it would be almost impossible to provide a one-size-fits-all approach to nutrition. We […]
Big Data: Big Influence on our Food Industry
Big data was once only something that big business could take advantage of but now, thanks to the growth and availability of certain technologies, start-ups and smaller companies can also access and benefit from what big data has to offer. Increased consumer understanding, shopper behaviour and an ability to design and develop food products that […]
Clean Food Science: a manifesto for the democratisation of healthy food
With a fundamental shift in consumer attitudes and behaviour, R&D approaches have evolved over the years to meet the growing demand for nutritious, affordable and convenient foods. Food-Tech is accelerating the clean food science phenomenon by revealing consumer unexpected and unexpressed needs. Innovators are using market research, consumer insights analysis, and expert trend-tracking to adjust […]