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From science to shelf: the rise of pet gut health innovation
Elisabetta Pierangelo, Global Vice President of Research & Development at Mars Pet Nutrition, reveals the latest research that is helping to reshape pet food formulation strategies that prioritise gut health for optimum overall wellness.
ArticleWhat happens to fresh food when there is no next delivery?
Commercial shipping exposes the limits of fragile food supply chains and the urgent need for resilience. Coby Sella, Chief Executive Officer of Agwa, argues that the lessons now playing out at sea signal where the wider food system is heading.
ArticleWhat 10 years of advancement mean for Process NIR reliability
Process NIR has a reputation problem. Not because the technology doesn’t work but because for many manufacturers, an earlier experience left a lasting impression.
ArticleHow wellbeing will drive food sector’s next phase of growth
Backed by data-driven insight, Sharon Bligh from the Consumer Goods Forum cuts to the heart of how manufacturers can get ahead of the curve by catering to the distinct yet varying needs of today’s consumer.
News
NewsGEA consolidates biotechnology scale-up centre in Sarstedt
The €4 million centre will test precision fermentation and cell cultivation processes before food firms commit to industrial-scale production plans.
NewsCarlsberg targets Asian market growth with Sapporo beer venture
Carlsberg will expand Sapporo Premium Beer across Asian markets and the UK through a new joint venture and licensing partnership.
NewsEU approves fibre-based novel food additive targeting weight gain
EU approval of IPE could open new opportunities for satiety-led foods targeting gradual weight gain before drug intervention.
NewsNestlé to remove artificial colours from products globally by end of 2026
Nestlé will remove artificial colourings worldwide by end of 2026, as manufacturers face rising pressure to simplify recipes and reduce synthetic additives.
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From ingredients to intelligence: building the data foundation for AI-driven food innovation
AI is reshaping food innovation, but its success depends on the quality of the data beneath it. Discover why structured product data is becoming the foundation for faster formulation, streamlined compliance and smarter decision-making.
From ingredients to intelligence: building the data foundation for AI-driven food innovation
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