As the food industry fixates on cultivated meat and precision fermentation, Dr Briony Sayers, ACI Group, argues that the most impactful lever for sustainable protein transition may already be within reach. She examines the science and commercial logic behind partial meat substitution — and makes the case that incremental reformulation, applied at scale, could deliver […]
A landmark qualitative study spanning 11 countries and more than 150 parents has put the children’s nutrition category under the microscope, exposing a persistent gap between what parents of 3–12-year-olds genuinely need and what the market currently delivers. The findings, published by FrieslandCampina Ingredients, point to four non-negotiable priorities – and offer food scientists and […]
Karsten Smet, CEO of ACI Group, investigates the complex physiological, neurobiological, and sensory mechanisms that govern satiety – revealing why food formulation, far beyond calorie content, determines how effectively a product regulates appetite. Drawing on emerging research into olfactory-neural pathways, hormonal signalling, and macronutrient functionality, he makes the case for ingredient-led design strategies that align […]
As GLP-1 medications reshape consumption patterns at scale, Greg Holgate investigates how appetite suppression is forcing food and beverage manufacturers to fundamentally reconsider formulation strategy, ingredient selection and value creation – shifting the commercial imperative away from volume towards nutritional efficiency and demanding that reformulation moves from tactical response to long-term strategic priority.
As social media reshapes consumer demand at unprecedented speed, chocolate manufacturers face mounting pressure to retool production infrastructure for an era of viral trends. Brith Isaksson, Global Food and Beverage Segment Manager at ABB, investigates how variable speed drives, high-efficiency motor systems, and closed-loop process control are enabling manufacturers to achieve the industrial agility required […]
Scientists at KTH Royal Institute of Technology in Stockholm have produced tunable hydrogels made entirely from wheat bran arabinoxylan and wheat gluten – marking the first systematic incorporation of a plant-derived protein into bran-based gel systems. The work points to new applications for cereal milling side streams as functional food hydrocolloids combining dietary fibre and […]
Shahar Rosentraub, Chief Product Officer at AKA Foods, evaluates the limitations of zero-shot AI in industrial food formulation, assessing why general-purpose language models lack the domain-specific grounding required for reliable R&D application — and identifies structured, data-driven deployment as the more scientifically credible path forward.
A review published in Nature Food charts the progress of autonomous micro- and nanorobots across three critical domains – food safety monitoring, pathogen removal and food processing – whilst identifying the technical and regulatory barriers that must be resolved before the technology can be deployed at industrial scale.
By Greg Holgate, Business Development Manager (Pharma) at ACI Group For decades, food indulgence was strongly associated with excess: larger portions, richer formulations, and bold flavour and colour systems designed to maximise shelf impact. In product development, indulgence often meant more sugar, more fat, or simply the ability to offer a more intense mouthfeel through […]
EFSA’s comprehensive re-evaluation of sucralose (E 955) confirms the existing acceptable daily intake of 15 mg/kg body weight per day and finds no safety concerns under authorised conditions – but emerging evidence on chlorinated degradation products at elevated temperatures has blocked an application to extend its use into fine bakery wares, with direct implications for […]
March 2026
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