Sarah Stocco, solution consultant, Infor, looks at the fusion of product lifecycle management and Artificial Intelligence in crafting the recipe of innovation.

Across the food and beverage industry, ingredient companies that provide premium, natural, and clean-label products are experiencing substantial growth. This is being driven by chefs, retailers, and consumers that continue to demand higher-quality, fresher, and better-for-you items. In this article, senior professionals in Harris Williams’s Consumer Group [1] – Tim Alexander, Brant Cash, Ryan Freeman […]

In a series of articles for Food Engineering & Ingredients, Athanasios Garoufas will look at alternative proteins and the various technologies that enable the development and production of meat alternatives. Alt proteins include plant-based protein products, cellular agriculture (cultivated meat), mycoproteins, insect proteins and precision fermentation. In this article, the author looks at the difficulty […]