Swiss-based chocolate and cocoa manufacturer, Barry Callebaut, has unveiled a new chocolate called ruby chocolate; the fourth type of chocolate to ever be created.
Soft drinks have always been a consumer favourite, but they need to adapt to changing consumer demands, and manufacturers would do well to innovate this category with healthy options. By Melanie Felgate, Senior Consumer Insight Analyst, GlobalData
Growing interest in personal health and awareness is driving growth in nutrition products. Weight management retail sales have increased rapidly, but developing nutritional and tasty products requires a lot of science. By Geoff Allen, MD, Synergy Thailand
Natural colours are increasingly replacing synthetics in Asia Pacific, but as these formulation changes are made, more technical expertise is often required to create colours with the right hue and stability. By Bryan Áviles, innovation scientist; Megan Jacobs, market specialist; & Katie Queen Rountree, application scientist, global support center, DDW.
With food waste management (FWM) gaining traction, key emerging opportunities such as in converting food waste to products like plastics, fruit juices or liquid fuels are being seen, finds Frost & Sullivan.
A group of scientists from the University of California, Irvine, the University of Western Australia and Flinders University have figured out a way to ‘unboil’ a boiled egg. The technique may be adopted to help reverse food waste in the distant future.