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Across the globe regulatory bodies are implementing food-contact standards. Here are the latest updates: Japan Extends Transition Period for Food‑Contact Material Standards Japan’s Consumer … [Read More...]
The "gut health" revolution has moved far beyond the dairy aisle. As consumers seek functional benefits in everyday snacks, bakers and food scientists are increasingly tasked with incorporating … [Read More...]
For a food formulator, an emulsifier is often first viewed as a peacemaker—a molecule designed to keep oil and water from separating. However, in modern food science, the "functional" role of … [Read More...]
For food and beverage formulators, the role of thickeners and additives has evolved far beyond simple viscosity control. As we move into 2026, the industry is balancing a complex trifecta: achieving … [Read More...]