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Updates
How to Optimise Chocolate Flavour While Reducing Cocoa Costs in Bakery and Nutrition Products
Tuesday, 14 April 2026
Fluctuating cocoa prices and increasing formulation complexity are making it harder than…
How GLP-1 is Changing Food Formulation and What It Means for Manufacturers
Tuesday, 24 March 2026
GLP-1 medications are beginning to reshape how people eat and that shift…
Why Anosmia Awareness Matters to the Food & Drink Industry
Sunday, 8 March 2026
We supported Anosmia Awareness Day on 27th February. Anosmia is the medical…
Introducing Sorbic Plus
Friday, 6 March 2026
Up to 30 days mould free bread, while optimising yeast fermentation The…