Theabrownin: 3 must-knows about new ‘Nobel Prize-worthy’ ingredient
Theabrownin has been touted by Chinese food scientists as a ‘direct route to the Nobel Prize’ – here are three key reasons for their excitement
Archives for June 16, 2025
South Korea emerges as hotspot for sugar-free innovation
South Korea saw over 20% growth in sugar-free innovation last year, highlighting new opportunities for global health-focused brands
聚焦中东：“阿联酋制造”需求、棕榈油需求、零食等
本期“聚焦中东”包含“阿联酋制造”需求、棕榈油需求、印度制造零食等专题报道。
更健康的选择：功能性替代蛋白质、印度联合利华营养饮料等专题综合报道
本期“更健康的选择”包含功能性替代蛋白质、印度联合利华营养饮料等专题报道。
可持续发展内容：百事加速器、升级再造糕点、混合蛋白质等
本期“可持续发展内容”包含百事加速器、升级再造糕点、混合蛋白质等专题报道
聚焦中国：抓住 Z 世代市场、日本海鲜禁令、中国饮料行业等
本期“聚焦中国”重点关注 Z 世代的糖果创新、中国重新考虑对日本海鲜的禁令、中国饮料行业的演变等
China Focus: Capturing the Gen Z market, Japanese seafood ban, China’s beverage space, and more
This edition features candy innovations for Gen Zs, China’s reconsideration of Japanese seafood ban, the evolution of China’s beverage space, and more
Texture: The key to crafting excellence in food and drink
Paid for and content provided by Ingredion
The perfect texture is key for achieving superior eating experiences and brand loyalty. But it’s a multifaceted challenge.