What is the biggest challenge to functional foods? Restrictions brought by advertisement regulations are way ahead of others. How should brands and suppliers deal with stringent advertisement regulations?

Never to be tested positive for Covid again! Ways to strengthen the immune system become a trending topic among consumers. What immunity supplements are available? What may hinder them on the way to market?

Probiotics in sausages, cake, ice cream...how many possibilities do the bacteria in food and beverage?

Probiotics are not yet old, but postbiotics have arrived. In the field of intestinal health, postbiotics has become a new force with great market prospect. In this era of national health, we have to say "NO" to "flu" and "allergy"!

Aging, fast pace of life, information over-loading, long recovery after Covid infection...our brain needs a storage clean-up!

Global sales of mushroom in 2021 grew 16.1% compared with 2020, according to Presence, a U.S. company in the food industry. It is estimated that the global market value of mushroom will hit USD 19.33 billion by 2030. What do people see in mushroom that attracts a ten-billion market? Is it a magic one-for-all product – immunity improvement, brain health, and emotional management?

In 2023, GABA benefits not only sleeping but also mood, beauty, and sports nutrition! How many surprises GABA has for us?

Sugar reduction remains a key tone in 2023. However, consumers are scared off by complicated ingredient names. As more brands claim to upgrade recipe with lower sugar content, who will stand out and offer a better choice?

Scientists at Tate & Lyle have seen in a large number of studies that Asian people exhibit a higher risk of developing diabetes, and China is one of the most affected areas. Many researches show that dietary fiber seems to be a key factor in controlling diabetes. How to manage weight more effectively? What kind of dietary fiber can help lower the risk of diabetes? Where else can dietary fiber play a role?

Additives are both the soul of the food industry and evils in consumers’ eyes. How many additives have been replaced by natural ingredients out of consumers’ strong awareness of heath? What is the right way for brands to communicate with consumers about additives?

Mature contract manufacturing renders similarity in the ingredient list of products from different brands. However, the same ingredients in the same sequence could mean quite different things when dosage differs. How can brands stand out from all the product twins resulted from contract manufacturing?

Plant-based products are more than plant-based meat and milk. What are the high-potential applications of plant-based products to be developed? In no shortage of animal protein, why do consumers put their eyes on plant-based products?

Imagine, will you be interested in building ingredients into food combinations just like playing Lego pieces?

Ingredient selection, recipe engineering, product test, ingredient discovery...Is there a boundary to the capabilities of AI?