Science decoded, the business angle included.
Ingredient markets, clinical studies under scrutiny, regulatory, AI visibility. Every insight is sourced — PubMed, EFSA, dated reports — and ends with what it changes for your pipeline.
Insights — Page 3
Oral collagen: what science really says (and what marketing forgets to mention)
Oral collagen: a meta-analysis of 113 trials confirms benefits for skin and osteoarthritis, but no effect on sports performance.
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National food, nutrition and climate strategy (SNANC) 2025-2030: what impact on ingredients?
The SNANC 2025-2030 redefines nutrition and climate. What concrete impact will this have on reformulation and food ingredients?
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B2B marketing ingredients: generating leads in 2025 is a profession (and one that can no longer be improvised)
B2B ingredients marketing: what really works to generate qualified leads in food & nutrition in 2026.
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Precision fermentation: your next ingredients will come out of a vat, not a field
Whey without cows, collagen without animals, vanillin without beans: precision fermentation is revolutionising B2B sourcing. A look at the situation in 2025.
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On the road to 50 billion: the global high-protein powder revolution
The high-protein powders market will reach 49.6 billion$ in 2035. Analysis, trends, innovations and opportunities.
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Nutritional black matter: 150 known nutrients, 139,000 opportunities to be seized
139,000 bioactive compounds discovered in foods: welcome to nutritional dark matter.
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Amazon Grocery: when the e-commerce giant redefines the rules of the food game
Amazon launches Amazon Grocery with +1000 products under 5$. Analysis of the implications for ingredient suppliers and B2B distributors.
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EAT-Lancet 2025: strategic GPS (at last) for the ingredients industry
Actionable deciphering of EAT-Lancet 2025: roadmap 2026-2030, KPIs, PHD reformulation, sustainable sourcing, access. Everything you need to know!
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When microbes redefine taste
From the fermentation of cocoa to wine and beer, microbes play a key and unsuspected role in food innovation and taste.
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When the microbiome slows children's growth
A ground-breaking study reveals how genetic instability in the gut microbiome predicts growth problems in children as young as 5 months.
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The future of dining in 2026
Clean label, proteins, premiumisation... Discover the trends in dining in 2026 and their impact on ingredients.
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Understanding the role of storytelling in nutrition
Nutrition storytelling is transforming the way consumers perceive and interact with ingredients. Here's how it works.
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