Fermented savoury systems can rebuild flavour after sodium and additives are cut; CJ’s new application-center network shows the business is formulation, not powder.
Bio-produced N-acetylglucosamine moves a familiar wellness molecule into dairy, drinks, jellies, confectionery and baked goods—while narrowing the formulation brief to dose, taste and eligibility.
A new filing defines a food-development platform that models ingredient interactions and carries scientific, sensory, consumer and business constraints across the R&D workflow.
Native grain fractions are testing whether protein and prebiotic fibre can deliver stronger nutrition without the usual taste, texture or tolerance penalty.