Industrial Manufacturing
Non-thermal food processing is being explored as a sustainable alternative to traditional heating methods such as gas burners, steam, etc....
Sample Business Objective #1
Reduction & Reformulation
Sugar, Salt & Fat Reduction. Functional Ingredients. Clean Label.Delivering healthy, guilt-free but great-tasting food
Consumers have long demanded healthier options from the food & beverage industry that do not compromise taste and experience. In recent years, especially around topics like sugar content, regulatory agencies concerned with public health have matched that demand-pull with a stringent tax policy.
This push-and-pull has resulted in the critical formulation and end-product sensorial challenges. New limiter reduction technologies and alternative sourcing strategies will determine how the industry rises to this challenge – and which companies gain a competitive advantage by delivering an authentic healthful, guilt-free experience of delight to their consumers.
FutureBridge delivers insights to its clients across that entire spectrum of techno-commercial options.
Key Trends
Breakthroughs in product reformulation and limiter reduction/replacement help overcome critical formulation and end-product sensorial challenges
Perspectives
Reformulating Taste – the Critical Factor Driving Product Demand
Food and Nutrition
Have we ever heard a person saying the product had a bad taste or off-taste but will try it again and you try it too? Never right! We...
Mood Modulation in Beverages
Food and Nutrition
Today, stress is the new pandemic. Holistic foods that support mental well-being are gaining popularity among consumers. The food &...
Sugar Gummies – Reinventing as Healthy Sweets
Food and Nutrition
Sugar-reduced gummies especially vitamin and mineral supplement gummies are becoming increasingly popular across the globe. One reason is...
Business Objectives
Some examples of diverse business objectives we have worked with our clients
Strategic
- What should be our approach to provide an indulgent snacking experience?
- How do we innovate in the light of sugar taxes and consumer demand for reduced calories beverages?
- How should we change our formulation strategy to make science-based claims for reduced fats, salt, and sugar on our dairy and bakery portfolio?
Tactical
- What multi-sensorial approaches utilize ingredients, technologies, and or product formats to bring differentiated experiences to consumers?
- What should be our innovation & Go-to-Market strategy for fermented beverages beyond South-East Asia, especially in western Europe? Which innovative ingredients have received GRAS status and can be used in reformulated products? What are the opportunities associated with the application of innovative solutions?
- Who can be our potential partners in achieving our clean label preservation goals?
- How is the food & nutrition industry addressing the challenges associated with sensory and aesthetic features of alternatives? Who are our “best-fit” collaborators for the co-development of low-calorie products?
Operational
- What technologies/solutions are available to develop floating flavor spheres that would impart a unique experience to consumers?
- What are the strategies to stabilize heat-sensitive nutrients in baking products?
- What are the advanced delivery solutions to deliver nutrients at specified sites across the GI tract?
- What is the current state of the art for high-intensity sweetener solutions?
- What are the approaches beyond hydrocolloids & gums to improve the mouthfeel of reduced-calorie beverages?
