Plant-Based & Alternative Proteins Evolution: Recent Breakthroughs Opening New Growth Avenues
The popularity of plant-based food trends and shifting demands for alternative proteins are primarily driven by customers’ preferences for novel alternatives, such as peas, canola, and faba beans. However, achieving the optimal taste, mouthfeel, and texture is one of the most pressing impediments for plant-based food industry players. Companies struggle with mass-level commercialization of plant […]
Technology Scouting – Melatonin Alternatives
A renowned F&B company partnered with Stellarix to seek melatonin alternatives to navigate the changing regulatory landscape in Brazil. The strategic guidance and recommendations provided by F&B consultants facilitated the identification of next-gen alternatives, helping the client strengthen its market foothold amidst the changing regulatory and market landscape in Brazil. Client Background: The client is […]
Technology Overview – Off-taste Removal of Plant Proteins
The client was looking for plausible solutions and emerging technologies for maintaining its competitive edge in the F&B industry through fulfilling customer expectations and enhancing customer acceptance. With this forward-looking innovation objective, they reached out to Stellarix to identify and evaluate potential technologies encompassing novel processing solutions that can retain nutritional value while enhancing the […]
The Future of Food R&D: 5 Disruptive Innovations Transforming the U.S. Market
The future of food won’t be shaped solely by new products but by new ways of discovering, designing, and producing them. Food R&D is entering an era of rapid transformation. Rising expectations around sustainability, functionality, and speed-to-market are pushing innovation teams beyond conventional formulation and ingredient development. From AI-powered discovery to precision fermentation and cultivated […]
Future of Synthetic Food Colors: Beyond Petroleum-based Dyes
Key Takeaways: As the US FDA decides to phase out petroleum-based food dyes by the end of 2026, a bigger question emerges on how this decision will reshape the future of food coloring. For now, they have decided to follow a series of measures for the systematic removal of certain synthetic food dyes from the […]
The Future of Chocolate: Exploring Cell-Cultivated Cocoa
Chocolate is one of the most beloved foods worldwide, but its primary ingredient—cocoa—faces significant challenges. Climate change, deforestation, labor exploitation, and fluctuating yields threaten the long-term sustainability of cocoa farming. As global demand for chocolate continues to rise, researchers and companies are turning to cell-cultivated cocoa as a promising alternative to traditional cocoa farming. Cell-cultivated […]
Quantification of Beta-glucan in Pet Food
A prominent player in the pet food industry approached Stellarix seeking an advanced solution to quantify specific beta-glucan linkages (β-1,3 and β-1,6) in pet feed and other food matrices. The goal was to gain a deeper understanding of beta-glucan quantification techniques during the pet food production process and identify the most efficient methods for their […]
Culinary Upcycling: The Future of Sustainable Food Practices
Sustainability has become a core focus of the food and beverage industry in a world that’s increasingly aware of its environmental footprint. One innovative concept gaining momentum in this space is culinary upcycling. This idea challenges traditional food production processes by turning food waste or by-products into high-value, usable ingredients. Culinary upcycling not only helps […]
Mood Food: The Connection Between Diet and Mental Well-Being
Mental health is equally important as physical health for people, and the recognition and awareness have shifted the emphasis on mood food. It is not just a growing trend but a phenomenon here to stay, exploring the connection between what we eat and how we feel. There are certain foods that have been noted to […]
Protein Reimagined: Innovations Shaping Sustainable Nutrition
Single Cell Protein: Solving The Scaling Equation The global demand for animal-derived protein is estimated to reach 1250 tonnes by 2050. The food industry will thus be burdened with meeting this exponential demand growth while upholding the sustainability commitment. This conundrum is shifting the focus to more refined choices like cellular agriculture, single-cell protein, air-derived […]