In recent years the number of reformulated foods introduced on the European market has increased enormously, with leading food manufacturing companies reporting the reformulation of at least 50% of their foods.
How might we make predictions in a world of choice and randomness? If we borrow a concept from modern physics, we may be able to make lots of predictions rather than just one.
Phenolic compounds are secondary metabolites synthesized by plants that may have beneficial effects on human health and provide protection against chronic diseases.
Clean label is not a trend anymore, it is considered to be standard for many consumers and food manufacturers. Consequently, the food industry keeps moving toward such products, in order to meet consumers’ demands.
Creme Global’s collaboration with Food Drink Ireland (FDI), culminated in the launch of a new report titled FDI Evolution of food and drink in Ireland 2005 -2017. The report shows the decreases in sugar and saturated fat in Irish diets between 2005 and 2017 as a result of voluntary undertakings by food and drink companies.
The evolution of novel data processing technologies is fast paced and the volume of data being generated is growing by the second. The food industry stands to benefit from this […]
This article continues from part one of this two-part article. Product Stability and Shelf Life – Predictive Modelling To ensure consumer safety, product quality and to preserve concentration levels of […]
At Creme Global we believe in the collection, integration and secure sharing of data to produce insights and clarity and to create value. For over 15 years, we have worked with leading organisations around the world on secure, collaborative, data and scientific modelling solutions.
The latest consumer and innovation trends impacting the food industry. The first in-person IFT FIRST conference in a while kicked off in Chicago this week and it was a joy […]