As we approach 2026 The Aurora Ceres Partnership Ltd has taken a deep dive into the trends that are being reported across the industry, and looking at how they will emerge to take us from chaos to clarity. In an era defined by cognitive clutter and constant choice, food and […]
Ingredients
77 posts
Challenge: To identify a range of emulsifiers suitable for use in food and beverage applications. Client: Global FMCG manufacturer Background: Emulsifiers are used across a wide range of food and drink products to that stabilise mixtures of ingredients such as oil and water, which would, without emulsification and through the use of […]
Challenge: To identify a range of humectants suitable for use in food and beverage applications. Client: Global FMCG manufacturer Background: Humectants attract and hold water within a food or cosmetic products. In foods they are effective in controlling the water activity within a product, restricting water availability for microbial growth and preventing […]
The benefits of a different perspective for your discovery Market Mapping and Technology Scouting exercise. Innovation, R&D, NPD, call it what you will, can be a challenging process. It is often driven by different motivators: economic drivers, necessity, opportunity, trends. Regardless of the initiator, from a development perspective, they all […]
The popularity of GLP-1 Receptor Antagonists (GLP-1RA), licensed medications that help to regulate blood sugar and may promote weight loss, have been a constant news item since 2022 due to their use by celebrities to affect rapid weight loss.
Challenge: To identify agricultural practices for the natural production of enhanced value crops, through optimisation of specific desired components such as nutrients or functional ingredients. Client: Global FMCG manufacturer Background: Sustainability is a complex topic and with factors, such as growing population and climate change, optimisation of crop yields for enhanced value […]
Challenge: Alternatives to ascorbic acid as anti-browning agents Client: Added value fruit product producer Background: Cut fruits and vegetables are susceptible to browning due to the oxidation of tyrosinase enzyme (Tyr), also known as polyphenol oxidase (PPO). This is often referred to as enzymatic browning and is typically inhibited through the application […]
Challenge: To identify natural materials, that can be incorporated into a product to provide a phased or pulsed delivery to ensure constant “pH boost”. Client: Global FMCG manufacturer Background: In the product, the delivery of flavour and active ingredients is enhanced at elevated pH (> pH 8.0). However, as the product is […]
Challenge: To identify natural materials, that can be incorporated into a powder based food product, to act as an inert filler, increase the bulk density and act as as a carrier for active ingredients with little or minimal interaction with other ingredients or functional components. Client: Global FMCG manufacturer Background: Increasing the […]
Challenge: Enhance the functionality and organoleptic properties of its products through the application of delayed or controlled release technology, such as encapsulation of functional, active or flavour components. Client: Global FMCG manufacturer Background: Controlling the release of functional or flavour components in food and drink products is beneficial, as it allows the […]