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A new fibre-focused report from the British Nutrition Foundation (BNF) has outlined several ways the industry can help ...

New report reveals just four percent of UK adults meet fibre recommendations and highlights major opportunities for reformulation across foodservice and retail. The British Nutrition Foundation (BNF) ...

North American brands are entering a new era for food and beverage colors.Shifting consumer expectations, accelerating state ...

Nestlé, Danone and Muscle Milk’s approach to reformulation reflects a broader shift away from “free-from” and “reduced” ...

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Abstract: Reducing the number of selected features and improving the classification performance are two major objectives in feature selection, which can be viewed as a multiobjective optimization ...

Abstract: The demand for wireless connectivity has grown exponentially over the last few decades. Fifth-generation (5G) communications, with far more features than fourth-generation communications, ...

Nestlé USA has completed its 2026 goal of removing artificial colors defined by Food, Drug & Cosmetic (FD&C) from its US food and beverage portfolio as part of the company’s broader reformulation and ...

The food industry is in a state of semi-permanent reformulation - does artificial intelligence offer the solution to all our re-development woes? We’re in a cycle of continuous reformation. Supply ...

Fragrance development goes far beyond creating new scents. Here, perfumer Nathalie Rouquet explores the different types of fragrance reformulations, and why they are needed You need to be a subscriber ...