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Food and beverage, cosmetic and retail industries
News, information and comments about food and beverage manufacturing, food service, retail and personal care

Category Archives: Formulation and Recipe Management

trends in food and beverage formulation

4 Trends in Food and Beverage Formulation

By | CPG News, Formulation and Recipe Management, New Product Development and Innovation | No Comments

The food and beverage industry has been very dynamic in following trends in order to stay ahead of the game. Taking into consideration those trends, companies largely invest in new product development or re-formulation. Indeed, the need to develop new products through new or re-formulated recipes is supported by strong competition and demanding consumers – especially Millennials. Recently, there has been a great focus on reformulating or developing new product with healthier ingredients and cleaner labels. Formulators have been challenged to find new ways and ingredients to simplify labels while meeting expectations in term of nutrition, function and taste.

Here are some trends that should be embraced to stay relevant with consumers:

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Without

Without silicone, Without sulphates, Without parabens… The “Without” Phenomenon of Cosmetics

By | Formulation and Recipe Management | No Comments

Within the last few years, the “without” phenomenon in cosmetics has expanded significantly. Many brands of cosmetics have started openly displaying on the packaging of their products the following claims; without silicones, sulphates, endocrine disruptors, etc. So the question stands, Is this a marketing stunt for brands or is there a real security and benefit for consumers?

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Product portfolio calculation

A focus on the mass calculation of a product portfolio

By | Formulation and Recipe Management | No Comments

Whether it’s reconditioning a product, adding a promotion, promotional gift or change of supplier, these modifications are permanent on any product. Needless to mention that all of these are necessary for a product to continue to evolve with the times as well as continue to meet regulation requirements. And in the food sector, with prices that are particularly volatile, products require regular updating.

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produit laitier

Case Study: How to optimize the cycle of innovation and production in the dairy sector?

By | Formulation and Recipe Management | No Comments

Let’s take the example of the French industrial specializing in desserts grouped under the name “Yoghurt”. In this industry, there are many ingredients for a product, and there is, therefore, a lot of information necessary for R&D to be calculated such as for example nutritional value and the cost which is why a PLM solution is essential to keep everything clear and on track.

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