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Knowledge-driven Solutions for Dairy & Food Industries

Knowledge-driven Solutions for Dairy & Food Industries

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    • Scientific and Market Intelligence in Food
    • Technical Consulting
    • Research and Development
    • Technical Training
  • Resources
    • Funding for Food Innovation & Commercialisation
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      • Food Ingredient Suppliers
      • Contract and co-packers
      • Packaging Suppliers
      • Food Processing Equipment suppliers
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Global Intelligence in Food

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Technical Consulting

Please contact Dr Ranjan Sharma for technical issue related to food products. This may include Product development Quality issues Ingredient functionality Analytical techniques Scientific ...

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Technical Training

As a consultant, Dr Ranjan Sharma can offer the following technical training and market intelligence either on your site or through online resources Infant formula – aspects related to formulation ...

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RSS feed: FoodNavigator.com FoodNavigator.com

  • Is the food and drink industry innovating fast enough?
  • ‘The world is changing faster than we can keep up with’: Arthur D Little’s Simon Guoyard-Norman on food innovation’s next steps
  • Hershey appoints new international president as CPG sets industry standard
  • Nestlé’s Coffee mate doubles down on flavor and texture with brand refresh
  • What nutrition education in medical schools could mean for CPG

RSS feed: DairyReporter.com DairyReporter.com

  • Arla to pump €63M into high-protein dairy production
  • GLP-1 creep: How weight-loss drugs are moving beyond their intended users
  • Chocolate giant sets up base near Magnum Ice Cream
  • California signs voluntary non-UPF label into law
  • Barry Callebaut moves beyond chocolate to drive growth

RSS feed: Food Dive Food Dive

  • Saputo creates ingredients division to capitalize on protein demand
  • Keurig Dr Pepper names coffee spinoff CEO for a third time
  • Sunkist Fruit Gems to return after consumer outcry
  • Conagra slims down portfolio while investing more in popcorn, meat sticks
  • How PepsiCo uses chefs to think differently about innovation

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