We are proud to announce our rank of 21st on the 2016 Deloitte Technology Fast 50™ list for our 273% growth rate. The list annually recognizes and honors the 50 private and publicly held fastest growing technology companies in Israel, based on percentage revenue growth over a four-year period.
Sugar has become the main substitute ingredient in foods after the results of a 1980s study were published showing fat and cholesterol led to heart disease. It is the ingredient used in foods to keep it tasting good while lowering overall fat levels.
Cancer immunotherapy certainly isn’t a new concept. The hypothesis that we can spark tumor regression by stimulating the immune system is as old as the late 1800s.
Mikel Cirkus of Firmenich kicked off Foresight & Trends 2016, which recently took place in Miami Beach, by laying out the importance of tracking and identifying trends: “Trends drive consumers, and consumers drive sales – that’s why it’s important to get ahead of trends for your business.
I just returned from participating at the Wall Street Journal's Global Food Summit in NYC where F&B and CPG leaders alike are asking one question: what's next?
Following my last blog, "How Clean Will you Be in 2017?", I took a look at the active players within clean labels and found two who (in my humble opinion) embody really successful offerings. Each have the same qualifications, but are unique in how they’re doing it.
When you’re launching a new product, one thing is for certain: data is not nice-to-have, it’s a must-have.
Every year for food & beverage companies, there's constant pressure to "keep up with the Jones'" by innovating more flavors, brand extensions, interesting new forms, packaging, and new brands.
It's every innovators dream: the perfect storm of untapped consumer demand, fun experience, technology-on-the-shelf and a winning business model.