Practical notes on food rules, reformulation and product fixes, one topic at a time.
A tenth of a gram decides a drink’s sugar-tax tier in the UAE and Saudi Arabia. Why landing under 5 g is hard, the levers that get you there, and why the work for Ramadan 2027 starts now.
Five things that change between the test kitchen and the factory line, and the three things I’d lock before the first factory trial.
I walked the Lebanese Industry Expo 2026. Strong products everywhere, and one clear gap: almost nothing high in fiber and low in sugar. Here is why that gap is the next opportunity.
Innova’s #1 food trend for 2027 is more nutrition per bite. Why protein and fibre fight over the same water, and how to add both without losing the product.
Every food fails. The question is what fails first: texture, taste, colour or safety. The answer decides the formula, the process and the pack.
الطلب على «حليب بروتين» يرتفع، لكنّ 20 غراماً من البروتين في العبوة تحدٍّ هندسي. إليك السبب والحل. EN: Why 20 g of protein in a bottle of milk or laban is hard.
Why protein bars harden on the shelf, how a client’s 20 g bar was built to stay chewy to its last day, and the three checks I’d make before any launch.
FAO’s World Food Day theme for 2026 pairs new ideas with traditional knowledge. In my work, that means protein in foods people already eat, and Lebanese heritage rebuilt.
A client’s retail cake mix lost a quarter of its height as it cooled. The fix touched three systems, and it started with one measurement.
On 6 Oct 2026 the UAE announced caps on sodium, total sugars and fat in five types of packaged food. What the numbers mean inside a formula, and where I’d start.