About the author
Insha Naureen
Insha Naureen holds a Master’s degree in Food Science and Technology from India, and has R&D and processing experience in the bakery and coffee industries. She likes to keep abreast of the latest innovation and research in the F&B space and particularly enjoys merging her academic knowledge with a passion for writing well-rounded, in-depth articles as a journalist for Food Ingredients First.
Insha Naureen's articles
Unlocking cocoa potential: Nestlé taps fermentation and upcycles fruit parts to transform waste into flavor
The cocoa industry is reeling from the effects of climate change, leading to lower yields and higher production costs. In response, Nestlé’s novel technique to boost cocoa fruit yields by up to 30%...
TikTok to taste buds: OSF Flavors taps social media trends with Angel Hair Chocolate Flavor launch
Social media is impacting flavor innovation as consumers increasingly look for appealing food images to share online — a trend US-based OSF Flavors is tapping with its Angel Hair Chocolate Flavor...
Raspberry crop resilience: How a gene-editing breakthrough could reshape fruit farming
Earlier this week, Cranfield University (UK) scientists announced a new genome editing technique for raspberries, which they say could be the “future of fruit and farming.” The study leverages...
Kerry talks navigating taste complexities with AI, sensory science and consumer insights
The F&B industry faces the challenge of reducing sugar, salt, and fat in products to meet the surge in demand for healthier options, while maintaining the sensory profile that drives consumer...
Free delivery and meal plan incentives boost healthy food purchases online, US study reveals
Providing incentives to caregivers of young children leads to increased purchases of healthy foods online and a decrease in food insecurity, a US study reveals. The findings suggest these incentives...
Nosh.bio CEO: Affordability and consistency critical to unlocking mainstream alt-protein adoption
Germany-based Nosh.bio is redefining alternative proteins with its mycelium-derived ingredients, for improved taste, texture, and nutrition while cutting production costs and environmental impact.
Sustainable solutions: How major F&B players are tackling climate, cost and consumer trust challenges
Around one-third of all food produced each year is lost or wasted, according to the FAO, and conventional production continues to deplete water and other natural resources. The demand for innovative,...
HFSS crackdowns: Givaudan discusses reformulation opportunities as European legislation tightens
Foods High in Fat, Sugar, or Salt (HFSS) are under the spotlight as regulators tighten rules and consumers hunt supermarket shelves for healthier choices. Sugar reduction is directly related to this...
