Did you catch our recent FNBX Insider issue?
As aggressive timelines and tightening regulatory pressure force the confectionery industry away from synthetic dyes, natural colours have shifted from a premium niche to a necessity. FNBX sits down with Chapter Foods Co-Founder Can Koyuncu to unpack the technical realities of encapsulation and how brands can survive the industry's new operational mandate.
We’re seeing a massive push for 100% natural ingredients, but it feels like we’re hitting a wall with shelf-stability and punchy flavour profiles. Every time we swap a synthetic for a 'clean' alternative, the cost doubles and the vibrancy drops by 30%.
Are we over-correcting? I'd love to hear from other formulators: have you managed to achieve a 'bold' profile using only natural extracts, or are we destined for a world of 'muted' flavours? #Formulation #CleanLabel"
The Exchange is where industry leaders, innovators, and professionals come together to form meaningful connections. This dynamic, community-driven space is designed to foster collaboration, networking, and knowledge-sharing, much like a social media feed but tailored specifically for the food and beverage sector. Whether you're looking to discover new opportunities, discuss industry trends, or partner with like-minded businesses, The Exchange helps you build relationships that drive growth and innovation.
My local supermarket shelves are bursting with energy drinks lately ⚡🥤 — from plant-based boosters to “clean caffeine” shots. Crazy how fast this category is growing! #FunctionalBeverage #EnergyBoost #FoodTrends
Same — I walked past the aisle and could’ve sworn a new brand popped up every week! Tried a “clean caffeine + L-theanine” one yesterday — actually gave steady energy without the crash. Anyone else tried one?
I'm struggling with keeping a formualtion simple when adding a load of functional ingredients.