A step forward in assessing the prospective baking qualities of a given lot of wheat is on the cusp of realization due to new technologies using real-time biochemical measurements and artificial intelligence, according to the founder of an agri-food-tech startup company. In an interview conducted at IBIE 2025 in Las Vegas, Gil Shalev, co-founder and chief executive officer of Equinom Ltd., said data from existing Near-Infrared (NIR) Spectroscopy equipment will offer insights

Flour inconsistency is widely accepted as a “fact of life” in baking. Bakers have learned to work around it, but few can quantify its...

Israeli agri-food-tech company Equinom has announced the commercial availability of its Manna™ technology, an AI-powered solution...

The innovation can cut sugar by up to 80% with no effect to texture and a small reduction in sweetness while also reducing calories by up...

Sugar levels are one of the few drawbacks in consuming 100% juice. Orange juice is an example as it is an excellent source of vitamin C,...

From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’...

The two businesses have developed enzymatic processes that turn natural sugars into beneficial nutrients — and, they say, keep drinks...