Injaga’s Post

Hey Business Innovators! 🌱 It’s National Culinary Infusion Day on May 3rd, recognize the art and science of infusing foods with plant medicine. Get involved with Injaga’s User-Generated Content Campaign for a chance to showcase your skills and win cash prizes. Let's cook up some innovation together! 💡👨🍳 #BusinessInFood #CulinaryInnovation

Wow! It's less that 4 weeks to the start of IFT FIRST in Chicago. I can't wait to connect with long-time colleagues, meet some new ones, and learn about the latest innovation in the science of food. And, to hear what some of the thought leaders will share throughout the event on where they see transformation for the food system, leveraging food science, collaboration and innovation. What are you looking forward to when you're attending IFT FIRST? Hope to connect with you IRL there! #IFTFIRST #innovation #foodsystem #foodscience

A New Era of Food Innovation: Curious about the future of food? Stay tuned as we explore the exciting possibilities of our new Advanced Laboratory Spray Dryer. From functional foods to novel ingredients, we're ready to revolutionize the food industry. "Want to learn more about our research capabilities? Visit National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K) and see our new spray dryer in action. #foodscience #research #NIFTEM #foodinnovation #futureoffood #spraydrying #foodtech #collaboration #foodscience #research

We've entered into the era of months, not years, for functional ingredient innovation. #AI is speeding up discovery, validation and product development with special attention to efficacy towards key consumer health areas. Our SVP of Scientific, Medical and Regulatory Affairs, Jan-Willem van Klinken, MD PhD MS FACN, dives into how our AI platform, Forager, is making extraordinary strides in expanding the #bioactive solution space. Read more in the March issue of Milling & Baking News from Sosland Publishing:

🌱 Attention Lifesciences and BioFood Manufacturers! 🍽️ Do you have a product idea that needs to be irresistible? Look no further! At Keto NewfS, we specialize in turning concepts into craveworthy creations. From innovative healthy ingredients to mouthwatering recipes, we've got the expertise to make your vision a reality. Connect with us today to learn more! #ProductDevelopment #FoodInnovation #CraveworthyCreations 🚀

With the right software you can innovate and produce goods faster, safer at a reduced cost. Learn how the dedicated team at Egglife Foods leverages Safetychain's software to create great-tasting, low-carb, high-protein products. Check out the short video in the comments.

We're always curious about the latest trends in ice cream, and July didn't disappoint! 🍦Our friends at INNODELICE ECOSYSTEM have compiled a great overview of the newest dairy ice cream launches. It's fascinating to see the innovation and creativity in our industry. Take a look at what's new here below 👇 #IceCreamInnovation #IndustryTrends #GramEquipment

📅 𝗥𝗘𝗚𝗜𝗦𝗧𝗘𝗥 𝗡𝗢𝗪 𝗳𝗼𝗿 𝗡𝗜𝗭𝗢’𝘀 𝟮𝟬𝟮𝟱 𝗖𝗼𝘂𝗿𝘀𝗲𝘀: 𝗦𝗽𝗿𝗮𝘆 𝗗𝗿𝘆𝗶𝗻𝗴 | 𝗠𝗲𝗺𝗯𝗿𝗮𝗻𝗲 𝗖𝗼𝗻𝗰𝗲𝗻𝘁𝗿𝗮𝘁𝗶𝗼𝗻 & 𝗘𝘃𝗮𝗽𝗼𝗿𝗮𝘁𝗶𝗼𝗻 | 𝗝𝗮𝗻𝘂𝗮𝗿𝘆 𝟮𝟴 – 𝟯𝟭, 𝟮𝟬𝟮𝟱 Are you ready to deepen your expertise in spray drying and membrane concentration? This January, join us at NIZO for two comprehensive, hands-on courses designed to optimize your process efficiency and reduce costs. 𝗖𝗼𝘂𝗿𝘀𝗲 𝗛𝗶𝗴𝗵𝗹𝗶𝗴𝗵𝘁𝘀: 🔹 Spray Drying: Discover the latest advancements in spray drying technology, from enhancing drying capacity to minimizing fouling and cleaning downtime. Through case studies and practical demonstrations, you’ll learn essential strategies for process optimization and cost management. 🔹 Membrane Concentration & Evaporation: Explore the intricacies of membrane concentration and evaporation, focusing on energy-efficient practices and improved cleaning methods. This course combines theory with hands-on workshops to address challenges in the food powder industry. 𝗪𝗵𝗼 𝗦𝗵𝗼𝘂𝗹𝗱 𝗔𝘁𝘁𝗲𝗻𝗱? These courses are ideal for process developers, product technologists, and operational staff working with drying technology, membrane concentration, and evaporation. Gain insights directly from NIZO experts, academia, and industry leaders. 𝗪𝗵𝘆 𝗔𝘁𝘁𝗲𝗻𝗱? ✨ Refresh your foundational knowledge in spray drying and/or membrane concentration. ✨ Gain insights into the latest scientific and technological advancements. ✨ Connect with experts and expand your professional network. 👉 Don’t miss this opportunity to stay ahead in your field! Secure your spot now to advance your skills and optimize your processes. Visit: https://lnkd.in/euZcGhei ------ 𝐍𝐈𝐙𝐎 𝐅𝐨𝐨𝐝 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐅𝐨𝐫 𝐛𝐞𝐭𝐭𝐞𝐫 𝐟𝐨𝐨𝐝 & 𝐡𝐞𝐚𝐥𝐭𝐡 💎 NIZO is a globally leading, private, and independent contract research organization specializing in food and health innovation for over 75 years. Operating the largest open access food-grade pilot plant in Europe, we leverage the integrated power of science and technology to help our customers in transforming food and nutrition more successfully, sustainably and faster; ultimately leading to better food and health. www.nizo.com #NIZOCourses #SprayDrying #MembraneConcentration #Evaporation #FoodTechnology #ProcessOptimization #Networking #IndustryExperts

Want to learn more? 👩🔬 Head on over to our YouTube channel! We have an influx of NEW demo videos full of fun and in-depth information about our products. 🎥 Watch now: https://lnkd.in/g9V_AkGm #foodscience #foodandbeverage #science #culinary

Raw footage of a candid interaction of our Food Scientist Heidi, working hand-in-hand with one of our consultants Joseph Lackie to test a groundbreaking concept for a client💡 Sometimes, when we need specialized expertise, we team up with external consultants ✨ This enhances our capabilities, accelerates innovation, and optimizes resource use. Two brains are better than one, right?🧠🫱🏽🫲🏼 #proteinpowder #foodscience #foodinnovation