THE NOT Blog

When the Egg Supply Breaks: Can AI Fill the Gap?

With egg supply under pressure, Giuseppe helps R&D teams recreate functionality, reduce risk, and scale smarter—without compromising performance.

By:

Cynthia Pereira

Sounds Like a Chemical? Doesn’t Mean It’s Bad.

Ever looked at the back of a food package, seen a long list of weird, unfamiliar ingredients and thought: Nope, not eating that? You’re not alone.

By:

Rodrigo A. Contreras, Ph.D

Rethinking Chocolate: A Future Beyond Cocoa

Chocolate is a beloved indulgence, but its production carries costs—deforestation, water overuse, and ethical concerns. With cocoa prices doubling and supply chains unstable, brands must rethink their reliance on it. But what if replacing cocoa didn’t mean sacrificing quality?

By:

Alisia Heath

Are Kids Consuming Too Much Sugar? The Truth Behind the Numbers

‍For years, we've heard that kids today consume far more sugar than previous generations. But is that really true? The statistics say… kind of.

By:

Rodrigo A. Contreras, Ph.D

What’s Going on with Red Dye No. 3?

For decades, Red Dye No. 3 has colored everything from candies to baked goods, but recent regulations are pushing it off the shelves. Why? A study on rats from the 1990s linked it to thyroid issues—but at doses far beyond what humans would ever consume. So, why do we see this regulation as a step forward?

By:

Rodrigo A. Contreras, Ph.D

THE NOT Blog

When the Egg Supply Breaks: Can AI Fill the Gap?

Sounds Like a Chemical? Doesn’t Mean It’s Bad.

Rethinking Chocolate: A Future Beyond Cocoa

Are Kids Consuming Too Much Sugar? The Truth Behind the Numbers

What’s Going on with Red Dye No. 3?

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Thank you for
getting in touch.

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THE NOT Blog

When the Egg Supply Breaks: Can AI Fill the Gap?

Sounds Like a Chemical? Doesn’t Mean It’s Bad.

Rethinking Chocolate: A Future Beyond Cocoa

Are Kids Consuming Too Much Sugar? The Truth Behind the Numbers

What’s Going on with Red Dye No. 3?

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