# FOODSCICOMM. > Food Science Communication ## Posts - [Designing Food Packaging, Honestly.](https://foodscicomm.com/designing-food-packaging-honestly/): If you’ve ever worked on a food packaging project, you’ve probably experienced it. ✔️The marketing team has one idea. ✔️The designer creates a concept. ✔️The technical team reviews the claims. ✔️The regulations raise new questions. Files go back and forth… Changes are made. And sometimes, the whole process starts again🤦‍♀️ We’ve seen this happen countless times because we’ve been part of the food industry ourselves. That’s one of the reasons we created FoodSciComm. We bring food experts, researchers, designers and communicators together from the very beginning of the creative process, not at the end. When we design food packaging, our technical ... - [Why Food Brands Should Talk More About Their R&D](https://foodscicomm.com/why-food-brands-should-talk-more-about-their-rd/): Innovation doesn’t create growth on its own. Communication does. Back in 1954, management thinker Peter Drucker argued that every business has two core functions: marketing and innovation. More than 70 years later, that idea feels more relevant than ever. Food companies invest heavily in R&D. They develop new ingredients, improve formulations, optimize processes, and solve complex technical challenges. Yet much of that work never becomes part of the brand story. In many organizations, R&D and marketing still operate independently. One develops the innovation. The other communicates the finished product. The strongest brands bring these two functions together. Whether they’re selling to ... - [Choosing a food marketing partner? Here's what we'd look for.](https://foodscicomm.com/choosing-a-food-marketing-partner-heres-what-wed-look-for/): We know there are hundreds of creative agencies out there, all promising great ideas, beautiful designs and engaging content. But food is different. Behind every product are regulations, scientific evidence, consumer expectations, retail realities and, more than ever, sustainability commitments. That’s why we’ve always believed that food communication should start with understanding the product, not just promoting it. If we were choosing a food marketing partner, these are the questions we’d ask: – Do they understand food regulations and nutrition claims? – Can they turn complex science into communication people actually understand? – Will they help us communicate honestly, not just ... - [Honest Works for the Food Industr](https://foodscicomm.com/honest-works-for-the-food-industr/): Trust is becoming one of the most valuable assets in the food industry. Yet trust cannot be built through louder messages, bigger campaigns, or more content. It is built through honesty. At Foodscicomm, we are a collective of researchers, food experts, designers, and communicators united by a shared purpose: rebuilding honest communication in the food industry and creating long-term value through collaboration. Through our Honest Communication and Honest Works frameworks, we help food industry stakeholders cut through the noise, build trust, and communicate with clarity, credibility, and purpose. We believe evidence and creativity should work together — not compete with each ... - [Nutrient Maxxing Out Diversity In](https://foodscicomm.com/nutrient-maxxing-out-diversity-in/): For years, we’ve seen the “High Protein” label slapped onto everything from chips to cookies. It doesn’t just sell nutrition; it sells perception. But as we analyze the food marketing landscape for 2026, the obsession with maximizing a single nutrient—known as “nutrient maxxing”—is reaching its expiration date. First, get ready for the transition phase: Fiber-Maxxing. Because most consumers actually get enough protein but lack fiber, brands are preparing a massive wave of “fiber-forward callouts on packaging”. Legumes and fiber-fortified snacks are about to become the new stars of the grocery aisle. However, consumer behavior research shows that turning viral nutrient trends ... - [Why is an ice cream cone… actually a cone?](https://foodscicomm.com/why-is-an-ice-cream-cone-actually-a-cone/): From a food marketing and consumer behavior perspective, the ice cream cone is a masterpiece of edible packaging. Historically, ice cream was strictly a sit-down dessert served in cups or on plates. The invention of the edible, cone-shaped container revolutionized consumer habits by making holding and eating ice cream incredibly easy and portable. But how does it actually get that specific shape? The popular rolled sugar cone starts its life completely flat. Food manufacturers bake a specific batter into flat waffles, and while the wafer is still hot and pliable, it is rolled at high speeds around conical fixtures before it ... - [The Science of the Curl: Why Potato Chips Are Never Flat](https://foodscicomm.com/4596-2/): Have you ever wondered why traditional potato chips never come out of the fryer perfectly flat? From a food marketing perspective, this irregular, curled shape signals authenticity and a “natural” crunch to the consumer, but the structural reality is deeply rooted in cellular chemistry. While mechanical engineers study the complex bending moments that cause metal “chips” to curl during machining operations, the food industry looks at a completely different kind of science. The curled, irregular shape of your favorite potato chip is the direct result of intense thermal processing and cellular transformation. When a perfectly flat, raw potato slice hits the ... - [How Food Brands Win in Crowded Categoies](https://foodscicomm.com/how-food-brands-win-in-crowded-categoies/): Crowded categories don’t make growth impossible. They make positioning more important. When every shelf looks full, it’s easy to assume your biggest competitor is the brand sitting next to you. It usually isn’t. In the late 1990s, Harvard Business School professor Clayton Christensen introduced the Jobs to Be Done (JTBD) framework. His idea was simple: people don’t buy products. They “hire” them to solve a problem or help them achieve a goal. Take breakfast, for example. Someone looking for a quick, high-protein start to the day could choose Surreal, a Grenade protein shake, Fage Greek yoghurt or eggs on toast. 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