Product development is inherently complex work. The teams that do it best understand that conflict is not only unavoidable ...

During The Assembly Show last fall, we sat down with Anthony Leo, president of IPR Robotics, to talk about new product ...

FLO, offers practical guidance on leveraging artificial intelligence, digital twins and streamlined workflows to improve ...

The use of gums, or hydrocolloids, in baked foods can provide several advantages to formulators, including helping with the freeze-thaw cycle, viscosity and crumb structure, assisting with shelf life ...

With agentic AI, you stop telling software how to work and start telling it what you want, while it handles the messy ...

Jessica Lin and Zhenqi (Pete) Shi from Genentech describe a novel machine learning approach to predicting retention times for ...

Mike Stenberg, LGM Pharma, outlines how GLP-1s, AI, and 505(b)(2) delivery shifts are driving pharmaceutical innovation.

The Series L round was jointly led by Insight Partners, Fidelity Management & Research and J.P. Morgan. They were joined by ...

To make this possible, a team of 60 individuals collaborates in the Taco Bell Test Kitchen to try to invent the next Cheesy ...

Vibe coding sounds effortless, until it isn't. Building a full iPhone app with Claude Code showed me why baby steps, backups, and testing matter.

DSA (Development Service Agreement): A contractual framework under which Emeren delivers project development services and monetizes projects pre- or mid-construction, often securing contracted cash ...

Milk protein ingredients have good solubility above 6.0 pH, while whey protein ingredients have good solubility at 3.0 to 7.0 pH. Bread typically has a pH range of 5.0 to 6.0, making it slightly ...