Podcasts

Talking organics to the occasional buyer

Talking organics to the occasional buyer

FoodNavigator talks to Peter Melchett, policy director at the Soil Association, about communication efforts to help more consumers understand and engage in organics, and the all-important issue of climate change.

Snack Size Science: Air bubbles and peanuts for all

Snack Size Science: Air bubbles and peanuts for all

By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how air bubbles may mimic fat and help with weight loss, and how antioxidant compounds may neutralise the allergens in peanut butter.

Putting the WOW into low fat foods

Putting the WOW into low fat foods

By Dispatches from Reformulation Symposium

Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.

Chewing the Fat: How big is gluten-free?

Chewing the Fat: How big is gluten-free?

The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial...

Yakult pushing probiotic science envelope

Yakult pushing probiotic science envelope

By Shane Starling

Probiotics are best known for their digestive health benefits, but research is pointing to benefits in unexpected areas. Shane Starling met with Yakult’s Netherlands-based science manager, Dr Jia Zhao, after she spoke at a recent conference on functional...

What's driving private labels?

What's driving private labels?

In recent years the share of private label goods sold by retailers has been on the rise, reaching almost 50 per cent in traditional retailers. The FoodNavigator editorial team discusses what's driving the trend, and what it means for big brand manufacturers.

Snack Size Science: Getting to the heart of acrylamide

Snack Size Science: Getting to the heart of acrylamide

By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And...

What consumers make of food labels

Dispatches from FDF labelling debate

What consumers make of food labels

Recent research has shed new light on how consumers understand food labels - and use them to inform their shopping decisions. But questions still remain over what will make them switch to healthier food choices.

What labelling scheme(s) should Europe allow?

Dispatches from FDF labelling debate

What labelling scheme(s) should Europe allow?

Debate is heating up about the best way to present nutrition information on food labels throughout the EU as lawmakers hammer out the details of new legislation. The Food and Drink Federation gives a view from industry.

Snack Size Science: Crystal balls and salt crystals

Snack Size Science: Crystal balls and salt crystals

By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries...

Food safety takes centre stage

Food safety takes centre stage

FoodProductionDaily.com takes a look at the stories dominating the processing and packaging news headlines this week, with contamination from both bacterial and chemical sources looming large.

Keys to the Russian market

Keys to the Russian market

As Chr Hansen marks ten years of activity in Russia, regional director Jacob Paulsen explains how the market has changed and offers some advice for anyone exploring opportunities there today.

How FIAP will affect the food industry

How FIAP will affect the food industry

Danisco's director of regulatory affairs explains what the newly adopted legislation on food additives and enzymes means for industry, and the question marks that remain.

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