Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that...
Interest in milk alternatives is growing due to concerns about dairy allergies and a desire for alternative protein sources and additional nutritional benefits. We’ve seen nut milk, oat milk and even rice milk, but the leading dairy-free alternative to...
It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to...
Stevia potential and applications, good news for DHA, and ripe opportunities for whey protein-based sports drinks our team at HIE shares some discoveries from the first day of the trade show in Madrid.
At Brau Beviale in Nuremberg, Germany, we caught up with Fabiana Matucci, senior VP for strategic business units at Wild, to discuss the opportunities adult soft drinks present to different beverage companies.
Heightened food safety concerns, durability, ease of cleaning and minimising downtime are all trends driving developments in belting systems for food processing players.
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
Dispatches from European Flavour Association conference
At the start of 2010 EFFA adopted a new structure following its split from the fragrance industry association. Sven Ballschmiede, EFFA board member, explains EFFA new focus and matters that are topping its agenda today.
German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.
Trade shows provide a host of business opportunities - but for the adventurous visitor they are also a place to sample innovative products and recipes. Jess Halliday ate her way through the last afternoon of IFT in Chicago.
The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.
The IFT trade show has ended for another year, but before they quit Chicago the FoodNavigator team gave a final round up of what caught their attention.
New Zealand's Plant and Food Research is discussing its new strategy with IFT attendees, where it is seeking interest in cultivars it has developed that will not be used as fresh fruits but which could yield interesting new healthy ingredients.
Recently approved under the EU sweeteners directive, neotame could be used to mask the strong taste of vitamins and minerals in functional foods - as well as more traditional uses in sweet foods, according to its European distributor.
What to do if you're approached with a dream job offer, or want to move on uncertain economic times? Food industry headhunter Keith Phillips shares his views on the job market, and how middle- and top-managers can make the most of the opportunities...
Sue Davies, chief policy advisor at Which?, discusses issues of transparency and keeping up momentum on public health elements of the Food Standards Agency under David Cameron's coalition.
The sense of optimism is palpable at this year's IFFA show as the meat world gathers in Frankfurt, Germany, following one of the toughest economic periods in living memory.
Soy products can be stored and transported at ambient temperatures, and are packed with protein. Ideal, then, for the Haiti earthquake relief effort, explains Gerard Klein Essink of Bridge2Food.
Progress has been painfully slow in the discussions over the new food information regulation, says food lawyer Owen Warnock of Eversheds, and many of the same big issues are unsolved after two years of debate.
A UK general election is looming in this year, and the food indusrty will be affected by the changing political agenda. Public debt will come under the microscope, and the culling of quangos could mean a refocus for the FSA under a Conservative government,...
IFPRI's Gerald Nelson explains the importance of leaders reaching a political agreement at the COP-15 climate talks that would channel resources from the developed to the developing world, and protect farmers and the food supply from the effects...
Danisco’s CEO talks of his optimism that a political agreement will be reached during the Copenhagen climate talks, and for subsequent rules and regulations to enable an even playing-field for competition globally.
Developing a sustainability strategy makes sense for food ingredients companies to ensure security of supply, to leverage brand opportunity in innovations, and to realise returns on investment in agriculture, says an Oxfam expert.
Naturex president and chief executive officer, Jacques Dikansky, tells Shane Starling why in August the French botanicals giant bought Spanish supplier, Natraceutical Group, to double its size for the third time since 2002.
The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.
Clever formulation of food products may be the best way of masking the flavour profile of stevia, and not masking agents, according to the science VP of a major stevia player.
With Drinktec in mid flow in Munich, Decision News Media has prepared a short podcast from the giant trade show to give you an audio glimpse of the highlights.
FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how nanotech is expanding the possibilities to colour food, and why it isn't clever to eat a high-fat diet.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Helen Browning, chair of the Food Ethics Council, expects the food and fairness inquiry will inspire food businesses to adopt good supply chain practices and warn them off bad ones - ultimately benefit their businesses in the long term.
The 2006 EU nutrition and health claims regulation is putting the brakes on the commissioning of trials to back claims, according to Cédric Bourges-Sevenier, PhD, general manager at French science and regulatory consultancy, Nutraveris.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.
As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Shane Starling reports from the European Food Safety Authority’s (EFSA) much anticipated industry stakeholders’ meeting about health claims in Brussels today.
Expertise garnered from studying super fruit is opening up possibilities to make super veggies. NZ Plant & Food Research’s Karl Crawford tells Stephen Daniells how the recent merger between HortResearch and Crop & Food Research has opened up new...
At the IFT expo this week FoodNavigator.com caught up with hydrocolloids industry experts Dennis Seisun and Christine Seisun for their latest observations on the state of the market.
Increasing demand for stevia and reb A may soon attract the adulterers to crash the party. Mel Jackson, VP science for Sweet Green Fields (SGF) told FoodNavigator that, as his company announces a doubling of their production capacity, the industry must...
Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how chocolate-eating sheep may give us insights into childhood obesity, and how vitamins may protect against carcinogens hiding in your French fries.
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.
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.
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.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all on the menu.
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...
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...
