Podcasts

Roquette's new kid on the milk replacement product block

Roquette's new kid on the milk replacement product block

By Ben Bouckley in Madrid

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...

Spotlight on stevia, DHA, and whey-based sports drinks at HiE

Dispatches from HiE 2010

Spotlight on stevia, DHA, and whey-based sports drinks at HiE

By The FoodNavigator Team in Madrid

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.

Opening up the applications for stevia sweeteners

Dispatches from HiE

Opening up the applications for stevia sweeteners

By Jess Halliday in Madrid

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...

Wild discusses positioning of adult soft drinks

Wild discusses positioning of adult soft drinks

By Guy Montague-Jones

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.

Trends driving belting technology

Dispatches from IPA 2010

Trends driving belting technology

By Rory Harrington

Heightened food safety concerns, durability, ease of cleaning and minimising downtime are all trends driving developments in belting systems for food processing players.

Tackling regulatory issues and talking flavours with consumer groups

Dispatches from European Flavour Association conference

Tackling regulatory issues and talking flavours with consumer groups

By Jess Halliday in Brussels

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.

Bringing flour improvers to Africa and the Middle East

Bringing flour improvers to Africa and the Middle East

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.

Getting a taste for IFT

Dispatches from IFT

Getting a taste for IFT

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.

Opportunities for the next generation of food scientists

Dispatches from IFT

Opportunities for the next generation of food scientists

By Jess Halliday 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.

Plant and Food Research tests drives new strategy

Dispatches from IFT

Plant and Food Research tests drives new strategy

By Jess Halliday

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.

Neotame proposed as 'bitter blocker' for functional foods

Neotame proposed as 'bitter blocker' for functional foods

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.

Renewed meat sector optimism shines through at IFFA

Dispatches from IFFA

Renewed meat sector optimism shines through at IFFA

By Rory Harrington

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.

How soy foods can help in Haiti

How soy foods can help in Haiti

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.

Slow progress on food labelling regulation

Slow progress on food labelling regulation

By Jess Halliday

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.

How the food industry can prepare for new government

How the food industry can prepare for new government

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,...

COP-15 must agree on funding for agriculture

COP-15 must agree on funding for agriculture

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...

Climate and food: The view from Copenhagen

Climate and food: The view from Copenhagen

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.

Business opportunities in sustainable ingredients

Business opportunities in sustainable ingredients

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: acquisition policy remains unchanged

Exclusive interview

Naturex president: acquisition policy remains unchanged

By Shane Starling

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.

Managing the great Southampton switch-out

Dispatches from FIE

Managing the great Southampton switch-out

By Jess Halliday

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.

Companies highlight cost-savings and innovations

Dispatches from DrinkTec

Companies highlight cost-savings and innovations

By Guy Montague-Jones

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.

Snack Size Science: Choc cravings and low-fat treats

Snack Size Science: Choc cravings and low-fat treats

By Stephen Daniells

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.

Snack Size Science: Hershey’s healthy chocolate cake

Snack Size Science: Hershey’s healthy chocolate cake

By Stephen Daniells

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.

Food and Fairness inquiry to 'inspire and warn' manufacturers

Food and Fairness inquiry to 'inspire and warn' manufacturers

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.

EU health claim rules cast shadow over science kingdom

EU health claim rules cast shadow over science kingdom

By Shane Starling

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.

Snack Size Science: Monkey Methuselahs and soy sauce

Snack Size Science: Monkey Methuselahs and soy sauce

By Stephen Daniells

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.

Early harmonisation urged for stevia standards, methods

Dispatches from EUSTAS stevia symposium

Early harmonisation urged for stevia standards, methods

By Jess Halliday in Leuven

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.

Technical challenges to reducing sugar

Technical challenges to reducing sugar

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.

Big hopes for EFSA’s big health claim day

Big hopes for EFSA’s big health claim day

Shane Starling reports from the European Food Safety Authority’s (EFSA) much anticipated industry stakeholders’ meeting about health claims in Brussels today.

Super fruit expertise opens up super veggie potential

Dispatches from IFT

Super fruit expertise opens up super veggie potential

By Stephen Daniells

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...

IMR updates on carrageenan, alginates and gum arabic

Dispatches from IFT

IMR updates on carrageenan, alginates and gum arabic

By Jess Halliday

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.

Stevia industry must support standards to limit adulteration

Stevia industry must support standards to limit adulteration

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 under the microscope

Nanotechnology under the microscope

By Stephen Daniells

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.

Snack Size Science: Vitamin chips and mama's diet

Snack Size Science: Vitamin chips and mama's diet

By Stephen Daniells

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.

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.

Snack Size Science: Squid, noodles and French baguettes

Snack Size Science: Squid, noodles and French baguettes

By Stephen Daniells

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.

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.

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