Europe's leading trade groups are set for a meeting with the European Commission to discuss their concerns over the health claims assessment, and EFSA's reluctance to engage in dialogue.
Head of JK Sucralose in Europe Leo Hokke talks to FoodNavigator.com about growth of the European sucralose market and why he thinks it is more appealing than other sweeteners for consumers and manufacturers.
Two food industry executives discuss the importance of people, planet and profits, the need to keep and eye on energy use and emissions, and how to ensure long term security of food supply.
Western consumers do not expect to pay high prices for their food today. But Yves Servotte of the Beneo Group believes food should be valued like any other hi-tech product, and prices should reflect higher production costs and quality controls.
At the IFT trade show in Anaheim, Jess Halliday followed the Flavor and Color Innovation trend tour, and spoke to some of the companies showing their latest developments at the show.
Don’t miss this video interview with Robert Marr, chief operating officer of William Reed Business Media which recently acquired Decision News Media publisher of FoodNavigator.com and FoodNavigator-USA.com.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
Philipp de Simone, human nutrition and health regional sales director for the east, south east and middle east at DSM Nutritional Products, tells Shane Starling why DSM’s Quality for Life initiative reaches all the way from the factory floor to finished...
Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.
FoodProductionDaily.com caught up with Foss Product Manger Jens Borg to ask him how the company's analytical tool, MeatMaster, could optimise meat production.
Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.
Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.
Barack Obama has pledged to bring change to his country. Three food industry executives discuss what his election could mean for food regulation and trade, and policy interplay with healthcare and energy.
IFF's master chef talks through the process of establishing gold standards that new flavours aim to meet - from selection of the finest materials, to collaboration with the technical team.
Cargill Texturizing Solutions explains how the food industry must adapt to ongoing raw material price volatility, and what consolidation amongst manufacturers means for their suppliers.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.
NZTE is a government-backed scheme that has helped Kiwi ingredients start-ups compete with companies with much deeper pockets around the globe. Andrew Easdale, business development manager at NZTE's UK office, explains the benefits.
Peter Wennstrom, president of HealthFocus Europe, and a leading branding consultant, says the next big change in the nutrition industry is not about taste or convenience, but change it self.
Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.
Israel's LycoRed discusses the origins and opportunities of beauty from within, and product categories that are suitable for appearance-enhancing ingredients
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Henry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products.
WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.
Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.
