Videos

Round table: The growth of nanotech

Round table: The growth of nanotech

By Stephen Daniells

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?

Inside DSM’s quality commitment

Dispatches from Vitafoods

Inside DSM’s quality commitment

By Shane Starling

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...

Finding inspiration from bread tastes past

Finding inspiration from bread tastes past

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.

Foss outlines how to avoid fat fines

Foss outlines how to avoid fat fines

FoodProductionDaily.com caught up with Foss Product Manger Jens Borg to ask him how the company's analytical tool, MeatMaster, could optimise meat production.

Many manufacturing bases make much sense

Many manufacturing bases make much sense

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.

Combining and explaining texture effects

Combining and explaining texture effects

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.

Round table: Food policy under Obama

Round table: Food policy under Obama

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.

How chefs set standards for new food flavours

How chefs set standards for new food flavours

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.

Adapting to price volatility

Adapting to price volatility

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.

Taking starch into the future

Taking starch into the future

Cargill gives an insight into evolution of the starch market, and trends that are driving the development of new technologies.

Blending food with cardiology

Blending food with cardiology

Cardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods.

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