Videos

Eyeing European sucralose success

Eyeing European sucralose success

By Caroline Scott-Thomas

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.

Sustainability drivers for ingredients suppliers

Sustainability drivers for ingredients suppliers

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.

Prices should reflect investment in food

Prices should reflect investment in food

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.

Giving process cheese a healthy makeover

Dispatches from IFT

Giving process cheese a healthy makeover

By Jess Halliday

Land O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium.

IFT trend tour: Color and flavor innovation

IFT trend tour: Color and flavor innovation

By Jess Halliday

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.

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.

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