Videos

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.

Healthy decadent chocolate

Healthy decadent chocolate

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.

The several ages of nutrition

The several ages of nutrition

Addressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it.

The soy taste challenge

The soy taste challenge

Solae surveys the market for soy-based products and responds to the challenge of making them taste good.

Cooking with hydrocolloids

Cooking with hydrocolloids

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.

The hydrocolloids squeeze

The hydrocolloids squeeze

Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.

Leveraging innovation awards

Leveraging innovation awards

The 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile.

Cheese-making tips from the experts

Cheese-making tips from the experts

Land O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products.

Taking ingredients around the world

Taking ingredients around the world

Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.

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