Videos

The industry is working to improve piglet survival rates and welfare standards

Focus on Denmark

By Oli Haenlein

Denmark has a population of just 5.5 million people, but with total pig production standing at over 29m and producers exporting to the value of DKr32bn (£3.5bn) in 2013, the significance of the pig industry to this country is obvious. Global Meat News...

Gorgeous grub: We need to make insect consumption 'sexy' to consumers

Dispatches from Vitafoods Europe 2014

Gorgeous grub: We need to make insect consumption 'sexy' to consumers

By Nathan Gray

Growing interest in the potential for insects as a source of healthy and sustainable protein was demonstrated again at Vitafoods Europe, where 4ento CEO Ana Day told us that insect consumption needs to become 'sexy'.

Daviso Foods' Polly Olson.

DISPATCHES FROM VITAFOODS EUROPE 2014

Marketing whey protein to the elderly 'challenging': Davisco Foods

By Mark ASTLEY

The role of doctors and dietitians in the education of the elderly on the benefits of protein for healthy ageing is key, US whey protein manufacturer Davisco Foods International told DairyReporter.com.

Kohler says there are plenty of opportunities for nanotechnology in bakery

DISPATCHES FROM VITAFOODS EUROPE 2014

Nanotech is the future for bakery fortification: RNI Conseil

By Kacey Culliney

Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.

Building for the future: DSM on lessons from Food Vision 2014

Key Insights from Food Vision

Building for the future: DSM on lessons from Food Vision 2014

By Nathan Gray

Industry needs to ‘dramatically innovate’ if it is to come up with sustainable solutions to feed the world, says James Bauly of DSM, as he summarises his take away messages from the event.

Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

By Nathan Gray

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become...

Promar International senior consultant Matthew Incles warns businesses to balance NPD with adaptations

Manufacturers miss big breaks with small innovations

By Nicholas Robinson

Food and drinks manufacturers could be missing out on ground-breaking new product development opportunities by making too many small adaptations to existing products, a leading consultant has warned.

If big firms don't invest in small businesses they risk losing their income streams

Invest in small food firms or risk losing income

By Laurence Gibbons

Big food and drink manufacturers should invest in small firms to protect their income streams and benefit from injecting an innovative and entrepreneurial spirit into their businesses.

Stephen Daniells and Shane Starling from FoodNavigator and NutraIngredients

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

By Kacey Culliney

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

Food and drink industry issues tackled at Foodex – video highlights

Foodex 2014

Foodex 2014 – video highlights

By Laurence Gibbons

The consequences of the horsemeat crisis, filling the yawning skills gap, lean and green manufacturing and social media were just some of the topics tackled by the Food Manufacture Group at Foodex 2014, at the National Exhibition Centre in Birmingham...

Watkins: 'Any audit is just a snapshot in time'

FOODEX 2014

Beware due diligence issues post-horsegate – lawyer

By Rod Addy

Due diligence has weaknesses and isn’t a perfect defence against food fraud, despite offering firms legal protection, Dominic Watkins, partner and head of food at law firm DWF has warned.

A 'dinosaur attitude' could lead many food and drink businesses to fail

Food firms missing out because of ‘dinosaur attitude’

By Laurence Gibbons

A “dinosaur attitude” is causing food and drink manufacturers to miss out on the benefits of integrating sustainability into their businesses, according to the boss of malt manufacturer Muntons.

'Mood foods' on the rise, says Mintel

'Mood foods' are on the rise, says Mintel

By Caroline SCOTT-THOMAS

Consumers are looking for foods and drinks that influence how they feel, whether that’s a drink that helps them sleep, or an indulgent ice cream. Mintel’s global food science analyst Laura Jones explains.

Consumers are putting more pressure than ever on food companies to use ingredients they consider to be truly natural...and colouring foodstuffs fit the bill

When 'natural' is not enough: Colouring foodstuffs in the spotlight

By Caroline SCOTT-THOMAS

In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves.  FoodNavigator explored the evolving natural colours sector at FIE in Frankfurt.

Beneo chief talks innovation in global nutrition

Dispatches from #FIE2013

Can an ingredients giant be a true innovator? Yes we can, says Beneo chief

By Shane STARLING

Beneo CEO Matthias Moser, PhD, shares his vision of how a European ingredients giant stays ahead of the innovation curve, built on a bedrock of age-specific nutrient solutions – even if rising obesity and diabetes rates suggest there remains much work...

Expanding the role of enzymes ‘to get more out of less’

Expanding the role of enzymes ‘to get more out of less’

By Caroline SCOTT-THOMAS

Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.

What were Leatherhead's three highlights from the FiE new product zone?

dispatches from fie

Leatherhead’s top 3 new products at FiE

By Staff Writer

Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).

Stevia sees ‘exponential growth’ in Europe

Stevia sees ‘exponential growth’ in Europe

By Caroline SCOTT-THOMAS

Stevia sweeteners have appeared in about 1200 new products in Europe in the past two years – and 700 of those were launched in 2013, according to Cargill’s business development leader for Truvia, Olivier du Châtelier.

Clissman: “So the potential for growth in Europe is huge and we are starting to see the start of that growth but the way that active lifestyle is being interpreted in Europe is slightly different in Europe than in the US.”

Dispatches from #FIE2013

Protein has a big ‘ordinary’ future, says Glanbia

By Shane STARLING

Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.

DSM OatWell FiE

Dispatches from #FIE2013

A year of change for DSM’s OatWell

By Staff Writer

One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.

European sweetener trends: Are stevia mergers on the horizon?

European sweetener trends: Are stevia mergers on the horizon?

By Caroline SCOTT-THOMAS

Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of mergers and acquisitions in the stevia industry, to consolidate...

Bosch's IndraMotion machine works with motion sensors via Open Core Engineering

Dispatches from Europack Euromanut CFIA 2013

VIDEO: Bosch debuts phone trigger software at Europack

By Fiona Barry

Engineers from Bosch Rexroth said “Open Core Engineering”, a software which connects automated machinery and IT, is “generation 4.0” in food production technology.

The Danish Meat Trade College

Focus on Denmark

The Danish Meat Trade College

By Carina Perkins

Globalmeatnews.com visited the Danish Meat Trade College in Roskilde to find out more about its courses, facilities and international programmes

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