Globalmeatnews.com speaks to Karsten Flemin, market analyst at the Danish Agriculture & Food Council, about trends in Danish pig production and exports
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
Consumers in developing economies such as Africa are increasing their demand for meat, posing a challenge to global food supplies. Archer Daniels Midland Company (ADM) technical director Stephen Mott told Globalmeatnews.com that soya proteins can be added...
By exploiting plant by-products for precursors to in-demand flavors, Natural Taste Consulting’s (NTC) has come up with natural, sustainable, and highly cost-effective options for a variety of foods – but how are they doing this?
The vast majority of food manufacturers are open to a dialogue on how to get more from their ingredient supply chain, according to president of DSM Food Specialties Hans Christian Ambjerg.
Open innovation used to be just for the likes of P&G and Unilever, but today, it's being embraced by a lot of mid-sized companies in the $100m-$1bn revenue range as well, according to Andy Zynga, CEO of open innovation expert and corporate matchmaking...
Stevia supplier PureCircle has released sustainability goals for 2020 - but is sustainability really top-of-mind for stevia users? And why does the company define calorie reduction as part of sustainability? FoodNavigator speaks with PureCircle's...
Globalmeatnews.com spoke to director of the Food and Veterinary Office at the European Commission, Michael Scannell, about the proposed changes to EU food controls, which could see all food businesses asked to front costs for official inspections.
With the global population of 'senior' consumers set to grow by almost 150 million in the next two years, there are massive opportunities for the food industry to target the older consumer, says Laura Jones of Mintel
Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.
Nations and populations are in peril of being swamped by the cost of their healthcare systems unless a severe nutrition policy rethink can occur, says a leading academic.
Globalmeatnews.com spoke to IFFA 2013 director of brand management, Ina Stoltze, about this year's show and what it said about the health of the global meat industry, as well as plans for IFFA 2016.
Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.
Globalmeatnews.com talks to Phillip Seng, president and CEO of the US Meat Export Federation (USMEF), about the difficulties that the US is facing when it comes to exporting meat to Russia.
Globalmeatnews.com speaks to Jean-Luc Mériaux, secretary general of the European Livestock and Meat Trading Union (UECBV) about the priority markets for EU meat exports, and some of the challenges faced by European exporters and producers.
Celebrity chefs and other leading opinion-formers are poisoning the debate about genetically modified (GM) food, claims environmentalist and author Mark Lynas.
German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
Arla Foods used to be a Danish dairy with a Scandinavian bent. Now it is global-facing, upping its R&D spend and obsessed with finding out what consumers want, rather than delivering products it thinks they want.
While EFSA’s health claims dossier may pave the way towards tighter regulations on what can and cannot be said about a food's potential benefit, the way that consumers understand and interact with functional foods seems to remain mainly unchanged....
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
The challenge of getting beneficial omega-3 fatty acids into finished products is a big one for the food ingredients and manufacturing industry. But how can suppliers and manufacturers work to get these ingredients into a wider range of products?
The life cycle approach to eliminate food waste is to become a growing issue and might result in more packaging to gain a better overall footprint, according to DuPont.
Mocon marketing manager Guy Wray talked FoodProductionDaily editor Rod Addy through the latest upgrades to its oxygen permeability testers at Pack Expo 2012 in Chicago.
Speaking to BeverageDaily.com at InterBev in Las Vegas, Euromonitor International analysts Claire Moulin and Jonas Feliciano characterize the world’s shifting taste in soft drinks in art history terms.
Battling obesity is not the first port of call for prebiotics – they are much more commonly known for their role in promoting gut health and boosting immune systems. But a growing number of studies is showing different prebiotic forms can influence weight...
A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
Global demand for almonds is increasing, with snacking driving a lot of opportunities. China is the premier snack growth region, says Bill Morecraft, General Manager of Blue Diamond Almonds Global Ingredients Division.
The credibility question over ingredients sourced from China are ‘well earned’, says George Pontiakos, president and CEO of BI Nutraceuticals, but the US FDA is doing a great job on bringing standards up to speed.
The award winners at IFT 2012 in Las Vegas are at the edge of innovation in food safety and health and wellness, says Dr Roger Clemens, President of IFT, but the overarching theme to emerge from this year’s show was in relation to the question, “What...
Guar gum prices have taken a rollercoaster ride over the past couple of years - and at IFT in Las Vegas, hydrocolloid expert Dennis Seisun said all bets were on regarding their future direction.
We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
LycoRed is facing a wave of consumers demanding natural alternatives to existing colours and is responding with new formulations in addition to broader product development.
What is the world's biggest carbonated beverage company doing in a European Union satiety research project? Why, collaborating to battle obesity of course…
Soy protein firm Solbar has outlined big plans for growth in several fields, including dietary and sports nutrition following the completion of its acquisition by US-based farmer co-operative CHS in February 2012.
The new 6 million euro, EU backed satiety project will have a legacy long beyond its time-frame, as the collaborative effort looks to change the way the European market deals with the obesity crisis it faces.
Sports and energy food and drink categories are blurring, according to Roberta Re, nutrition research manager at Leatherhead Food Research in this exclusive video from the Vitafoods 2012 trade show in Geneva.
Exporting 90% of its pork production to countries in and out of the EU, Denmark tends to be ahead of the game when it comes to food safety, environmental protection and animal welfare. But with the requirement to replace sow stalls with group pens due...
Francisco Turra, president of the Brazilian Poultry Association (UBABEF), talks to GlobalMeatNews about the state of the industry, exports, and the anti-dumping levy imposed in South Africa.
