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Armed with podast recorders, video cameras and trusty pens and paper, FoodNavigator scans the show floors and education seminars at the annual ingredients and foods extravaganza hosted by the Institute of Food Technologists in Anaheim, California.
Almond's safety halo can be shared by all nuts
The almond industry has been spared the recalls experienced by other nuts, and Tim Birmingham from the Almond Board of California tells FoodNavigator-USA about the measures the almond industry has taken to deal with food safety issues.
HFCS: Controversial or just misunderstood?
High fructose corn syrup (HFCS) is no different from table sugar (sucrose) and that the public cannot be expected to understand differences between the sweetener and "pure" fructose, says Dr James Rippe from the Rippe Lifestyle Institute.
Nanotech, termite diets and antioxidants in Anaheim
In this podcast, our journalists share their thoughts on what caught their eye during the last day of the IFT show in Anaheim, California.
HFCS, salmonella chocolate, and tasting black garlic in Anaheim
Debate over high fructose corn syrup, lessons from a salmonella scare, putting omega-3 into alcoholic beverages, and the potential of black garlic... the FoodNavigator team shares thoughts on the second day of the IFT trade show in Anaheim, California.
Innovation, food safety and economic pep talks in Anaheim
Top prizes for innovation, stevia capacity and taste tests, food safety, and doing business in a tough economy... the FoodNavigator team shares thoughts on the opening day of the IFT trade show in Anaheim, California.
Stevia industry must support standards to limit adulteration
Increasing demand for stevia and reb A may soon attract the adulterers to crash the party. Mel Jackson, VP science for Sweet Green Fields (SGF) told FoodNavigator that, as his company announces a doubling of their production capacity, the industry must support the establishment of standards to limit adulteration.
FoodNavigator-USA turns the spotlight on the food safety issues affecting the industry.
Product recall insurance on the up
The popularity of specialist insurance to protect against the effects of product recalls is on the rise in the wake of the current salmonella scandal, says Mikel Fitzgerald of Wortham Insurance. He told FoodNavigator-USA.com how it can help minimize damage, both to company reputation, as well as the bottom line.
Our journalists talk to those in the know about up-and-coming market trends.
New strategies for salt reduction
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
How stevia reshaped a family business
In an interview with FoodNavigator-USA.com, Dr. Luke Zhang explains why he thinks the future looks sweet for stevia - and for his company, GLG Life Tech, one of the world's major stevia suppliers.
Why high purity stevia extracts overcome taste issues
Blue California's Cecilia McCollum explains the purity-taste link for Reb-A, and hope for the new sweetener's approval all around the globe.
Craft chocolate makers count on artisan appeal
A group of craft chocolate makers is making the most of growing consumer interest in artisan chocolate. Alex Whitmore, member of the Craft Chocolate Makers of America and co-founder of Taza chocolate, explains why he thinks this trend looks set to continue - even in the midst of recession.
The depression diet
Experts predict that consumers will put on recession pounds by eating more unhealthy food to save money. But Dr Adam Drewnowski, director of the Center for Public Health Nutrition at the University of Washington, says nutrient-rich foods that were typically eaten during the depression are affordable alternatives.
Spotlight
  HFCS and sugar: Can your body tell the difference after all?The body may absorb more fructose from high fructose corn syrup (HFCS) than it does from sucrose,... |
 Bakers on sodium reduction: We can’t afford to make products consumers won’t buyReducing sodium is expensive and difficult, and many bakers are beginning to wonder whether it is worth... |
 How does Walmart’s new logo fit with other front-of-pack claims?Walmart’s new front-of-pack label might have stricter nutrition criteria than many others currently in use, but how... |
 Industry groups slam call to regulate ‘toxic’ sugar like alcohol or tobaccoIndustry groups have reiterated their position that sugar is fine in moderation, after a provocative commentary in... |
 Walmart Get On The Shelf competition: Gimmick or marketing genius?Ever wondered how to get some face time with the decision makers at Bentonville? |
