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Eyes on IFT

Armed with podast recorders, video cameras and trusty pens and paper, FoodNavigator-USA scans the show floors and education seminars at the annual ingredients and foods extravaganza hosted by the Institute of Food Technologists (IFT).

Martek predicts double-digit rise in sales to food & bev market

Martek expects sales of its algal-sourced omega-3s to food and drink manufacturers to grow in the double-digits each year for the next four to five years as it broadens its product range and gains access to new markets and customers post its takeover by DSM.

Is saturated fat really the dietary bogeyman?

The debate about just how bad saturated fats really are for our health - and whether what we are replacing them with is potentially worse - raged on at the IFT expo earlier this month.

‘Horrifying loss’ of muscle mass should serve as wake-up call, academic

Bed rest studies revealing a “horrifying” loss of muscle mass in older people after just a few days of inactivity should serve as a wake-up call for industry to put tackling sarcopenia higher up the priority list, scientists have argued.

Risk, rationality and that schizophrenic beast called the food industry

If the food industry wants journalists and consumers to get real about risk, then it has to get real too.

How to have your cake and eat it: Sodium reduction made easy

When it comes to potassium bicarbonate, size matters, according to UK firm Kudos Blends, which has come up with a highly innovative solution to sodium reduction for cakes, pancakes and biscuits.

Quality of nano toxicity data is ‘not great’, says expert

The limited nature of many toxicity studies into engineered nanoparticles used in the food and dietary supplements industry makes it very difficult to draw firm conclusions about their safety, according to one expert in the field.

Functional foods: How to get more bang for your buck

Consumers want to get their nutrition from a healthy diet, not from popping pills. But why do so many functional foods tick all the right boxes on paper, but fail miserably on shelf? Elaine Watson caught up with George Pontiakos, chief executive of BI Nutraceuticals, to find out.

Dow: High oleic canola will hold its own against next generation soy

The next generation of healthier soybean oils are impressive, but they will not blow high oleic canola out of the water, Dow Agrosciences has predicted.

Professor: Stop lecturing the public and reformulate foods Americans actually want to eat

If more energy was expended on improving the nutritional profile of the foods Americans actually want to eat instead of doggedly trying to persuade them to change their eating habits, we would have a greater chance of tackling obesity, according to one leading academic.

UK firm hopes to gain kudos at IFT with novel sodium reduction solution

A UK firm is hoping to take the US market by storm with a novel solution to sodium reduction that transforms potassium bicarbonate into a viable alternative to sodium bicarbonate and helps bakers slash sodium by 50 percent.

Food science salaries continue to rise

The median salary for those working in food science has increased by more than four percent over the past two years and recruitment is stable, according to the 2009 IFT Membership Employment & Salary Survey.

Hidden hunger still an issue in California

This year is the 70th anniversary of IFT – and the 70th anniversary of the publication of Grapes of Wrath, by John Steinbeck. Since then, have poverty and hunger been wiped out in California?

The FoodNavigator team's take on IFT 2009

Last month, major industry players got together in Anaheim, California for this year's IFT trade show - and the FoodNavigator team was there to cover all the latest developments.

The ‘unstoppable’ weight management trend

With over 300m obese adults worldwide, it is no wonder that the food industry is keen to offer tasty possibilities to consumers looking to lose weight, and keep it off. The trend is now becoming 'unstoppable', say industry executives.

IFT trend tour: Color and flavor innovation

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.

IFT trend tour: Naturally sourced

At the IFT trade show in Anaheim, Caroline Scott-Thomas followed the naturally sourced trend tour, and caught up with some of the companies highlighting natural products at the show.

Food technologists ‘under attack’, says former IFT chief

Food technology is a profession under attack – and both industry and government need to invest to ensure its future, says former IFT president Dr John Floros.

Corn fiber offers improved meat yields

Z Trim Holdings has expanded its range of fiber ingredients to provide a cost-effective, clean label way to boost moisture content in meat products as an alternative to starches and gums.

Nanotechnology: The new asbestos?

The safety risks of nanotechnology use by the food industry could make it “the new asbestos”, says toxicologist Dr George Burdock of the Burdock Group.

Ancient grain blend to plug gluten-free nutrition gap

ConAgra Mills has developed a gluten-free flour that claims to have superior nutritional qualities to white rice, potato and corn flours, made with a blend of ancient grains.

Betatene declared GRAS

Cognis has announced self-affirmed GRAS for its Betatene carotenoids, a development that allows it to be used in foods and beverages.

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.

Niutang nears launch for new stevia sweetener

Niutang is preparing to introduce its Reb A sweetener from stevia next year and is starting discussions with existing customers and new ones that have a parallel product development timeline.

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.

Naturex launches fruit and veg extracts for stability

Naturex has introduced new fruit and vegetable extracts to its NATstabil line, extending the options for manufacturers looking for natural stabilisers for food products.

Frutarom drinks to functional beverages at IFT

Frutarom is demonstrating the fruits of its latest acquisition by showcasing a range of functional beverage prototypes at the institute of Food Technologists (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.