SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | APAC edition

News > Suppliers

Read more breaking news

 

 
Dispatches from IFT

HFCS, salmonella chocolate, and tasting black garlic in Anaheim

By The FoodNavigator Team in Anaheim , 09-Jun-2009
Last updated on 10-Jun-2009 at 10:14 GMT2009-06-10T10:14:20Z

HFCS, salmonella chocolate, and tasting black garlic in Anaheim
HFCS, salmonella chocolate, and tasting black garlic in Anaheim
Loading the player...

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.

Stephen Daniells listened to talk about high fructose corn syrup and found a consensus among three experts over its effects compared to sucrose.

Mike Stones attended a talk from Cadbury on lessons learned from a very expensive salmonella incident, vis-à-vis GMPs and HACCP.

Meanwhile Jess Halliday learned that Cognis’ Betatene is now GRAS; and tasted Sangria with added omega-3. She met Naturex, and learned about its new slate of fruit and vegetable derived healthy stabilisers.

Caroline Scott-Thomas tried black garlic for the first time, and discussed its potential uses in food products with The California Garlic Company.

Watch out for more news and podcasts direct from our team at IFT throughout the week.

Related products

Soup-To-Nuts Podcast: Paid influencers make big impact with small budget in hot sauce category

Soup-To-Nuts Podcast: Paid influencers make big impact with small budget in hot sauce category

From restaurants’ fixation with ghost peppers to the presence of sriracha on dining tables...

Soup-To-Nuts Podcast Countering the impact of climate change on coffee

Soup-To-Nuts Podcast: Countering the impact of climate change on coffee

Every year more people wake up to coffee or use it to fuel them...

Soup-To-Nuts Podcast: Separating fact from fiction with probiotics

Soup-To-Nuts Podcast: Separating fact from fiction when formulating with probiotics

Once restricted to a handful of products, such as yogurt, probiotics are enjoying unprecedented...

Soup-To-Nuts Podcast:marketing potential of home shopping television

Soup-To-Nuts Podcast: The marketing potential of home shopping television

Home shopping television easily might be overshadowed by food and beverage companies’ growing interest...

Soup-To-Nuts podcast: How doing good can also be good for business

Soup-To-Nuts podcast: How doing good can also be good for business

In today’s highly competitive landscape, many food and beverage manufacturers try to set their...

Soup-To-Nuts Podcast: Using food influencers to market products

Soup-To-Nuts Podcast: How to select and best use food influencers to market products

While Americans are becoming more adventurous in what they eat, they often still need...

Soup-To-Nuts Podcast: Global cuisine, complex nutrition claims in 2017

Soup-To-Nuts Podcast: Global cuisine will rise in 2017 along with complex nutrition claims

Despite a rising nationalism in the US born out of the contentious presidential election...

Soup-To-Nuts Podcast: The rise of vegan cheese alternatives

Soup-To-Nuts Podcast: The cultivation and rise of vegan cheese alternatives

There is no denying that vegan is on the rise with consumers looking for...

Soup-To-Nuts Podcast Defining, meeting consumer demand for clean label

Soup-To-Nuts Podcast: Defining and meeting consumer demand for clean label

The predictable upcoming onslaught of annual New Year’s resolutions to “eat better” could lead to surge...

Soup-To-Nuts Podcast: Expanding cranberries’ appeal beyond the holidays & to a new generation

Soup-To-Nuts Podcast: Expanding cranberries’ appeal beyond the holidays & to a new generation

For most Americans cranberry sauce is a Thanksgiving staple, but it isn’t the dish...

KRAVE Jerky talks meat snacks at the Fancy Food Show

KRAVE Jerky general manager: It’s our flavors that differentiate us

When KRAVE burst onto the scene in 2010, its all-natural credentials, premium packaging and...

The Good Bean: Our bean snacks are accessible, delicious, affordable

The Good Bean: ‘We want to make bean nutrition accessible, delicious and affordable’

If pulse-based snacks (made with beans, peas, chickpeas, or lentils) were seen as niche,...

Foraging Fox unveils beet ketchup at fancy food show

Beet it: The Foraging Fox offers a new twist on ketchup

Beets are making their way into everything from sports nutrition products to snacks, salads...

Cauli-Rice unveils low-carb shelf-stable cauliflower rice

Cauli-Rice unveils low-carb, preservative-free, shelf-stable alternative to pasta, rice: ‘It took us three years to get it right’

Cauliflower rice is now available in the frozen and chilled sections of some retailers,...

That’s It veggie bars could be bigger than fruit bars, says CEO

That’s It CEO: Our veggie bars could be just as big, if not bigger, than our fruit bars

That’s It fruit bars were an immediate hit, but will the brand’s new veggie...

Dahlicious expands beyond lassi to almond milk yogurt, kefir

Dahlicious moves into new territory with almond milk yogurt and kefir

Dahlicious – a brand best-known for its cultured dairy product, lassi – is moving...

Hfactor taps into Japanese hydrogen-infused water craze

Could molecular hydrogen infused water carve a niche in the functional beverages category?

In regular water, hydrogen is bound to oxygen (H2O) making it "difficult for our...

Rhythm Superfoods talks healthy snacks at the Fancy Food Show

Rhythm Superfoods CEO: 'Our new products will be nutrient dense, shelf-stable and delicious...'

Rhythm Superfoods has just closed a $6m financing round led by Gen Mills' 301...

Dang Foods talks placement for healthy snacks at the Fancy Food Show

Dang Foods: The next generation of whole food snacks belongs in the produce aisle

The next generation of fruit- and vegetable-based whole food snacks belongs in the produce...

Zupa Noma talks drinkable soup at the Fancy Food Show

Are Americans warming to cold soup? It's all about (more) fiber and (less) sugar, says ZÜPA NOMA

Cold soup in a bottle is still a novelty for many Americans, but the...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...

Promotional Features

Content Provided by Fonterra

Way forward with whey protein