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IFT insights – top reports from the 2008 IFT Food Expo
From the latest market trends and scientific developments to innovative products and awards, there was something for everyone at the 2008 IFT Annual Meeting & Food Expo, held in New Orleans. FoodNavigator and NutraIngredients bring you the video highlights of this key event.
IFT Cares project gives something back to New Orleans
How IFT members are helping to fight poverty in and around the food expo's host city of New Orleans.
Blending food with cardiology
Cardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods.
Healthy decadent chocolate
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
The several ages of nutrition
Addressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it.
Cooking with hydrocolloids
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
The hydrocolloids squeeze
Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.
The soy taste challenge
Solae surveys the market for soy-based products and responds to the challenge of making them taste good.
Cheese-making tips from the experts
Land O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products.
Leveraging innovation awards
The 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile.
Taking ingredients around the world
Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.
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? |
