All news articles for April 2009

The science of stevia

The science of stevia

By Stephen Daniells

There has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. FoodNavigator.com summarises the science so far.

Snack Size Science: Vitamin chips and mama's diet

Snack Size Science: Vitamin chips and mama's diet

By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how chocolate-eating sheep may give us insights into childhood obesity, and how vitamins may protect against carcinogens hiding in your French fries.

Is stevia’s market potential limited by cost?

Is stevia’s market potential limited by cost?

By Caroline Scott-Thomas

Stevia’s expense compared to other sweeteners is a major market limitation, according to a new paper on the stevia market, although industry players say they are working to bring its price down.

Cut out BPA use or risk market exclusion, urges new report

Cut out BPA use or risk market exclusion, urges new report

By Jane Byrne

Continued use of Bisphenol A (BPA) in food and beverage packaging poses unnecessary competitive, reputational and potential market exclusion risks for food and beverage manufacturing companies, claims a new report.

Talking organics to the occasional buyer

Talking organics to the occasional buyer

FoodNavigator talks to Peter Melchett, policy director at the Soil Association, about communication efforts to help more consumers understand and engage in organics, and the all-important issue of climate change.

Who’s hoodwinked by a healthy halo?

Who’s hoodwinked by a healthy halo?

What does health taste like? As a kid, I was encouraged to hold my nose and swallow down broad beans and cod-liver oil. If they tasted bad, it was only ‘cos they were good for me.

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