All news articles for June 2009

Giving process cheese a healthy makeover

Dispatches from IFT

Giving process cheese a healthy makeover

By Jess Halliday

Land O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium.

Confusion reigns in cosmeceutical name game

Confusion reigns in cosmeceutical name game

The term cosmeceutical has always been controversial, but the blurring boundaries between the worlds of nutrition and cosmetics are highlighting divisions that neither industry can ignore.

Greening dairy and the 'cow of the future'

Dispatches from IFT

Greening dairy and the 'cow of the future'

By Jess Halliday

Leaders in the quest to make the dairy industry greener discuss an ambitious new plan to reduce greenhouse gases by 25 per cent, and how the industry members should collaborate to innovate.

Talking texture and culinology at IFT

Dispatches from IFT

Talking texture and culinology at IFT

At the IFT trade show in Anaheim, California, Caroline Scott-Thomas spoke with culinologist Agnes Jones about Natural Starch’s new range of texture systems - and asked: What is a culinologist?

IFT trend tour: Color and flavor innovation

IFT trend tour: Color and flavor innovation

By Jess Halliday

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.

Keys to functional foods success

Keys to functional foods success

By staff reporter

When shopping, consumers very quickly decide on a brand’s worth and unless they are making positive ticks in their minds to an array of factors, it is likely they will pass your functional food by, according to a leading consultant.

IFT trend tour: Naturally sourced

Dispatches from IFT

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.

Recession could create innovation opportunities

Dispatches from IFT

Recession could create innovation opportunities

In today’s challenging economy, large companies are increasingly looking to buy innovative finished products rather than developing their own, says Blue Pacific CEO Donald Wilkes.

Technical challenges to reducing sugar

Technical challenges to reducing sugar

Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.

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