Canada’s Sodium Reduction Taskforce has issued its report outlining how it aims to cut Canadian per capita sodium consumption to 2,300mg a day by 2016 – including voluntary targets for industry.
After an afternoon volunteering at the Greater Chicago Food Depository, Mike Stones discusses food insecurity in a wealthy city – and IFT’s links to the Feeding America network.
Kellogg has said the massive recall of breakfast cereal due to tainted packaging was a major factor behind it posting a 15 per cent drop in profits for the second quarter.
Cargill has announced a deal to supply Unilever’s European operations with 10,000 metric tonnes of fully segregated refined RSPO certified palm oil but no dateline was given.
Ajinomoto Food Ingredients has said that it will increase the price of its monosodium glutamate (MSG) due to strong global demand and higher raw ingredient and energy costs.
The IFT awards the hottest innovation in the food sector at its annual meeting and trade show. Chairman of the judges Peter Clark explained what caught his attention this year - and how innovation and trends have changed in the 42 years that he has been...
The Food and Drug Administration (FDA) has collected 125 food safety reports through its Reportable Food Registry in its first nine months of operation, the agency has said.
Diets that include too little polyunsaturated fat in early childhood could lead to increased appetite for sodium later in life, suggests a new rat study published in the journal Appetite.
Trends forecaster Suzy Badaracco claims she has a 100 percent success rate for spotting the next big things for the food industry – and when trends are on their way out. Could it have something to do with her FBI training?
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
Corn Products International has said it expects to finalize its National Starch takeover by the end of the third quarter, as it reported a ten percent rise in sales compared to the previous year.
Stevia supplier PureCircle saw its share price plummet yesterday (Tuesday) after it said in a trading update that its profits for fiscal 2010 would be down on last year.
Food firms are increasingly discussing the sustainability of their activities, but they must communicate with consumers using practical messages rather than euphemisms and jargon, says brand expert.
Brazilian research has found that king palm flour, obtained from heart-of-palm processing waste, exhibited higher levels of dietary fibre than cereals such as wheat, barley, rye and sorghum.
At last week's IFT show in Chicago, FoodNavigator-USA's Stephen Daniells met Ilene Gordon, CEO of Corn Products International, to discuss the wider implications of the company's National Starch acquisition last month.
The hydrocolloids market has seen double digit growth rates between 2005 and 2009, with their fat replacer applications being boosted by the global health and wellness trend, according to a new Leatherhead report.
An editorial in the Canadian Medical Association Journal (CMAJ) has called for more regulation and initiative from industry to protect children from the potential health threat posed by energy drinks.
People do not compensate with extra calories after consuming foods and drinks sweetened with zero-calorie sweeteners, suggests a new study published in the journal Appetite.
Archer Daniels Midland (ADM) introduced its sorghum flour and whole grain sorghum flour at IFT in Chicago last week, intended to provide lower cost in use for gluten-free and whole grain applications.
Food and beverage product launches increased by 15 percent in the last half of 2009 in the United States, indicating a move toward more product innovation, according to the Institute of Food Technologists (IFT).
Ajinomoto has developed a new ingredient system that the company says can reduce sodium content in broths and snack seasonings by about a third without a noticeable difference in flavor.
Coca-Cola is to face a lawsuit challenging the health claims on its Vitaminwater drinks, after a US federal judge denied the firm’s request to have the lawsuit dismissed.
Let's get talking about nanotech. The science of the very small has filled the food industry with big ideas – but industry is torn on how to present nanotechnology to consumers, stalling product development.
Made from canola and sunflower seeds, the oils are said to have a ‘unique’ combination of high oleic and low linolenic fatty acids that delivers the benefits without oil performance or food taste.
ConAgra announced on Monday that it has completed the sale of its Gilroy Foods and Flavors dehydrated vegetable business to Olam International for $250m.
Second quarter income for US chocolate maker, Hershey, fell 35 per cent due to factors such as charges related to its supply chain efficiency programme and the joint venture in India but Asia remains a focal area, said the company.
Salty snack makers Snyder’s of Hanover and Lance, Inc. have signed a merger deal that creates the second largest salty snack company in the United States after Frito-Lay.
Sensus is expanding its flavor extraction capabilities and investing in new equipment so it can offer new services to customers, including the purchase of $3m of new processing equipment.
Del Monte has become the latest company to outline a sodium reduction strategy, saying it intends to cut sodium by 20 percent across its vegetable, tomato and broth products by 2015.
Birds Eye Foods is to build a multi-million dollar water treatment plant and supply bottled water to the public as part of an agreement reached with US federal authorities over contamination allegations from one of its processing plants.
Two bakery shortening products won Innovation Awards at the 2010 Institute of Food Technologists’ (IFT) Annual Meeting and Food Expo in Chicago this week.
Global bakery ingredients supplier CSM said that it has acquired the remaining 50 per cent of the shares its US lactic acid production plant from its joint venture partner Cargill.
Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of lecithin to enhance the flow of reduced fat chocolate.
The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.
Cereal giant Kellogg’s said its new breakfast product will help consumers add antioxidants and other nutrients to their diets, in a launch that comes on the heels of an FTC settlement order imposed on the cereal maker last month over 'immunity'...
Major stevia player PureCircle has won a GRAS (generally recognized as safe) letter of no objection from the Food and Drug Administration for a blend it is aiming at products seeking partial sugar and calorie reduction.
The IFT trade show has ended for another year, but before they quit Chicago the FoodNavigator team gave a final round up of what caught their attention.
Americans are becoming increasingly interested in the food that's prepared in their own neighborhood - and as their palates become more sophisticated, flavor companies are responding with authentically local flavors.
Cranberry specialist, Massachusetts-based Ocean Spray has launched a new fruit sweetened dried cranberry at the Institute of Food Technologist's (IFT) Annual Meeting and Food Expo in Chicago, Illinois.
By Caroline Scott-Thomas, Jess Halliday and Mike Stones
FoodNavigator-USA's team on the ground at IFT in Chicago give their impressions of the trade show so far on award-winning innovations, new omega-3 and gluten-free ingredients, and great taste improvements in stevia sweeteners.
GLG Life Tech announced the commercial launch of its BlendSure range of stevia-derived sweeteners at IFT on Monday, following attainment of self-affirmed GRAS (generally recognized as safe) status late last week.
Significant contributions to lipid and flavour science helped Professor Cameron Faustman, University of Connecticut, to win a prestigious award at this week's Institute of Food Technologist's (IFT) Annual Meeting and Food Expo in Chicago, Illinois.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Many major food companies have become hesitant to promote their research into the potential of nanotechnology for fear of piquing consumer concerns while it is still in its infancy, according to an expert from market researcher Lux Research.