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Flavor trends: What's hot and what's not?

Flavor trends: What's hot and what's not?

Christopher Warsaw, corporate executive chef, Bell Flavors and Fragrances, Danny Bawcom, director of marketing, Spicetec Flavors and Seasonings

Kevin McDermott, executive chef North America, International Flavors and Fragrances - Robert Murphy, culinary manager, Illes Seasonings and Flavors

Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.

Published: 11-Apr-2012

Expanded food safety-related records access will 'weed out' uncooperative firms - SGS

Expanded food safety-related records access will 'weed out' uncooperative firms - SGS

Jim Cook

Food Safety Technologist - SGS

A ruling that will see the US Food and Drug Administration’s (FDA) gain extended access to food industry records will “weed out” those companies that have not been cooperative during food safety incidents in the past.

Published: 03-Apr-2012

Fraunhofer goes 'wild' with new sensor to help winemakers detect bad yeasts

Fraunhofer goes 'wild' with new sensor to help winemakers detect bad yeasts

Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from the institute told BeverageDaily.com.

Published: 02-Apr-2012

IFF adds new culinary herb and mushroom flavor lines

IFF adds new culinary herb and mushroom flavor lines

Kevin McDermott

Executive Chef, North America - International Flavors and Fragrances

International Flavors and Fragrances (IFF) is developing a line of culinary herb flavors to respond to demand for fresh flavors, and a line of mushroom flavors to help manufacturers build a complete savory profile, according to Kevin McDermott, executive chef, North America.

Published: 28-Mar-2012

Is smoke the new bacon?

Is smoke the new bacon?

Smoke flavors are becoming increasingly popular, leaving traditional bacon in their dust, according to an expert at Wild Flavors - although he still thinks that pork products taste (almost literally) divine.

Published: 27-Mar-2012

US halal market opportunities largely untapped

Asma Ahad

Director of halal market development - IFANCA (Islamic Food and Nutrition Council of America)

Halal consumers spend $20bn on food in the United States each year but few manufacturers are tapping into this affluent market segment, according to director of halal market development at IFANCA (Islamic Food and Nutrition Council of America) Asma Ahad.

Published: 26-Mar-2012

Jensen Farms Listeria monocytogenes contamination: Lesson learned?

Jensen Farms Listeria monocytogenes contamination: Lesson learned?

Dr. Lawrence Goodridge

Associate Professor of Food Microbiology - Colorado State University

US authorities are yet to establish regulations relating to third-party food plant auditors – six months after the start of an outbreak later attributed to lacklustre third-party inspection practices.

Published: 01-Mar-2012

Food safety perception: The disconnect between consumers and manufacturers

Food safety perception: The disconnect between consumers and manufacturers

Hank Lambert

General manager, global food and water - UL LLC

A new global survey of food manufacturers found that most (98%) are confident about their food safety performance - but 70% of consumers aren't convinced. FoodNavigator-USA spoke to Hank Lambert, general manager of food and water at UL, which commissioned the survey.

Published: 21-Feb-2012

Globalization boosting demand for harmonized safety standards, says GFSI

 Globalization boosting demand for harmonized safety standards, says GFSI

Michael Robach

Vice president of corporate food safety and regulatory affairs - Cargill

As the global food system has become more complex, food manufacturers are looking for ways to harmonize safety standards. Cargill’s Mike Robach, a Global Food Safety Initiative (GFSI) board member, tells FoodNavigator-USA about what's driving the industry to support the GFSI in increasing numbers.

Published: 17-Feb-2012

'It shouldn't all boil down to yield,' says food systems activist in call to action

'It shouldn't all boil down to yield,' says food systems activist in call to action

Ellen Gustafson

Executive director - The 30Project

How to tackle obesity and hunger remains a two-pronged challenge for the agri-food industry, but increasing crop yield is not the answer - instead the focus should be on boosting the nutritional value of crops, claims a sustainable food systems activist.

Published: 09-Feb-2012

Getting a taste of flavor chemistry

Getting a taste of flavor chemistry

Rich Dandrea

Senior Flavorist - International Flavors & Fragances Inc.

From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.

Published: 03-Feb-2012

DRI president leads 2012 dairy charge to spotlight ‘total nutrient package’

DRI president leads 2012 dairy charge to spotlight ‘total nutrient package’

Gregory Miller PhD

President - Dairy Research Institute (DRI)

Reflecting on a successful last year in research terms, US Dairy Research Institute (DRI) president Gregory Miller told Dairy Reporter.com about the key challenges facing the industry in 2012.

Published: 18-Jan-2012

'Not about tree-hugging': Sustainability is simply good for business

'Not about tree-hugging': Sustainability is simply good for business

Sara Pax

President - Bluehorse Associates

Companies should be concerned about their environmental sustainability - but it has more to do with ensuring profitability than it does with saving the planet, according to president of Bluehorse Associates Sara Pax.

Published: 15-Dec-2011

Is dairy ready to steal some of the stevia limelight from beverage?

Is dairy ready to steal some of the stevia limelight from beverage?

Cargill is looking beyond beverage to dairy as it flags up pending product launches for Truvia in both table-top and as an ingredient on the EU market next year.

Published: 02-Dec-2011

‘Inflationary pressures have reached their worst’: USDA economist

‘Inflationary pressures have reached their worst’: USDA economist

Ricky Volpe

Research economist - US Department of Agriculture's Economic Research Service

“I think it’s safe to say that inflationary pressures have reached their worst,” claims research economist Ricky Volpe of the USDA’s Economic Research Service, in an interview with FoodNavigator-USA.

Published: 28-Nov-2011

Customer demand, CSR goals and financial gains spark solar power projects at Campbell's

Customer demand, CSR goals and financial gains spark solar power projects at Campbell's

Bob Shober

VP infrastructure engineering and environmental programs - Campbell Soup Company

Retailer and consumer demand for more sustainable practices is one factor driving Campbell Soup Company's development of major solar power generation projects in California and Ohio, according to the company's vice president of infrastructure engineering and environmental programs.

Published: 04-Nov-2011

Industry innovation on show: Sodium reduction at IFT

Industry innovation on show: Sodium reduction at IFT

Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.

Published: 11-Jul-2011

Exploring a new interactive approach to formulation

Exploring a new interactive approach to formulation

Elizabeth Sinclair, marketing communications

Tammy Jarrett, regional technical sales and business development

Univar Food Ingredients has developed an interactive formulation tool, bringing together trend data, technical expertise and case studies to help food manufacturers in effective new product development.

Published: 06-Jul-2011

Stevia is still the answer to America's health problems, says SweetLeaf CEO

Stevia is still the answer to America's health problems, says SweetLeaf CEO

Jim May

President and CEO - SweetLeaf

The stevia industry has not yet lived up to expectations - but it will, as more companies and consumers look to the sweetener as the answer to many American health problems, claims president and CEO of SweetLeaf Jim May.

Published: 05-Jul-2011

Lab grown burger could provide sustainable source of meat

Lab grown burger could provide sustainable source of meat

Mark Post

professor of physiology - Maastricht University

Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.

Published: 30-Jun-2011

General Mills on open innovation, product failure and trust

General Mills on open innovation, product failure and trust

Kamel Chida

Associate director - General Mills Worldwide Innovation Network

General Mills is throwing more and more resources behind an ‘intellectual outsourcing’ project that has significantly reduced its product fail rate. But gaining the trust of start-ups has not been easy, says Kamel Chida, associate director of its Worldwide Innovation Network.

Published: 27-Jun-2011

Think sodium not salt to achieve success in product reformulation: Cargill

Think sodium not salt to achieve success in product reformulation: Cargill

Janice Johnson, PhD

Applications leader, Salt - Cargill

The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.

Published: 20-Jun-2011

Greek yogurt: Beyond the dairy aisle

Sharon Gerdes

Senior account manager - US Dairy Export Council

There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.

Published: 16-Jun-2011

Egg replacement is on the rise, says Ingredia Group

Harmony Villemin

Project manager - Ingredia Group

Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.

Published: 14-Jun-2011

PMMI upbeat as opportunity knocks for US firms at Interpack

Jorge Izquierdo

Vice president marketing - PMMI

The Interpack trade show currently being held in the German city of Dusseldorf is a truly global event that has attracted around 2,700 exhibitors from 60 countries.

Published: 16-May-2011

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