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Looking to a new wave of energy drinks

Looking to a new wave of energy drinks

Claudia Meissner

Corporate Communication Manager - Beneo

Consumers are no longer satisfied with drinks that cause energy to spike and rapidly drop - but manufacturers are looking at new ways to provide consumers with an energy boost, says Beneo's Claudia Meissner.

Published: 13-Aug-2010

Opportunities for the next generation of food scientists

Opportunities for the next generation of food scientists

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.

Published: 22-Jul-2010

Exploring local flavors for the food industry

Exploring local flavors for the food industry

Kathi Sparks

Flavorist - Wild Flavors

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.

Published: 21-Jul-2010

From sustainability questions to stevia cooperation: IFT highlights

From sustainability questions to stevia cooperation: IFT highlights

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.

Published: 21-Jul-2010

Spotlight falls on stevia blends and omega-3 at IFT

Spotlight falls on stevia blends and omega-3 at IFT

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.

Published: 20-Jul-2010

How stevia reshaped a family business

How stevia reshaped a family business

Dr. Luke Zhang

CEO - GLG Life Tech

In an interview with FoodNavigator-USA.com, Dr. Luke Zhang explains why he thinks the future looks sweet for stevia - and for his company, GLG Life Tech, one of the world's major stevia suppliers.

Published: 16-Jul-2010

Market still buoyant for energy and sport drinks, says analyst

Market still buoyant for energy and sport drinks, says analyst

Energy and sports drinks are the still the market leaders but there has been a growth in the nostaliga and retro drink segment due to consumers hankering after comfort in the credit crisis, claims a Leatherhead market analyst ahead of BeverageDaily.com's online seminar on the topic.

Published: 04-May-2010

Flavor firms can slash sodium but keep taste, says Bell

Flavor firms can slash sodium but keep taste, says Bell

Christopher Warsow

Corporate Executive Chef - Bell Flavors & Fragrances

Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

Published: 30-Mar-2010

Ingredient companies talk creativity at RCA

Ingredient companies talk creativity at RCA

Ingredients companies packed the expo hall at the Research Chefs Association meeting in Phoenix last week, with innovative ingredient systems to inspire creative new foods.

Published: 26-Mar-2010

Improving taste and nutrition of gluten-free foods

Improving taste and nutrition of gluten-free foods

Jennifer William

Food Marketing Manager - USA Dry Pea & Lentil Council

As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.

Published: 24-Mar-2010

Facing the challenge of clean label demands

Facing the challenge of clean label demands

Chris Kelly

Director of Technical Service - Advanced Food Systems

There has been increasing interest from food manufacturers in 'clean label' ingredients, but what does clean label actually mean?

Published: 23-Mar-2010

RCA president highlights industry action on diet-related illness

RCA president highlights industry action on diet-related illness

Harry Crane

President - Research Chefs Association

At the Research Chefs Association conference in Phoenix, RCA president Harry Crane spoke to FoodNavigator-USA about industry's intensifying focus on health and wellness.

Published: 22-Mar-2010

Snack Size Science: The wisdom of nano-food colours and low-fat diets

Snack Size Science: The wisdom of nano-food colours and low-fat diets

FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how nanotech is expanding the possibilities to colour food, and why it isn't clever to eat a high-fat diet.

Published: 18-Aug-2009

Snack Size Science: Hershey’s healthy chocolate cake

Snack Size Science: Hershey’s healthy chocolate cake

FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.

Published: 10-Aug-2009

Snack Size Science: Monkey Methuselahs and soy sauce

Snack Size Science: Monkey Methuselahs and soy sauce

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.

Published: 21-Jul-2009

Early harmonisation urged for stevia standards, methods

Early harmonisation urged for stevia standards, methods

Frank Jaksch

CEO - ChromaDex

As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.

Published: 06-Jul-2009

Greening dairy and the 'cow of the future'

Greening dairy and the 'cow of the future'

Erin Fitzgerald, Director of Social and Environmental Innovation Consulting

Clay Detlefsen, VP of Regulatory Affairs and Counsel - Dairy Management Inc, International Dairy Foods Council

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.

Published: 25-Jun-2009

Technical challenges to reducing sugar

Technical challenges to reducing sugar

Mary Quinlan

Manager of Sweetener Technology Development - Tate & Lyle

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.

Published: 17-Jun-2009

Recession could create innovation opportunities

Recession could create innovation opportunities

Donald Wilkes

CEO - Blue Pacific Flavors

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.

Published: 17-Jun-2009

Sharing responsibility for food safety

Sharing responsibility for food safety

Anuradha Prakash, PhD

Professor and Program Director - Chapman University

A spate of high profile food-borne illness outbreaks has focused attention on food safety. At IFT in Anaheim Caroline Scott-Thomas caught up with food safety expert Dr Anuradha Prakash to discuss consumer perception of the food industry in the wake of such outbreaks.

Published: 12-Jun-2009

Almond's safety halo can be shared by all nuts

Almond's safety halo can be shared by all nuts

Tim Birmingham

Associate director of quality assurance, industry relations - Almond Board of California

The almond industry has been spared the recalls experienced by other nuts, and Tim Birmingham from the Almond Board of California tells FoodNavigator-USA about the measures the almond industry has taken to deal with food safety issues.

Published: 11-Jun-2009

HFCS: Controversial or just misunderstood?

HFCS: Controversial or just misunderstood?

James Rippe, MD

Director - Rippe Lifestyle Institute

High fructose corn syrup (HFCS) is no different from table sugar (sucrose) and that the public cannot be expected to understand differences between the sweetener and "pure" fructose, says Dr James Rippe from the Rippe Lifestyle Institute.

Published: 11-Jun-2009

Nanotech, termite diets and antioxidants in Anaheim

Nanotech, termite diets and antioxidants in Anaheim

In this podcast, our journalists share their thoughts on what caught their eye during the last day of the IFT show in Anaheim, California.

Published: 10-Jun-2009

HFCS, salmonella chocolate, and tasting black garlic in Anaheim

HFCS, salmonella chocolate, and tasting black garlic in Anaheim

Debate over high fructose corn syrup, lessons from a salmonella scare, putting omega-3 into alcoholic beverages, and the potential of black garlic... the FoodNavigator team shares thoughts on the second day of the IFT trade show in Anaheim, California.

Published: 09-Jun-2009

Stevia industry must support standards to limit adulteration

Stevia industry must support standards to limit adulteration

Mel Jackson, PhD

Vice president science - Sweet Green Fields

Increasing demand for stevia and reb A may soon attract the adulterers to crash the party. Mel Jackson, VP science for Sweet Green Fields (SGF) told FoodNavigator that, as his company announces a doubling of their production capacity, the industry must support the establishment of standards to limit adulteration.

Published: 08-Jun-2009

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