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Snack Size Science: Monkey Methuselahs and soy sauce
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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
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Frank JakschCEO - ChromaDexAs 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'
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Erin Fitzgerald, Director of Social and Environmental Innovation ConsultingClay Detlefsen, VP of Regulatory Affairs and Counsel - Dairy Management Inc, International Dairy Foods CouncilLeaders 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
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Mary QuinlanManager of Sweetener Technology Development - Tate & LyleTate & 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
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Donald WilkesCEO - Blue Pacific FlavorsIn 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
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Anuradha Prakash, PhDProfessor and Program Director - Chapman UniversityA 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
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Tim BirminghamAssociate director of quality assurance, industry relations - Almond Board of CaliforniaThe 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?
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James Rippe, MDDirector - Rippe Lifestyle InstituteHigh 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
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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
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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
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Mel Jackson, PhDVice president science - Sweet Green FieldsIncreasing 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 |
Innovation, food safety and economic pep talks in Anaheim
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Top prizes for innovation, stevia capacity and taste tests, food safety, and doing business in a tough economy... the FoodNavigator team shares thoughts on the opening day of the IFT trade show in Anaheim, California. Published: 08-Jun-2009 |
Developing solutions to fight food fraud
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James GriffithsVice President, Food, Dietary Supplements and Excipient Standards - US PharmacopeiaAdulteration of food proteins - as seen in the recent melamine scandal - is becoming a greater threat to industry as the food supply has become more globalized and economic crisis drives manufacturers to seek cheaper ingredients, says Jim Griffiths of US Pharmacopeia. Published: 13-May-2009 |
How the EU health claims process could impact US
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Bas van BuijtenenVice President - DSM Nutritional Products EuropeHow will the new health claims system in Europe impact the state of play in the North American market? Lorraine Heller speaks to a leading international ingredients supplier about the potential marketing and regulatory implications. Published: 06-May-2009 |
How Coke and Pepsi plan to grow in the recession
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James TonkinThe two beverage giants Coca-Cola and PepsiCo will be driving their brands forward rather than shrinking back in the years ahead, treating the recession as a period for growth, says beverage analyst James Tonkin. Published: 05-May-2009 |
Snack Size Science: Vitamin chips and mama's diet
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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. Published: 28-Apr-2009 |
Talking organics to the occasional buyer
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Peter MelchettPolicy director - Soil AssociationFoodNavigator 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. Published: 20-Apr-2009 |
Snack Size Science: Air bubbles and peanuts for all
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FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how air bubbles may mimic fat and help with weight loss, and how antioxidant compounds may neutralise the allergens in peanut butter. Published: 10-Apr-2009 |
Snack Size Science: Squid, noodles and French baguettes
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FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all on the menu. Published: 26-Mar-2009 |
Chewing the Fat: How big is gluten-free?
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The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial team discusses the issues behind the trend, and considerations for food manufacturers. Published: 25-Mar-2009 |
Why high purity stevia extracts overcome taste issues
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Cecilia McCollumExecutive Vice President - Blue CaliforniaBlue California's Cecilia McCollum explains the purity-taste link for Reb-A, and hope for the new sweetener's approval all around the globe. Published: 16-Mar-2009 |
What's driving private labels?
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In recent years the share of private label goods sold by retailers has been on the rise, reaching almost 50 per cent in traditional retailers. The FoodNavigator editorial team discusses what's driving the trend, and what it means for big brand manufacturers. Published: 10-Mar-2009 |
Snack Size Science: Getting to the heart of acrylamide
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FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And Belgian researchers give a glimpse of ways to prevent formation of the compound in the first place. Published: 06-Mar-2009 |
Product recall insurance on the up
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Mikel FitzgeraldManaging director - Wortham InsuranceThe popularity of specialist insurance to protect against the effects of product recalls is on the rise in the wake of the current salmonella scandal, says Mikel Fitzgerald of Wortham Insurance.He told FoodNavigator-USA.com how it can help minimize damage, both to company reputation, as well as the bottom line. Published: 24-Feb-2009 |
Snack Size Science: Crystal balls and salt crystals
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FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries and Purac’s solutions. Published: 10-Feb-2009 |
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