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Consumers say it’s natural if it comes from a plant: PureCircle

Consumers say it’s natural if it comes from a plant: PureCircle

Faith Son

vice president of global marketing and innovation - PureCircle

Obviously taste rules when it comes to any food or beverage. But many consumers are also looking for indications that what they’re eating has been minimally “messed with”—hence the growing incidence of “all natural” and related terms on product labels. 

Published: 17-Jul-2014

Cargill rides publicity wave with Trehalose functional ingredient

Cargill rides publicity wave with Trehalose functional ingredient

Cargill has weathered a potential media storm concerning its functional ingredient Trehalose.  The ingredient, a glucose dissaccharide, was one of the potentially ‘scary’ food ingredients seized upon for its use by a well known fast food chain.

Published: 14-Jul-2014

Particulars of GRAS process leave it open to criticism, expert says

Particulars of GRAS process leave it open to criticism, expert says

The GRAS process as it stands in the United States is vulnerable to criticism based on possible conflicts of interest and low-quality safety work, said Claire Kruger, PhD, president of Spherix Consulting, a division of ChromaDex.

Published: 11-Jul-2014

RIBUS: consumers avoiding 'chem lab' ingredients; GMOs the biggest agro development since the tractor

RIBUS: consumers avoiding 'chem lab' ingredients; GMOs the biggest agro development since the tractor

Steve Peirce

CEO - RIBUS Inc.

During the IFT 2014 show in New Orleans, FoodNavigator-USA caught up with RIBUS Inc. CEO Steve Peirce for an update on its all-natural and organic rice-based ingredients and the sustainability of rice in a world that faces staggering levels of food waste. 

Published: 09-Jul-2014

Global ID: 'Demand for Non-GMO-Project verification doubled after Whole Foods put its GMO cards on the table...'

Global ID: 'Demand for Non-GMO-Project verification doubled after Whole Foods put its GMO cards on the table...'

The growth of the Non-GMO Project verification scheme has been nothing short of explosive over the past 18 months. But does the firm serving as its technical administrator have the resources to cope, and are competing certification schemes adopting the same standards?

Published: 08-Jul-2014

Chia and psyllium: Sterilization and adulteration show importance of choosing suppliers carefully

Chia and psyllium: Sterilization and adulteration show importance of choosing suppliers carefully

George Pontiakos

President and CEO - BI Nutraceuticals

Recent pathogen outbreaks in raw chia powder and concerns over whether some psyllium is actually food grade highlight the ongoing importance of selecting suppliers wisely, says the CEO of BI Nutraceuticals.

Published: 07-Jul-2014

Bread in terminal decline? 'We’re actually very positive about the future of grain-based foods,' says Ardent Mills

Bread in terminal decline? 'We’re actually very positive about the future of grain-based foods,' says Ardent Mills

Lackluster sales of packaged bread & ready-to-eat cereals might suggest that years of carb-bashing and changing lifestyles have finally driven some grain-based categories into terminal decline. However, flour milling giant Ardent Mills begs to differ.

Published: 07-Jul-2014

Cricket bars founder: ‘We launched a product without a supply chain in place to scale it’

Cricket bars founder: ‘We launched a product without a supply chain in place to scale it’

Pat Crowley

Founder - Chapul Inc.

Since it was created in 2012, Chapul Inc. has been on a mission to integrate edible insects into Western diets, using its cricket energy bars as the vehicle. 

Published: 03-Jul-2014

RD: There’s a health continuum for every food; what pillars do you want to stand on?

RD: There’s a health continuum for every food; what pillars do you want to stand on?

Rachel Cheatham

founder and CEO - FoodScape Group

What is the future of ‘naturality’ on product labels? Are sin taxes and warning just policy tools disguised as a consumer advocacy? And should health and wellness be part of every brand’s messaging? 

Published: 02-Jul-2014

DSM Food Specialties on its fermentation-derived stevia: High purity and cost-in-use will be better

DSM Food Specialties on its fermentation-derived stevia: High purity and cost-in-use will be better

Greg Kesel

Regional President Americas - DSM Food Specialties

Steviol glycosides produced through fermentation will be cost-effective, high purity, and sustainable, but they are about 18 months away, says DSM Food Specialties as it announces its new sweetener platform at the IFT Expo.

Published: 02-Jul-2014

Sports nutrition products for women are a huge area of growth: Marketing guru

Sports nutrition products for women are a huge area of growth: Marketing guru

Jeff Hilton

Co-founder and CMO - BrandHive

Women, protein blends, and the ‘anti-wasting’ market are all areas of significant opportunity in sports nutrition, says Jeff Hilton, co-founder and CMO of BrandHive.

Published: 01-Jul-2014

Bakers on trans fat crackdown: 'There are uses of PHOs that FDA wasn't aware of'

Bakers on trans fat crackdown: 'There are uses of PHOs that FDA wasn't aware of'

On the face of it, the FDA’s proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) - the source of most of the ‘artificial’ trans fats in the US food supply - seems like a no-brainer. But there are other ways to crack down on trans fats without causing formulation nightmares, claims the American Bakers Association.  

Published: 30-Jun-2014

Partially hydrogenated oils? We have all the tools to replace them now, says Dow

Partially hydrogenated oils? We have all the tools to replace them now, says Dow

A lot of food manufacturers are not happy with FDA proposals to revoke the GRAS status of partially hydrogenated oils (PHOs). Meanwhile, the soybean industry is urging the agency to hold off until larger quantities of new high oleic soybean oil are available. But what do the canola oil experts think?

Published: 30-Jun-2014

Time for a rethink on saturated fat?

Time for a rethink on saturated fat?

If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking notice. And should they?

Published: 30-Jun-2014

How to innovate: Ignore competition – it’s boring and very 80s

How to innovate: Ignore competition – it’s boring and very 80s

Manufacturers looking to succeed in innovation must forget competition and collaborate, says chocolate chef Dominique Persoone.

Published: 05-May-2014

Food brands need personalities on Twitter, Facebook and Instagram: Do you have one?

Food brands need personalities on Twitter, Facebook and Instagram: Do you have one?

Food companies need to develop online personalities to successfully connect with savvy consumers who expect a human connection, according to nutritionist and social media guru Jenny Westerkamp.

Published: 02-May-2014

Innovation success recipe: Respect consumers and draw inspiration from the unknown

Innovation success recipe: Respect consumers and draw inspiration from the unknown

Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.

Published: 29-Apr-2014

Insect economics: Insect production could utilise global food waste to produce nutritionally better protein

Insect economics: Insect production could utilise global food waste to produce nutritionally better protein

The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according to Professor Arnold van Huis.

Published: 28-Apr-2014

Are food companies getting social media right? In a word, 'no'

Are food companies getting social media right? In a word, 'no'

Fear is a major roadblock to many food companies getting it right when it comes to social media, according to business mentor and entrepreneur Mike Greene.

Published: 24-Apr-2014

Building for the future: DSM on lessons from Food Vision 2014

Building for the future: DSM on lessons from Food Vision 2014

Industry needs to ‘dramatically innovate’ if it is to come up with sustainable solutions to feed the world, says James Bauly of DSM, as he summarises his take away messages from the event.

Published: 22-Apr-2014

In conversation with the mastermind behind the €250,000 lab-grown burger

In conversation with the mastermind behind the €250,000 lab-grown burger

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become a reality.

Published: 16-Apr-2014

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

Published: 10-Apr-2014

Talking Rain CEO: Pepsi and Coke weren’t even looking at sparkling waters

Talking Rain CEO: Pepsi and Coke weren’t even looking at sparkling waters

Talking Rain’s Sparkling Ice brand plugs a market gap that Pepsi and Coca-Cola missed, enabling $350m in annual sales to tot up with little to no competition, its CEO says.

Published: 08-Apr-2014

Innovation for today: Digital tech empowers industry to innovate

Innovation for today: Digital tech empowers industry to innovate

Chris Cornyn

founder & president - DINE Marketing

The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.

Published: 04-Apr-2014

Global probiotic market to add 50% to €33bn by 2018: Analyst

Global probiotic market to add 50% to €33bn by 2018: Analyst

Ewa Hudson

Global head of health and wellness research - Euromonitor International

The term ‘probiotic’ may be banned in the European Union – along with its cousin ‘prebiotic’ – but sales remain steady, and the global picture is buoyant, says leading analyst, Euromonitor International.

Published: 22-Jan-2014

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