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Piñata, Jazz, Cameo: New apple flavors inspired by produce trends
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Anton AngelichGroup vice president - marketing - Virginia DareNew apple varieties are gaining in popularity in the produce section, opening opportunities for food and beverage companies to incorporate their distinctive flavors into new products, says Virginia Dare's Anton Angelich. Published: 17-Jul-2012 |
Food companies are desperate to get off the guar gum rollercoaster, says hydrocolloids expert
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Guar gum prices have taken a rollercoaster ride over the past couple of years - and at IFT in Las Vegas, hydrocolloid expert Dennis Seisun said all bets were on regarding their future direction. Published: 16-Jul-2012 |
Some like it hot: But precisely how hot? asks Kalsec...
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Gary Augustineexecutive director of marketing - KalsecWhat does ‘heat’ really mean in a flavoring system? Heat that burns at the back of the throat or tingles on the tongue? Heat that lingers or heat that provides an intense sensation on the tip of the tongue? Published: 13-Jul-2012 |
Nanotechology: No longer the 'Wild West' of science?
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Dr. Sally TinkleDeputy director - National Nanotechnology Coordination OfficeNanotechnology has become just one of many tools available to food companies looking to improve food safety, delivery of nutrients, or food packaging, transitioning from the 'Wild West' of science, according to deputy director of the National Nanotechnology Coordination Office Dr. Sally Tinkle. Published: 12-Jul-2012 |
Why did we get so fat, so fast? Toxic sugar, HFCS, obesity and the blame game...
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Dr John S WhitePresident - White Technical ResearchWe've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play? Published: 11-Jul-2012 |
Novel plant source of omega-3s DHA and EPA should be commercialized by 2020, says Cargill
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A completely new source of the coveted long chain omega-3s EPA and DHA should be commercialized by the end of the decade thanks to a multi-million-dollar tie up between ingredient giants BASF and Cargill to produce the next generation of canola oils. Published: 09-Jul-2012 |
How is industry responding to demand for allergen-free foods?
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Mel FestejoChief operating officer - American Key Food ProductsThe range of 'free from' foods available on supermarket shelves has skyrocketed in recent years, alongside increasing incidence and diagnosis of food allergies and intolerance. In this video interview, COO of American Key Food Products (AKFP) Mel Festejo discusses the changing landscape for manufacturers of allergen-free foods and beverages. Published: 09-Jul-2012 |
Are Millennials the next big opportunity for the natural product industry?
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Jeff HiltonPresident and co-founder - Integrated Marketing Group (IMG)Manufacturers need to think about the market potential of Millennials (Generation Y), but understanding how they differ from Boomer is key, says a well-known marketing expert. Published: 20-Oct-2011 |
Food adulteration in the spotlight: ‘Science gone astray’
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Markus Lipp, director of food standards, US PharmacopeiaJonathan DeVries, senior technical manager, Medallion Laboratories, General MillsWhy do people adulterate foods for economic gain? Which foods and ingredients are most at risk? And how is it possible to prevent adulterants from entering the food supply? This guest video from US Pharmacopeia attempts to address these questions. Published: 15-Sep-2011 |
Turning the spotlight on regional Asian trends
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FoodNavigator-Asia spoke to suppliers at the recent Vitafoods show in Geneva about launching new foods and supplements on the Asian market. What are the main challenges? And where are the most promising opportunities? Published: 22-Aug-2011 |
Salt’s sensory aspects to drive successful low-sodium food: Scientist
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Leslie Stein, PhDSenior Research Associate - Monell Chemical Senses CenterUnderstanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center. Published: 12-Jul-2011 |
Tapping into the next generation of food scientists
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Matt CaelPresident-elect 2011-2012 - IFT Student AssociationFood science student numbers are rising, but how can industry tap into this next generation of enthusiastic professionals? FoodNavigator-USA asked Matt Cael, 2011-2012 president-elect of the IFT Student Association. Published: 30-Jun-2011 |
How to have your cake and eat it: Sodium reduction made easy
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Dinnie Jordandirector - Kudos BlendsWhen it comes to potassium bicarbonate, size matters, according to UK firm Kudos Blends, which has come up with a highly innovative solution to sodium reduction for cakes, pancakes and biscuits. Published: 24-Jun-2011 |
Simplicity trend 'is the future': Marketing expert
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Jeff HiltonPartner and co-founder - Integrated Marketing Group (IMG)The convergence of food and supplements combined with other factors such as convenience is driving the move towards simplicity, a trend that is not only here to stay, but also represents 'the future', says Jeff Hilton from the Integrated Marketing Group (IMG). Published: 23-Jun-2011 |
Are we on the cusp of a specialty flours mega-trend?
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John LeightonVP of research - Corn Products InternationalThe rise of specialty flours with nutritional and textural functionality is opening doors for food formulators in a range of applications, from bakery to soups, and the potential is impressive, says Corn Products International’s VP of research. Published: 22-Jun-2011 |
Food industry and NASA share mutual goals for enhanced food quality
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Michele Perchonok, PhDProject scientist, Advanced Food Technology - NASAThe food industry and NASA share mutual goals in producing higher quality, more nutritious foods, and lessons learned on both sides could ultimately help feed astronauts on missions to Mars and beyond, says a scientist working on NASA's advanced food technology project. Published: 21-Jun-2011 |
Functional foods: How to get more bang for your buck
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George PontiakosChief executive - BI NutraceuticalsConsumers want to get their nutrition from a healthy diet, not from popping pills. But why do so many functional foods tick all the right boxes on paper, but fail miserably on shelf? Elaine Watson caught up with George Pontiakos, chief executive of BI Nutraceuticals, to find out. Published: 20-Jun-2011 |
Students turning to food science in droves - why now?
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Eric Deckerhead of food science - University of MassachusettsFood science student numbers at the University of Massachusetts have tripled in the past five years but food science wasn't always such a popular choice. Published: 17-Jun-2011 |
Communicating solid science key to busting food myths: IFT president
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Dr. Robert Gravanipresident - IFTFood manufacturers need to do a better job educating consumers about the solid science that backs the nutrition and safety of their food products, according to IFT president Dr. Robert Gravani. Published: 15-Jun-2011 |
PMMI highlights key US processing and packaging trends
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Tom EganVice president, industry services - PMMIFoodProductionDaily.com caught up with Tom Egan, of PMMI, at the recent Interpack trade show to discuss key trends in the North American sector. Published: 25-May-2011 |
Innovations in microencapsulation techniques
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Dr Kjeld van BommelInnovator in Materials Technology - TNOA new microencapsulation technique that produces smaller more uniform particles could replace less accurate microencapsulation techniques, according to researchers at Dutch institute TNO. Published: 07-Dec-2010 |
Natural food colourings now the consistent choice
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Paul CollinsManaging Director - GNT InternationalPaul Collins, managing director, GNT International, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives. Published: 01-Dec-2010 |
Does salt reduction mean taste reduction?
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Marian GelukBusiness Development Manager - Wageningen University and Research CentreSalt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste? Published: 26-Nov-2010 |
Stevia pioneer recounts first encounter
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Jim MayFounder and President - SweetLeafJim May of SweetLeaf tells how he came across the sweet leaves from Paraguay almost three decades before they captured the imagination of the mainstream food industry. Published: 05-Aug-2010 |
Competition and collaboration in the stevia industry
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Representatives of stevia suppliers PureCircle, GLG Life Tech and Blue California spoke with FoodNavigator-USA.com at IFT about areas in which members of the stevia industry can work together - even as competing companies. Published: 04-Aug-2010 |
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