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Innovation, food safety and economic pep talks in Anaheim

Dispatches from IFT

Innovation, food safety and economic pep talks in Anaheim

By The FoodNavigator team

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.

Stevia industry must support standards to limit adulteration

Stevia industry must support standards to limit adulteration

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...

Developing solutions to fight food fraud

Developing solutions to fight food fraud

By Caroline Scott-Thomas

Adulteration 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...

How the EU health claims process could impact US

How the EU health claims process could impact US

How 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.

How Coke and Pepsi plan to grow in the recession

How Coke and Pepsi plan to grow in the recession

The 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.

Snack Size Science: Vitamin chips and mama's diet

Snack Size Science: Vitamin chips and mama's diet

By Stephen Daniells

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.

Talking organics to the occasional buyer

Talking organics to the occasional buyer

FoodNavigator 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.

Snack Size Science: Air bubbles and peanuts for all

Snack Size Science: Air bubbles and peanuts for all

By Stephen Daniells

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.

Snack Size Science: Squid, noodles and French baguettes

Snack Size Science: Squid, noodles and French baguettes

By Stephen Daniells

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.

Chewing the Fat: How big is gluten-free?

Chewing the Fat: How big is gluten-free?

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...

What's driving private labels?

What's driving private labels?

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.

Snack Size Science: Getting to the heart of acrylamide

Snack Size Science: Getting to the heart of acrylamide

By Stephen Daniells

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...

Product recall insurance on the up

Product recall insurance on the up

By Caroline Scott-Thomas

The 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,...

Snack Size Science: Crystal balls and salt crystals

Snack Size Science: Crystal balls and salt crystals

By Stephen Daniells

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...

More foodborne illnesses on horizon, says risk expert

More foodborne illnesses on horizon, says risk expert

Is the US food safety system really 'in the soup'? Dr Sandford Miller, with a long standing career focused on risk analysis and food, talks to FoodProductionDaily.com about the recent peanut paste recall, the potential for future foodborne illnesses...

Keys to the Russian market

Keys to the Russian market

As Chr Hansen marks ten years of activity in Russia, regional director Jacob Paulsen explains how the market has changed and offers some advice for anyone exploring opportunities there today.

The depression diet

The depression diet

Experts predict that consumers will put on recession pounds by eating more unhealthy food to save money. But Dr Adam Drewnowski, director of the Center for Public Health Nutrition at the University of Washington, says nutrient-rich foods that were typically...

Spicing up the American palate

Spicing up the American palate

An expert from Mintel gives a taster of new flavor trends in the US, and predicts how long it could be before we are all enjoying the likes of peri-peri, lavender and cactus.

Exploring the sweet future for stevia

Exploring the sweet future for stevia

As regulatory approval for stevia and its extracts gathers pace in the US, Mark Blumenthal from the American Botanical Council gives his thoughts and inside knowledge on his nominee for ‘herb of the year’.

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