Podcasts

Exploring local flavors for the food industry

Exploring local flavors for the food industry

By Caroline Scott-Thomas

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.

Spotlight falls on stevia blends and omega-3 at IFT

Dispatches from IFT

Spotlight falls on stevia blends and omega-3 at IFT

By Caroline Scott-Thomas, Jess Halliday and Mike Stones

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.

How stevia reshaped a family business

How stevia reshaped a family business

By Caroline Scott-Thomas

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.

Market still buoyant for energy and sport drinks, says analyst

Market still buoyant for energy and sport drinks, says analyst

By Guy Montague-Jones

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...

Flavor firms can slash sodium but keep taste, says Bell

Flavor firms can slash sodium but keep taste, says Bell

By Caroline Scott-Thomas

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?

Ingredient companies talk creativity at RCA

Ingredient companies talk creativity at RCA

By Caroline Scott-Thomas

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.

Snack Size Science: Hershey’s healthy chocolate cake

Snack Size Science: Hershey’s healthy chocolate cake

By Stephen Daniells

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.

Snack Size Science: Monkey Methuselahs and soy sauce

Snack Size Science: Monkey Methuselahs and soy sauce

By Stephen Daniells

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.

Early harmonisation urged for stevia standards, methods

Dispatches from EUSTAS stevia symposium

Early harmonisation urged for stevia standards, methods

By Jess Halliday in Leuven

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.

Greening dairy and the 'cow of the future'

Dispatches from IFT

Greening dairy and the 'cow of the future'

By Jess Halliday

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.

Technical challenges to reducing sugar

Technical challenges to reducing sugar

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.

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