Podcasts

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.

Recession could create innovation opportunities

Dispatches from IFT

Recession could create innovation opportunities

In 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.

Sharing responsibility for food safety

Dispatches from IFT

Sharing responsibility for food safety

By Caroline Scott-Thomas

A 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...

HFCS: Controversial or just misunderstood?

Dispatches from IFT

HFCS: Controversial or just misunderstood?

By Stephen Daniells

High 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.

Almond's safety halo can be shared by all nuts

Dispatches from IFT

Almond's safety halo can be shared by all nuts

By Caroline Scott-Thomas

The 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.

Nanotech, termite diets and antioxidants in Anaheim

Dispatches from IFT

Nanotech, termite diets and antioxidants in Anaheim

By The FoodNavigator team in Anaheim

In this podcast, our journalists share their thoughts on what caught their eye during the last day of the IFT show in Anaheim, California.

HFCS, salmonella chocolate, and tasting black garlic in Anaheim

Dispatches from IFT

HFCS, salmonella chocolate, and tasting black garlic in Anaheim

By The FoodNavigator Team in Anaheim

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.

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...

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.

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.

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