Podcasts

What makes a successful functional food product?

Mark Crowell, principal culinologist, CuliNex

What makes a successful functional food product?

Why do so many ‘functional’ foods fail? Sometimes, it’s just bad luck or bad timing, but in most cases, manufacturers only have themselves to blame, product development guru Mark Crowell tells Elaine Watson at SupplySide East.

Building consumer awareness about GM foods

Building consumer awareness about GM foods

By Caroline Scott-Thomas

The non-GMO symbol is a useful reference point for consumers, many of whom still have gaps in their knowledge of genetically modified (GM) foods, according to natural and organic food companies.

Bridging the gap between health and indulgence

Bridging the gap between health and indulgence

By Caroline Scott-Thomas

Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.

Improving economy boosts RCA conference, says president

Improving economy boosts RCA conference, says president

By Caroline Scott-Thomas

The improving economy, an East Coast location, and a tie-in to consumer drivers with a keynote speaker from the Food Network's test kitchens boosted this year's Research Chefs Association conference and expo, says RCA president Janet Carver.

'Total diet' in the 2010 Dietary Guidelines

Special Edition: 2010 Dietary Guidelines for Americans

'Total diet' in the 2010 Dietary Guidelines

By Caroline Scott-Thomas

The latest version of the Dietary Guidelines for Americans includes a new focus on the importance of total diet. FoodNavigator-USA spoke to Cynthia Harriman of Oldways to get the perspective of the organization behind the Mediterranean diet pyramid.

New strategies for salt reduction

New strategies for salt reduction

By Nathan Gray

Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?

Opening up the applications for stevia sweeteners

Dispatches from HiE

Opening up the applications for stevia sweeteners

By Jess Halliday in Madrid

It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to...

No more stealth? Speaking out on sodium reduction

No more stealth? Speaking out on sodium reduction

By Caroline Scott-Thomas in Boston

Nestle Prepared Foods Company is one of many food manufacturers to announce a bold sodium reduction strategy, recently pledging to slash sodium in its products by ten percent by 2015. The company's manager of marketing communications told FoodNavigator-USA...

How Coca-Cola keeps up with shifting consumer demands

How Coca-Cola keeps up with shifting consumer demands

By Caroline Scott-Thomas in Boston

The Coca-Cola Company has accelerated its launches of 'better for you' beverages in recent years but consumers often have conflicting preferences - how does Coca-Cola keep ahead of new trends?

Dieters: Let them eat cake?

Dieters: Let them eat cake?

By Caroline Scott-Thomas

Six weeks ago a Kansas State University nutrition professor started a calorie-controlled diet based on high-fat snacks. FoodNavigator-USA caught up with Mark Haub and found that he is doing remarkably well.

Looking to a new wave of energy drinks

Looking to a new wave of energy drinks

By Caroline Scott-Thomas

Consumers are no longer satisfied with drinks that cause energy to spike and rapidly drop - but manufacturers are looking at new ways to provide consumers with an energy boost, says Beneo's Claudia Meissner.

Opportunities for the next generation of food scientists

Dispatches from IFT

Opportunities for the next generation of food scientists

By Jess Halliday in Chicago

The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.

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.

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.

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.

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...

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.

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.

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.

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.

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