By exploiting plant by-products for precursors to in-demand flavors, Natural Taste Consulting’s (NTC) has come up with natural, sustainable, and highly cost-effective options for a variety of foods – but how are they doing this?
Open innovation used to be just for the likes of P&G and Unilever, but today, it's being embraced by a lot of mid-sized companies in the $100m-$1bn revenue range as well, according to Andy Zynga, CEO of open innovation expert and corporate matchmaking...
Plant-based proteins were a hot topic at the IFT show this year, whether from algae, pea, rice, soy or other plant-based sources. One firm making waves in this market is RiceBran Technologies, which caught up with FoodNavigator-USA at our booth to talk...
Stevia supplier PureCircle has released sustainability goals for 2020 - but is sustainability really top-of-mind for stevia users? And why does the company define calorie reduction as part of sustainability? FoodNavigator speaks with PureCircle's...
Genetic modification of oil seed crops will form an important part of the future omega-3s supply picture, according to Adam Ismail, executive director of the Global Organization of EPA and DHA Omega-3s (GOED).
Nations and populations are in peril of being swamped by the cost of their healthcare systems unless a severe nutrition policy rethink can occur, says a leading academic.
Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.
Kit Lai, director of Tetra Pak’s Soya- and Coconut Knowledge Centers, discusses the global growth of coconut water and soya milks as categories, and the firm's latest formulation and processing innovations.
One of the most interesting new product launches at Supply Side West last week was stress-buster Zembrin, the first patented, standardized and clinically studied extract of Sceletium tortuosum, a succulent plant known by the San people of South Africa...
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
Despite the ‘NO’ vote on Prop 37, the momentum behind sourcing non-GMO ingredients remains as strong as ever, with non-GMO Project verified sales up 66% and a new class action lawsuit against a major food brand over ‘all-natural’ claims on products containing...
'Super grains' - from farro, spelt, kamut, millet, quinoa and amaranth to chia, freekeh and teff - are high in fiber, protein, vitamins and minerals. They also come with a great backstory, a wholesome, whole grain image and in many cases, gluten-free...
Consumers, market researchers tell us, want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means. And they are not alone. Regulators have not had much of a stab at defining ‘natural’ either,...
Food and drink manufacturers need to think harder about how to design and market packaging for older consumers, according to Benjamin Punchard, senior packaging analyst at Mintel.
Speaking to BeverageDaily.com at InterBev in Las Vegas, Euromonitor International analysts Claire Moulin and Jonas Feliciano characterize the world’s shifting taste in soft drinks in art history terms.
Dirk Ebener, CEO and MD of NürnbergMesse North America, tells BeverageDaily.com how satisfied he was with his firm’s first InterBev, after it bought the show from the ABA last September.
Renowned attorney Justin Prochnow talks to Ben Bouckley in Las Vegas about the threat class actions pose to beverage brands, from 'all natural' cases to a new wave of flavor characterization claims, and firewall strategies firms can use to scupper...
A flood of stevia-containing products will arrive over the next 12 months, with beverages leading the way, says Mel Jackson, VP of science for Sweet Green Fields.
A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
Global demand for almonds is increasing, with snacking driving a lot of opportunities. China is the premier snack growth region, says Bill Morecraft, General Manager of Blue Diamond Almonds Global Ingredients Division.
The credibility question over ingredients sourced from China are ‘well earned’, says George Pontiakos, president and CEO of BI Nutraceuticals, but the US FDA is doing a great job on bringing standards up to speed.
The award winners at IFT 2012 in Las Vegas are at the edge of innovation in food safety and health and wellness, says Dr Roger Clemens, President of IFT, but the overarching theme to emerge from this year’s show was in relation to the question, “What...
Manufacturers of everything from bread to sports supplements are now incorporating beta glucan-based ingredient Wellmune WGP into their products as consumer demand for immune health products grows, says brand owner Biothera.
The first novel algae products to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme have just hit the market.
Huge demand for chia will see chia become a ‘great crop’ for the key growing regions, says George Pontiakos, President of BI Nutraceuticals, as consumers embrace the super seed.
The next generation of high oleic soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giant...
New 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.
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.
What 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?
Nanotechnology 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...
We'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?
The 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)...
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.
Fernando Sampaio, director of the Brazilian beef exporters' association (Abiec) talks to GlobalMeatNews about the sector's outlook, obstacles to overcome, and the country's trade relationship with Argentina.
The International Meat Trade Association (IMTA), the World Wildlife Fund (WWF) and the Brazilian Association of Beef Exporters (ABIEC) discuss the environmental progress made in Brazilian livestock production, and the challenges ahead.
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.
Why 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.
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?
Understanding 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.
Food 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.
When 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.
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...
The 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.
The 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...
