Videos

World Meat Congress - an overview

World Meat Congress - an overview

By Georgi Gyton

GlobalMeatNews travelled to Beijing, China for the 20th annual World Meat Congress, which took place from 14-16 June 2014. In this video we give you an overview of the event, as well as an exclusive interview with Canadian agriculture minister, Gerry...

Building for the future: DSM on lessons from Food Vision 2014

Key Insights from Food Vision

Building for the future: DSM on lessons from Food Vision 2014

By Nathan Gray

Industry needs to ‘dramatically innovate’ if it is to come up with sustainable solutions to feed the world, says James Bauly of DSM, as he summarises his take away messages from the event.

Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

By Nathan Gray

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become...

Stephen Daniells and Shane Starling from FoodNavigator and NutraIngredients

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

By Kacey Culliney

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

Protein has a big ‘ordinary’ future, says Glanbia

Dispatches from #FIE2013

Protein has a big ‘ordinary’ future, says Glanbia

By Shane STARLING

Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.

Want to go green?  Here's a way to figure out what it's worth

Want to go green? Here's a way to figure out what it's worth

By Hank Schultz

Going green and taking on sustainability initiatives sometimes can be a hard sell to tight fisted financial executives. Cargill marketing manager Jennifer McLenighan tells how the company's new assessment tool can make the pitch easier.

Burcon COO: Pea protein is very hot right now

Burcon COO: Pea protein is very hot right now

By Stephen Daniells

The global protein market is ‘fantastic’ and driven by awareness, says the President and COO of Burcon Nutrascience, with pea protein ‘very hot right now’.

Is sustainability a priority for stevia users?

Is sustainability a priority for stevia users?

By Caroline SCOTT-THOMAS

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...

Trend-spotter: The rise of slow-energy

Dispatches from Vitafoods Europe 2013

Trend-spotter: The rise of slow-energy

By Shane Starling

There are two speeds when it comes to energy products: Slow and fast, says Mintel trend-spotting guru David Jago.

Challenges facing the US meat sector

Challenges facing the US meat sector

By Ed Bedington

Patrick Boyle, CEO of the American Meat Institute, discusses some of the challenges facing the AMI's members in the US.

Should we revise how calories are measured?

Should we revise how calories are measured?

By Caroline Scott-Thomas

The current method of measuring the calorie content of foods could be flawed, says Professor Martin Wickham of Leatherhead Food Research.

Is it too risky to market foods containing GMOs as 'all-natural'?

Is it too risky to market foods containing GMOs as 'all-natural'?

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,...

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