Videos

Round table: The growth of nanotech

Round table: The growth of nanotech

By Stephen Daniells

Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?

Focus on nanotechnology at Anuga

Focus on nanotechnology at Anuga

FoodProductionDaily.com caught up with Professor Horst-Christian Langowski, director of the Fraunhofer Institute for Process Engineering and Packaging (IVV), at the Anuga FoodTec show in Cologne to discuss the perceived risks and ongoing research into...

Round table: Food policy under Obama

Round table: Food policy under Obama

Barack Obama has pledged to bring change to his country. Three food industry executives discuss what his election could mean for food regulation and trade, and policy interplay with healthcare and energy.

Taking starch into the future

Taking starch into the future

Cargill gives an insight into evolution of the starch market, and trends that are driving the development of new technologies.

Blending food with cardiology

Blending food with cardiology

Cardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods.

Healthy decadent chocolate

Healthy decadent chocolate

Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.

The several ages of nutrition

The several ages of nutrition

Addressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it.

Cooking with hydrocolloids

Cooking with hydrocolloids

As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.

The hydrocolloids squeeze

The hydrocolloids squeeze

Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.

The soy taste challenge

The soy taste challenge

Solae surveys the market for soy-based products and responds to the challenge of making them taste good.

Cheese-making tips from the experts

Cheese-making tips from the experts

Land O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products.

Leveraging innovation awards

Leveraging innovation awards

The 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile.

Taking ingredients around the world

Taking ingredients around the world

Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.

The importance of quality assurance

The importance of quality assurance

Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.

Pea protein poised as soy alternative

Pea protein poised as soy alternative

Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.

CNI brings healthy fibre to food makers

CNI brings healthy fibre to food makers

Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.

Dohler taps into superfruits trend

Dohler taps into superfruits trend

Herald Krug, head of ingredient systems at Dohler, delves into health claims, research and the role of superfruits in health and wellness.

Danisco CEO on the power of adding value

Danisco CEO on the power of adding value

Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.

National Starch invests in textures

National Starch invests in textures

Terry Thomas, divisional vice president for National Starch, talks the language of texture and how to bring textural meaning to consumer palates.

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