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...
Consumers want to get their nutrition from a healthy diet, not from popping pills. But why do so many functional foods tick all the right boxes on paper, but fail miserably on shelf? Elaine Watson caught up with George Pontiakos, chief executive of BI...
Food science student numbers at the University of Massachusetts have tripled in the past five years but food science wasn't always such a popular choice.
Food manufacturers need to do a better job educating consumers about the solid science that backs the nutrition and safety of their food products, according to IFT president Dr. Robert Gravani.
A new microencapsulation technique that produces smaller more uniform particles could replace less accurate microencapsulation techniques, according to researchers at Dutch institute TNO.
Paul Collins, managing director, GNT International, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
Jim May of SweetLeaf tells how he came across the sweet leaves from Paraguay almost three decades before they captured the imagination of the mainstream food industry.
Representatives of stevia suppliers PureCircle, GLG Life Tech and Blue California spoke with FoodNavigator-USA.com at IFT about areas in which members of the stevia industry can work together - even as competing companies.
The FoodNavigator-USA team was out in force at IFT in Chicago last month. We caught up with Jerry Bowman for an insight into how the show went – and prospects for the food industry in general.
After an afternoon volunteering at the Greater Chicago Food Depository, Mike Stones discusses food insecurity in a wealthy city – and IFT’s links to the Feeding America network.
The IFT awards the hottest innovation in the food sector at its annual meeting and trade show. Chairman of the judges Peter Clark explained what caught his attention this year - and how innovation and trends have changed in the 42 years that he has been...
Food firms are increasingly discussing the sustainability of their activities, but they must communicate with consumers using practical messages rather than euphemisms and jargon, says brand expert.
At last week's IFT show in Chicago, FoodNavigator-USA's Stephen Daniells met Ilene Gordon, CEO of Corn Products International, to discuss the wider implications of the company's National Starch acquisition last month.
Welcome to this seasonal holiday video from Decision News Media. As we prepare to celebrate our tenth anniversary next year and first year as part of William Reed Business Media, we present 10 fun number facts about our company. And, later this week,...
CEO of JK Sucralose Alex An tells FoodNavigator-USA.com why his company is so confident in the future market for sucralose that it has invested to expand production capacity to 4000 tonnes by 2020.
This year is the 70th anniversary of IFT – and the 70th anniversary of the publication of Grapes of Wrath, by John Steinbeck. Since then, have poverty and hunger been wiped out in California?
Last month, major industry players got together in Anaheim, California for this year's IFT trade show - and the FoodNavigator team was there to cover all the latest developments.
With over 300m obese adults worldwide, it is no wonder that the food industry is keen to offer tasty possibilities to consumers looking to lose weight, and keep it off. The trend is now becoming 'unstoppable', say industry executives.
At the IFT trade show in Anaheim, California, Caroline Scott-Thomas spoke with culinologist Agnes Jones about Natural Starch’s new range of texture systems - and asked: What is a culinologist?
At the IFT trade show in Anaheim, Jess Halliday followed the Flavor and Color Innovation trend tour, and spoke to some of the companies showing their latest developments at the show.
At the IFT trade show in Anaheim, Caroline Scott-Thomas followed the naturally sourced trend tour, and caught up with some of the companies highlighting natural products at the show.
Don’t miss this video interview with Robert Marr, chief operating officer of William Reed Business Media which recently acquired Decision News Media publisher of FoodNavigator.com and FoodNavigator-USA.com.
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?
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...
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.
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.
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.
Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.
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.
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Henry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products.
WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.
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.
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.
