Videos

Tapping into the next generation of food scientists

Tapping into the next generation of food scientists

By Caroline Scott-Thomas

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.

Simplicity trend 'is the future': Marketing expert

Simplicity trend 'is the future': Marketing expert

By Stephen Daniells

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...

Are we on the cusp of a specialty flours mega-trend?

Are we on the cusp of a specialty flours mega-trend?

By Stephen Daniells in New Orleans

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.

Food industry and NASA share mutual goals for enhanced food quality

Dispatches from IFT

Food industry and NASA share mutual goals for enhanced food quality

By Stephen Daniells

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...

Functional foods: How to get more bang for your buck

Functional foods: How to get more bang for your buck

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...

Innovations in microencapsulation techniques

DISPATCHES FROM HIE

Innovations in microencapsulation techniques

By Nathan Gray

A new microencapsulation technique that produces smaller more uniform particles could replace less accurate microencapsulation techniques, according to researchers at Dutch institute TNO.

Natural food colourings now the consistent choice

Dispatches from HIE 2010

Natural food colourings now the consistent choice

By Ben Bouckley

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.

Does salt reduction mean taste reduction?

Does salt reduction mean taste reduction?

By Nathan Gray

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?

Stevia pioneer recounts first encounter

Stevia pioneer recounts first encounter

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.

Competition and collaboration in the stevia industry

Competition and collaboration in the stevia industry

By Caroline Scott-Thomas

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.

Follow us

Featured Events

View more

Products

View more

Webinars