Videos

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.

IFT spots new product confidence

IFT spots new product confidence

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.

IFT Cares in action in Chicago

IFT Cares in action in Chicago

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.

Awarding innovation at IFT

Awarding innovation at IFT

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...

Sustainable food messages risk confusing consumers

Sustainable food messages risk confusing consumers

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.

Corn Products CEO discusses National Starch acquisition

Corn Products CEO discusses National Starch acquisition

By Stephen Daniells

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.

Seasonal Video Greetings

Seasonal Video Greetings

By Decision News Media

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,...

Striving for sucralose market balance

Striving for sucralose market balance

By Caroline Scott-Thomas

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.

Hidden hunger still an issue in California

Dispatches from IFT 2009

Hidden hunger still an issue in California

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?

The FoodNavigator team's take on IFT 2009

The FoodNavigator team's take on IFT 2009

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.

The ‘unstoppable’ weight management trend

The ‘unstoppable’ weight management trend

By Stephen Daniells

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.

Giving process cheese a healthy makeover

Dispatches from IFT

Giving process cheese a healthy makeover

By Jess Halliday

Land O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium.

Talking texture and culinology at IFT

Dispatches from IFT

Talking texture and culinology at IFT

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?

Follow us

Featured Events

View more

Products

View more

Webinars