Prepared Foods

Kurt Seagrist & Byron Madkins, Chr. Hansen, talk natural colors

60-second interview: Kurt Seagrist and Byron Madkins, Chr. Hansen

Chr. Hansen: The gap between synthetic and natural colors is closing all the time

Not so long ago the gap between the performance - and price - of natural vs synthetic colors was huge, but more efficient supply chains, advances in extraction technology and more sophisticated microencapsulation techniques have closed the gap considerably...

Annual quinoa producer prices at farm gate in Peru 2000-11 in real terms (2005=100)

FAO asks: Could quinoa become a worldwide staple?

By Caroline SCOTT-THOMAS

Quinoa’s relatively high price compared to staple grains may restrict consumption to health-conscious consumers in high-income countries for now – but it could play an important role in food security in the long term, according to the FAO.

Does 'natural' amount to more than just a list of acceptable or unacceptable ingredients on a food label? What other cues are consumers looking for when deciding if a product is natural and wholesome? Find out on June 26 at Natural & Clean Label Trends 2013

Natural & Clean Label Trends 2013

Where do your products sit in the clean label hierarchy?

By Elaine WATSON

If it sounds like a ‘chemical’, or isn’t in the kitchen cupboard, shoppers may regard it with suspicion. But which ingredients are 'acceptable' to today's consumers, which are to be avoided, and who decides? 

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