The FoodNavigator Podcast
William Reed Business Media
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Discussing the latest trends in food & beverage development in Europe
Available episodes
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6 days ago
The FoodNavigator Podcast: The ‘holistic nutrition’ opportunity in food and beverage
Where once healthy diets focused on weight loss alone, today’s consumers want more from their food and drink. Enter holistic nutrition, which aims to enhance people’s wellbeing – whether that be improving sleep, stress, mood or digestion. How are brands tapping into this trend? Tastewise, Vadasz, and Just Legends weigh in.
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6 days ago
The FoodNavigator Podcast: The ‘holistic nutrition’ opportunity in food and beverage
Where once healthy diets focused on weight loss alone, today’s consumers want more from their food and drink. Enter holistic nutrition, which aims to enhance people’s wellbeing – whether that be improving sleep, stress, mood or digestion. How are brands tapping into this trend? Tastewise, Vadasz, and Just Legends weigh in.
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Feb 15, 2023
The FoodNavigator Podcast: How innovation hopes to bring fun, sociability and indulgence to low/no drinks
What innovations are occurring that can elevate low/no alcohol beverages from simply being premium soft drinks into something that remains a pleasurable experience for consumers?
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Feb 15, 2023
The FoodNavigator Podcast: How innovation hopes to bring fun, sociability and indulgence to low/no drinks
What innovations are occurring that can elevate low/no alcohol beverages from simply being premium soft drinks into something that remains a pleasurable experience for consumers?
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Nov 16, 2022
The FoodNavigator Podcast: Swapping out dairy for plants in infant formula
Plant-based infant formula takes a tiny share of the market, all the while plant-based in adult nutrition is booming. FoodNavigator speaks to Danone, Sprout Organic, and Mills & Reeve to find out which plant-based options are available for infants in Europe and further afield, and what hurdles might be standing in the way of plant-based innovation.
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Nov 16, 2022
The FoodNavigator Podcast: Swapping out dairy for plants in infant formula
Plant-based infant formula takes a tiny share of the market, all the while plant-based in adult nutrition is booming. FoodNavigator speaks to Danone, Sprout Organic, and Mills & Reeve to find out which plant-based options are available for infants in Europe and further afield, and what hurdles might be standing in the way of plant-based innovation.
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Oct 19, 2022
The FoodNavigator Podcast: Mood food for mental wellbeing – how can the industry capitalise?
Food and beverage manufacturers are looking for ingredients that can tap into demand from end consumers for natural solutions associated with mental wellbeing benefits, FoodNavigator hears.
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Jul 20, 2022
The FoodNavigator Podcast: From clean label to clean living
How is the ‘clean label’ trend evolving? FoodNavigator invites Mintel, SAFE, and Yuka onto the podcast to discuss ultra-processed foods, the definition of ‘natural’, and what exactly shoppers want from food and drink.
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May 18, 2022
The FoodNavigator Podcast: The metaverse – the future of commerce or fool’s paradise?
In this episode we’re investigating the opportunity potentially presented by quickly evolving virtual reality technology.
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Apr 20, 2022
The FoodNavigator Podcast: What needs to be done to tackle plastic pollution in food and beverages?
The FoodNavigator Podcast speaks to the Consumer Goods Forum about what the food and beverage industry is doing to tackle plastic pollution and work towards a future free from plastic waste.
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Mar 22, 2022
The FoodNavigator Podcast: What’s trending in hot beverages?
From post-Arabica coffee to single-origin tea and completely traceable hot chocolate from bean to cup, what’s trending in the hot beverage category? FoodNavigator asks industry experts.
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Feb 17, 2022
The FoodNavigator Podcast: How big is the healthy ageing opportunity?
Is the industry ignoring the growing numbers of older people? Or do older people just not want to be directly targeted by the food sector? FoodNavigator investigates.
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Dec 10, 2021
The FoodNavigator Podcast: The battle to save the banana
Bananas are not doomed, say experts. But their survival depends largely on retailers and consumers being prepared to pay more for their bananas, and the sector exploring different varieties.
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Oct 20, 2021
The FoodNavigator Podcast: New HFSS regulation a 'total game-changer' for healthy kids food
The UK is poised for the implementation of new junk food marketing and promotional restrictions next year. This is a 'total game-changer' for healthy kids food, the FoodNavigator Podcast hears.
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Sep 15, 2021
The FoodNavigator Podcast: How tech is transforming transparency in palm oil, soy, and coffee
From forced labour to deforestation, FMCGs are committed to eliminating unethical practices in their supply chains. How is food tech helping them get there? In our latest edition of The FoodNavigator Podcast, we talk transparency in global supply chains with California-based Orbital Insight and Swiss start-up Farmer Connect.
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Aug 18, 2021
The FoodNavigator Podcast: Are fermented foods the new cornerstone of a gut-friendly diet?
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet the consumer demand?
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Nov 27, 2020
Ancient grains and forgotten crops: the food of the future?
Millet, sorghum, buckwheat, amaranth… Are these exotic sounding crops a realistic solution to the world’s food crisis?
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Aug 14, 2020
The FoodNavigator Podcast: Sugar reformulation part 2: The taste conundrum
The food industry is under pressure to reformulate products with less sugar. The UK has a voluntary target for manufacturers to meet a 20% cut in sugar by 2020. This is unlikely to be met and campaigners are increasingly demanding that mandatory sugar reformulation targets are set.
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Jul 31, 2020
The FoodNavigator Podcast: CBD-infused drinks, marshmallows, and peanut butter
CBD is the latest hot ingredient to infiltrate the food sector, and agile start-ups have been quick to jump onboard. In this edition of The FoodNavigator Podcast, we speak with the founders of three UK-based food start-ups to get their perspectives on consumer acceptance, the state of regulation, and formulating with a somewhat bitter ingredient.
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Jun 12, 2020
The FoodNavigator Podcast: Sugar reformulation part 1: Why reducing by stealth is key
The food industry is under massive pressure to reformulate products with less sugar. And in light of the voluntary target in the UK for manufacturers to meet a 20% cut in sugar by 2020 unlikely to be met, campaigners are increasingly demanding that mandatory sugar reformulation targets are set.
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May 29, 2020
The FoodNavigator Podcast: Rethinking food waste
Innovators are looking to address food waste with technology, community, and original business models. The FoodNavigator Podcast hears from recipe box company Gousto, anti-food waste app Olio, and UK charity FareShare to find out more.
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May 15, 2020
The FoodNavigator Podcast: What does Coronavirus mean for the future of food?
The coronavirus pandemic has touched every part of our lives. With the social and economic consequences still largely to be felt, many commentators suggest it will mark a before and after point for society. In this edition of The FoodNavigator Podcast, we ask what does COVID-19 mean for food businesses and the consumers they serve?
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Dec 11, 2019
What next for fair trade after confidence crisis?
Fair trade standards should become watchdogs instead of the benchmark for sustainability, argues the recently appointed head of sustainable commodities NGO Solidaridad.
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Jun 26, 2019
Are palm oil boycotts ‘marketing tricks’?
The Roundtable for Sustainable Palm Oil (RSPO) argues palm oil boycotts pave the way for unsustainable alternatives, but Greenpeace says that if the palm industry operates as usual, brands are left with little choice.
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Dec 8, 2015
FiE 2015: Our best bits
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.
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Jul 13, 2015
Lab meat, plant proteins and insects: Which alternative proteins will feed the world?
The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to go. FoodNavigator looks at the latest trends at IFT.
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Mar 10, 2015
Prepare for pre-recession spend – top economist
Food manufacturers should prepare for a positive three years ahead, as the changing economy prompts consumers to spend at pre-recession levels, a leading economist has said.
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Dec 11, 2014
New proteins are creeping on trend
Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.
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Nov 23, 2014
Salt reduction not a priority for UK consumers, finds LoSalt survey
UK consumers prioritise reducing fat and sugar intake ahead of salt, according to a consumer survey conducted by Klinge Foods, the producer of LoSalt.
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Sep 25, 2014
Get rid of nutrients and focus on foods in guidelines, says sat fat researcher
Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.
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Sep 21, 2014
Industry reformulation is the only route to better nutrition, says expert
Food producers should look at the current obesity crisis as an opportunity to do good business and do good for public health through the reformulation of mass-market products, says one nutrition policy expert.
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Sep 18, 2014
Saturated fats may not cause heart disease: Researcher
Saturated fatty acids shouldn’t be avoided as they don't cause cardiovascular disease - but 'excess' is the important word, says a human nutrition expert.
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Sep 17, 2014
Malaysia hopes to double palm oil production by 2020
Malaysia hopes to double its palm oil production by 2020 without having to dedicate more land to palm plants, according to a Malaysian minister.
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Sep 17, 2014
The road to fish-oil equivalent GM camelina
Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM camelina harvest, something which has been surprisingly well received by the public, its senior researcher says.
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Sep 4, 2014
Little difference between diets, it's the sticking that counts: Research
All diets have similar effects and people should concentrate less on choosing a specific one and more on how to last longer following it, Canadian research has suggested.
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Aug 3, 2014
Make a wish! 3M Petrifilm Plates marks 30 years
Increased technical efficiency, plate reader accuracy, one step confirmation and dual indicator potential are some of the marketplace drivers caused by Petrifilm Plates, according to 3M Food Testing.
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Jul 28, 2014
Genius pumps ‘a good whack of its budget’ into Commonwealth Games sponsorship
Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.
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Apr 16, 2014
Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according to a new review.
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Apr 15, 2014
ACD/Labs launches informatics platform to put data in one place
ACD/Labs has released an updated version of their software platform at Analytica 2014 in Munich.
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Apr 8, 2014
Behavioural economist: Do the nutritional thinking for people if you want change
Consumers don’t really want more nutritional information, they want an easy life, according to a behavioural economist talking at a conference in Brussels.
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Apr 7, 2014
Automated colony counting meets food testing demands
Automated colony counting ensures results are consistently the same standard when dealing with high-throughput demands, according to Synoptics.
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Apr 7, 2014
Simplicity, not science, rules sweetener coverage
The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.
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Mar 31, 2014
Algatech: Functional food on astaxanthin horizon
Israeli firm Algatechnologies will work towards gaining approval for its astaxanthin as a novel food and beverage ingredient in Europe, but first it must meet existing demands and cut prices, it said.
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Jan 8, 2014
Open innovation: Taking a non-profit approach
Open innovation can be expensive and time-consuming to manage – and many food companies are struggling to find the solutions they are looking for. Could a non-profit platform provide the keys to open innovation success?
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Nov 21, 2013
FIE 2013: FoodNavigator team round-up
Our team of journalists is back in the office after three very busy days at FIE. In this final round-up podcast, we share our thoughts on the show.
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Nov 20, 2013
FoodNavigator at FIE: Team round-up - day two
FoodNavigator reporters joined 1000s scouring the show floor from the moment Europe’s biggest food ingredients show opened on Tuesday.
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Nov 19, 2013
FoodNavigator at FIE: Team round-up – day 1
FoodNavigator reporters joined 1000s scouring the show floor from the moment Europe’s biggest food ingredients show opened yesterday morning.
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Nov 19, 2013
Could working with an ingredient distributor drive innovation?
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
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Oct 14, 2013
Unilever joins with Solidaridad to tackle sustainable sugar cane challenge
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
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Oct 13, 2013
EU packaging 10-year review will see dramatic changes
The EU Packaging and Packaging Waste Directive, which sets recovery and recycling targets for EU Member States, must increase EPR (extended producer responsibility) scheme transparency and focus on minimizing post-consumer packaging waste, said Virginia Janssens, MD, Europen (European Organisation for Packaging and the Environment).
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Jul 15, 2013
Salt reduction beyond potassium chloride: Scelta touts mushrooms for low-salt bread
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
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Jul 2, 2013
Half of UK consumers do not trust the food industry on safety: Mintel
Just half of UK consumers trust the food industry to provide food that is safe to eat, according to exclusive research from Mintel.
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May 15, 2013
Eagle highlights key components in machinery design for meat industry
Eagle Product Inspection has identified sanitation and survivability as key factors in the design of the new machines for the meat industry it unveiled last week.
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Mar 21, 2013
Snack formulation challenges: Hot tastes at a good price with a dash of health
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
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Mar 20, 2013
RTS unveil ingredients focused market insight database
A new interactive graphical database offering market insights for food and beverage ingredients will help manufacturers and suppliers identify new trends and grow their business, according to RTS.
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Mar 12, 2013
We're never going to win on obesity: It's time to change the conversation, says Lustig
The fight for public health should not be against obesity, but rather the dangerous metabolic conditions that both obese and non-obese people suffer from. And the prime target for those diseases is sugar, says Professor Robert Lustig.
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Mar 12, 2013
Gap analysis and training audits first step in building food safety program
Gap analysis or training audits are the best methods to start building a food safety program, according to AIB International.
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Mar 11, 2013
Rapid microbiology has a big part to play in addressing foodborne disease
Rapid microbiology has a big part to play in addressing the speed that foodborne diseases spread across the world, according to bioMérieux.
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Mar 4, 2013
Clean label trend helps drive natural colours to overtake synthetics
Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
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Nov 22, 2012
Formulation and positioning equally important for stevia success, says Cargill
How manufacturers incorporate stevia into new products and how they position products with consumers are equally important for market success, says Cargill's sales director, health products for EMEA, Olivier du Chatelier.
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Nov 18, 2012
Ageing Europeans should change protein consumption habits: Solae
Europe's population is getting older, bringing a range of nutrition-related health concerns to the fore, including how to maintain muscle mass as we age - an issue thought to be closely related to protein consumption.
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Nov 15, 2012
'Purity' trends, blends for claims and bioinformatics for business: Day 3 at HiE
Can bioinformatics help to add business value? Is industry innovation being put on hold for blending? And how is a shift towards ‘pure’ products affecting the market.The NutraIngredients and FoodNavigator team reflects on our highlights from the final day at HIE in Frankfurt.
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Nov 13, 2012
Health claims, functional foods and healthy reduction: Reflecting on day one at HIE
Is there hope for probiotic health claims after all? What are the opportunities in functional foods? And how should companies appeal to consumers with reduced sugar and reduced salt products? The FoodNavigator and NutraIngredients team reflects on highlights from day one at HIE in Frankfurt.
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Nov 8, 2012
FACET: New risk management tool for additives, flavourings and food contact materials
A new risk management tool for flavouring substances, additives and food contact materials is due to be completed in the coming weeks, drawing together data on food chemical occurrence, concentration and food intake, says Dr Tracy McCrorie of the University of Ulster.
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Nov 4, 2012
Trendwatch: What's new in energy drinks?
The energy drink market is the fastest growing segment of the European soft drinks industry, so how are newcomers looking to get in on the action?
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Oct 30, 2012
Ensuring sustainability at the new frontiers of palm oil production
Palm oil producers and traders have been looking for new production areas as expansion in environmentally sensitive regions in Southeast Asia has become increasingly difficult - but Latin American and African production must embrace sustainable standards from the beginning, says RSPO secretary general Darrel Webber.
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Oct 23, 2012
Trendwatch: Traditional foods get 'snackified'
'Snackified' traditional foods are among the latest snack trends on show at SIAL in Paris this week, where better-for-you snacks have made a strong appearance.
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Oct 22, 2012
What’s driving Europe’s local food movement?
There is big interest in locally produced food in Europe – and interest is growing, according to Sophie de Reynal, marketing manager for Nutrimarketing.
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Oct 15, 2012
Food security is an industry issue, says Worldwatch expert
The food industry could be a powerful player in ensuring food security - and that makes sense from both an ethical and a business perspective, according to Danielle Nierenberg, director of the Nourishing the Planet project at the Worldwatch Institute.
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Sep 11, 2012
Food safety and operating efficiency key to industry - expert
Food safety and operating efficiency are common industry concerns, according to Richard Hebel, product manager, Fat Analysis at Eagle Product Inspection.
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Jun 21, 2012
Galam Group produces all-natural stevia extract
Galam Group has unveiled Stevia Pure, an all-natural stevia-based sweetener extracted using only water via membrane technology and physical processes.
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Jun 11, 2012
Solbar ready to power up for growth post acquisition
Solbar is preparing for strong global growth in the wake of its acquisition by farmer agri-cooperative CHS, according to Todd Watson, CHS global protein sales and development manager for food and food ingredients.
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Jun 10, 2012
Omega-3 suppliers must know their consumers
Omega-3 suppliers must get to grips with their manufacturing customers and with consumers if they are to market their products successfully, according to Virpi Varjonen, executive consultant at commercialisation agents Invenire.
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May 23, 2012
Nanotechnology in food safety will be slowed until regulations become clearer - expert
A lack of clear regulations relating to the use of nanotechnology in the food sector could hinder the commercialisation of current food safety research, a manufacturing expert has claimed.
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May 3, 2012
Food waste has big potential for value-added ingredients
New technologies are opening up big potential for the extraction of value-added ingredients from food production and processing wastes, according to one expert.
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Apr 1, 2012
EPHA on food industry taxation: “The time for a free-for-all is finished”
Last week, Monika Kosinska, the secretary general of the European Public Health Alliance (EPHA), engaged industry in a debate about the worthiness and effectiveness of taxes on unhealthier foods to spur reformulation and healthier eating.
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Feb 8, 2012
'It shouldn't all boil down to yield,' says food systems activist in call to action
How to tackle obesity and hunger remains a two-pronged challenge for the agri-food industry, but increasing crop yield is not the answer - instead the focus should be on boosting the nutritional value of crops, claims a sustainable food systems activist.
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Dec 8, 2011
Confectionery industry converting to colouring foodstuffs, says Chr. Hansen
Leading confectionery and ice-cream brand owners are switching to colouring foodstuffs over natural colours, as consumer demand for clean label products continues unabated, and retailers acknowledge the potential they hold in terms of brand value, claims Chr. Hansen.
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Dec 7, 2011
Taura targets Asian and US markets with fruit and veg inclusions
Taura Natural Ingredients, which was launching is URC Inclusions range at FIE in Paris last week, is aiming to enter both the US and Asian confectionery, snack, breakfast cereal and bakery markets with fruit and vegetable pieces produced by rapid concentration.
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Dec 6, 2011
Yeast extract producers defend ingredient against German backlash
European producers of speciality yeast products are defending the use of yeast extracts in food following claims from consumer advocates such as FoodWatch in Germany that the food industry’s use of such ingredients and labelling around them is deceptive.
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Dec 5, 2011
Additive-free formulation stays top of National Starch agenda
National Starch continues to innovate along clean label lines, with the launch of new pulping agents at FIE for cost savings in pasta sauces or fillings.
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Dec 4, 2011
DSM flags up natural declaration claim for new yeast extract range
New flavouring legislation was the spur for DSM’s new yeast extract range, which it claims delivers salt reduction as well as clean label advantages for meat and other savoury products.
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Dec 1, 2011
Is dairy ready to steal some of the stevia limelight from beverage?
Cargill is looking beyond beverage to dairy as it flags up pending product launches for Truvia in both table-top and as an ingredient on the EU market next year.
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Nov 8, 2011
Nano- regulation could benefit from two-tier approach, suggests expert
A new two tier system for the regulation of nano-materials in foods could help to alleviate the strain that suggested new regulations may put on industry, whilst ensuring the safety and control of ingredients and materials that need it, according to one expert.
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Nov 6, 2011
European manufacturers should look to France and the USA for stevia lessons
When it comes to developing and launching stevia products, European manufacturers can learn a lot from the successes achieved by their US and global counterparts, according to one industry expert.
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Oct 4, 2011
Prerequisite programmes – what plant managers need to know
Prerequisite safety programmes for packaging operations have developed hugely over the past five years but still rely on the commitment of plant managers to make them work, Graham Packaging’s Suzanne Matuszewski told FoodProductionDaily.com.
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Sep 27, 2011
UV and EB cured inks are safe and here to stay: industry expert
Ultra-violet and electron beam-cured inks are not only safe but present clear performance advantages when used in printing on food packaging. So what are the reasons behind their image problem in some quarters?
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Aug 30, 2011
‘Robust systems’ needed to monitor botanical substitutes, says Prof
Industry needs to be more careful in monitoring that they are using the right botanical ingredients, and not substitutes or adulterants, in foods and nutritional supplements, says Professor Monique Simmonds.
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Aug 21, 2011
Good supply chain is just as important as identification of botanical ingredients
As demand for natural foods grows, industry has begun to look to exotic plants as a source of alternative, natural, ingredients. But how can we identify and source the right botanical compounds.
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Jul 4, 2011
Marine biotoxin detection comes into the 21st century
Testing for marine biotoxins in shellfish has come into the 21st century after the European Commission decided to ditch the unreliable mouse bioassay in favour of a chemical method, said Thermo Fisher Scientific.
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Jun 29, 2011
Lab grown burger could provide sustainable source of meat
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.
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Jun 23, 2011
Consumers and brand owner demands driving trends in product inspection
Increasingly sophisticated consumers and more demanding food manufacturers means the landscape for product inspection is changing quickly.
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Jun 14, 2011
Wild CEO sees IPO as door to emerging market growth
A year after natural ingredients supplier Wild announced plans to go public, CEO Michael Ponder explained what an IPO can do for the company and what will determine its timing.
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Jun 9, 2011
Seaweed enters the food formulation palette
A newly formed trade body is looking to take seaweed beyond Japanese cooking and raise awareness of the marine algae as a food ingredient.
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May 31, 2011
Low-cal sweeteners can help reverse obesity epidemic, says expert
The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.
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May 25, 2011
A win-win bridge between flavour companies and universities
Building bridges between industry and universities to encourage ingredients research will prove beneficial for Europe in the long run, says V.Krishnakumar of ingredients consultancy Giract.
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May 17, 2011
Mettler Toledo hails acquisition as final piece in the puzzle
The takeover of CI-Vision was the final piece in the jigsaw that has given Mettler Toledo the ability to offer a fully rounded inspection and quality assurance portfolio, said the company from the Interpack show in Dusseldorf.
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May 11, 2011
Where are the multinationals in free-from foods?
'Free from' foods are still a niche sector, but strong growth means multinationals will inevitably get in on the game, says Mintel's Lynn Dornblaser.
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May 11, 2011
Nutrionix attracts €4m funding
France’s Nutrionix as closed a €4m deal with investors Seventure Partners, SHAM and Business Angels, which will help it tap growth potential in salt reduction.
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May 10, 2011
Sweeteners on the up but global preferences vary, Mintel
Use of high intensity sweeteners is growing around the globe, but different sweeteners are more popular in different markets. Mintel’s David Jago explains the subtleties of all things sweet.
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May 8, 2011
Sweetener warning labels are 'totally unnecessary’, says expert
Recent calls from Members of European Parliament (MEPs) for warning labels on products containing artificial sweeteners are 'totally unnecessary', according to Professor Andrew Renwick.
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May 5, 2011
Sweeteners have key role in sports drinks formulation
The use of low and no calorie sweeteners in the food industry is rising rapidly. However one product area that has always relied on the use of sweeteners is in the formulation of sports drinks, says Professor John Brewer.
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Apr 28, 2011
Science supports zero-calorie sweeteners for weight loss: Consultant
A review of the scientific literature does support the potential of non-nutritive sweeteners to aid weight loss, says a consultant and author of a published meta-analysis.
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Apr 11, 2011
Communication and more availability will renew UK organic fortunes
UK organic fortunes are not all grim, says the trade director, who points out high-growth categories. But ushering in a new era of overall growth will require better communication, broad availability of organics in supermarkets, and supportive government policies.
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Feb 13, 2011
Methods needed to measure social impacts of sustainability, DSM director
Major food companies are paying more attention to the social impacts of their products, and that means developing new ways of meauring the impacts of sustainability programmes on people, says DSM’s director of sustainability.
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Feb 2, 2011
WDM campaign supports food speculation controls in Europe
A campaign is in full flight to build public support for European curbs on excessive food commodity speculation and prevent US over-the-counter traders moving to ‘light touch Europe’.
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Jan 31, 2011
Common ground in the food system over food justice
The Food and Fairness Inquiry threw up much common ground between industry and other participants, says DG of the Food and Drink Federation – but an adjudicator over manufacturer-retailer relations is still needed as soon as possible.
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Dec 9, 2010
Unique reference materials research institute opens its doors
A new scientific facility will make a major contribution to developing reliable measurement standards, said the European Commission’s Joint Research Centre (JRC).
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Nov 22, 2010
Physically optimised flours signal clean-label shift in convenience foods
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
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Nov 21, 2010
Partnerships crucial to Unilever supply chain plan, says VP
Unilever has just launched its very ambitious sustainable living plan, which includes a pledge to source all agricultural raw materials sustainably by 2020. FoodNavigator.com speaks to VP of sustainability Karen Hamilton about how the company will go about this plan.
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Nov 21, 2010
New strategies for salt reduction
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
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Nov 17, 2010
Roquette's new kid on the milk replacement product block
Interest in milk alternatives is growing due to concerns about dairy allergies and a desire for alternative protein sources and additional nutritional benefits. We’ve seen nut milk, oat milk and even rice milk, but the leading dairy-free alternative to milk from ruminants is soy.
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Nov 16, 2010
Opening up the applications for stevia sweeteners
It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to mints and other confectionery, and novelty ice creams.
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Nov 16, 2010
Spotlight on stevia, DHA, and whey-based sports drinks at HiE
Stevia potential and applications, good news for DHA, and ripe opportunities for whey protein-based sports drinks… our team at HIE shares some discoveries from the first day of the trade show in Madrid.
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Nov 15, 2010
Wild discusses positioning of adult soft drinks
At Brau Beviale in Nuremberg, Germany, we caught up with Fabiana Matucci, senior VP for strategic business units at Wild, to discuss the opportunities adult soft drinks present to different beverage companies.
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Oct 18, 2010
Trends driving belting technology
Heightened food safety concerns, durability, ease of cleaning and minimising downtime are all trends driving developments in belting systems for food processing players.
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Oct 11, 2010
Sustainability will be a prerequisite for flavour industry, EFFA president
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
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Oct 7, 2010
Tackling regulatory issues and talking flavours with consumer groups
At the start of 2010 EFFA adopted a new structure following its split from the fragrance industry association. Sven Ballschmiede, EFFA board member, explains EFFA new focus and matters that are topping its agenda today.
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Aug 18, 2010
Bringing flour improvers to Africa and the Middle East
German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.
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Jul 22, 2010
Getting a taste for IFT
Trade shows provide a host of business opportunities - but for the adventurous visitor they are also a place to sample innovative products and recipes. Jess Halliday ate her way through the last afternoon of IFT in Chicago.
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Jul 21, 2010
Opportunities for the next generation of food scientists
The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.
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Jul 20, 2010
From sustainability questions to stevia cooperation: IFT highlights
The IFT trade show has ended for another year, but before they quit Chicago the FoodNavigator team gave a final round up of what caught their attention.
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Jul 19, 2010
Plant and Food Research tests drives new strategy
New Zealand's Plant and Food Research is discussing its new strategy with IFT attendees, where it is seeking interest in cultivars it has developed that will not be used as fresh fruits but which could yield interesting new healthy ingredients.
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May 23, 2010
Don't undervalue your skills in job market, advises headhunter
What to do if you're approached with a dream job offer, or want to move on uncertain economic times? Food industry headhunter Keith Phillips shares his views on the job market, and how middle- and top-managers can make the most of the opportunities out there.
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May 11, 2010
Renewed meat sector optimism shines through at IFFA
The sense of optimism is palpable at this year's IFFA show as the meat world gathers in Frankfurt, Germany, following one of the toughest economic periods in living memory.
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Feb 2, 2010
How soy foods can help in Haiti
Soy products can be stored and transported at ambient temperatures, and are packed with protein. Ideal, then, for the Haiti earthquake relief effort, explains Gerard Klein Essink of Bridge2Food.
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Jan 20, 2010
Slow progress on food labelling regulation
Progress has been painfully slow in the discussions over the new food information regulation, says food lawyer Owen Warnock of Eversheds, and many of the same big issues are unsolved after two years of debate.
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Jan 19, 2010
How the food industry can prepare for new government
A UK general election is looming in this year, and the food indusrty will be affected by the changing political agenda. Public debt will come under the microscope, and the culling of quangos could mean a refocus for the FSA under a Conservative government, says Julien Hunt of the Food and Drink Federation.
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Dec 10, 2009
COP-15 must agree on funding for agriculture
IFPRI's Gerald Nelson explains the importance of leaders reaching a political agreement at the COP-15 climate talks that would channel resources from the developed to the developing world, and protect farmers and the food supply from the effects of climate change.
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Dec 9, 2009
Climate and food: The view from Copenhagen
Danisco’s CEO talks of his optimism that a political agreement will be reached during the Copenhagen climate talks, and for subsequent rules and regulations to enable an even playing-field for competition globally.
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Nov 18, 2009
Managing the great Southampton switch-out
The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.
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Nov 17, 2009
Formulation, not masking agents, holds key to stevia flavour acceptance
Clever formulation of food products may be the best way of masking the flavour profile of stevia, and not masking agents, according to the science VP of a major stevia player.
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Sep 20, 2009
Euromonitor advises on emerging markets strategy for soft drinks
Euromonitor predicts that Africa and the Middle East present the best opportunities for soft drink manufacturers as global sales growth slows.
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Sep 16, 2009
Companies highlight cost-savings and innovations
With Drinktec in mid flow in Munich, Decision News Media has prepared a short podcast from the giant trade show to give you an audio glimpse of the highlights.
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Sep 15, 2009
Snack Size Science: Choc cravings and low-fat treats
FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
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Aug 17, 2009
Snack Size Science: The wisdom of nano-food colours and low-fat diets
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how nanotech is expanding the possibilities to colour food, and why it isn't clever to eat a high-fat diet.
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Aug 9, 2009
Snack Size Science: Hershey’s healthy chocolate cake
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
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Aug 4, 2009
Food and Fairness inquiry to 'inspire and warn' manufacturers
Helen Browning, chair of the Food Ethics Council, expects the food and fairness inquiry will inspire food businesses to adopt good supply chain practices and warn them off bad ones - ultimately benefit their businesses in the long term.
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Jul 20, 2009
Snack Size Science: Monkey Methuselahs and soy sauce
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.
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Jul 5, 2009
Early harmonisation urged for stevia standards, methods
As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.
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Jul 1, 2009
European stevia players discuss strategy and priorities
Stevia standards, impending regulatory approval in Europe and corporate social responsibility are high on the agenda at the EUSTAS Stevia Symposium.
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Jun 16, 2009
Technical challenges to reducing sugar
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
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Jun 10, 2009
IMR updates on carrageenan, alginates and gum arabic
At the IFT expo this week FoodNavigator.com caught up with hydrocolloids industry experts Dennis Seisun and Christine Seisun for their latest observations on the state of the market.
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Jun 7, 2009
Stevia industry must support standards to limit adulteration
Increasing demand for stevia and reb A may soon attract the adulterers to crash the party. Mel Jackson, VP science for Sweet Green Fields (SGF) told FoodNavigator that, as his company announces a doubling of their production capacity, the industry must support the establishment of standards to limit adulteration.
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Jun 1, 2009
Nanotechnology under the microscope
Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
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Apr 27, 2009
Snack Size Science: Vitamin chips and mama's diet
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how chocolate-eating sheep may give us insights into childhood obesity, and how vitamins may protect against carcinogens hiding in your French fries.
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Apr 19, 2009
Talking organics to the occasional buyer
FoodNavigator talks to Peter Melchett, policy director at the Soil Association, about communication efforts to help more consumers understand and engage in organics, and the all-important issue of climate change.
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Apr 9, 2009
Snack Size Science: Air bubbles and peanuts for all
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how air bubbles may mimic fat and help with weight loss, and how antioxidant compounds may neutralise the allergens in peanut butter.
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Mar 30, 2009
Putting the WOW into low fat foods
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
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Mar 25, 2009
Snack Size Science: Squid, noodles and French baguettes
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all on the menu.
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Mar 24, 2009
Chewing the Fat: How big is gluten-free?
The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial team discusses the issues behind the trend, and considerations for food manufacturers.
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Mar 9, 2009
What's driving private labels?
In recent years the share of private label goods sold by retailers has been on the rise, reaching almost 50 per cent in traditional retailers. The FoodNavigator editorial team discusses what's driving the trend, and what it means for big brand manufacturers.
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Feb 17, 2009
What consumers make of food labels
Recent research has shed new light on how consumers understand food labels - and use them to inform their shopping decisions. But questions still remain over what will make them switch to healthier food choices.
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Feb 12, 2009
What labelling scheme(s) should Europe allow?
Debate is heating up about the best way to present nutrition information on food labels throughout the EU as lawmakers hammer out the details of new legislation. The Food and Drink Federation gives a view from industry.
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Feb 9, 2009
Snack Size Science: Crystal balls and salt crystals
FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries and Purac’s solutions.
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Jan 29, 2009
Food safety takes centre stage
FoodProductionDaily.com takes a look at the stories dominating the processing and packaging news headlines this week, with contamination from both bacterial and chemical sources looming large.
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Jan 20, 2009
Keys to the Russian market
As Chr Hansen marks ten years of activity in Russia, regional director Jacob Paulsen explains how the market has changed and offers some advice for anyone exploring opportunities there today.
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Jan 14, 2009
Snack Size Science: Fish oils and milk proteins drive nano-vehicle innovation
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at Israeli research into how whey protein can spontaneously bind omega-3 fatty acids to create transparent nano-vehicles for the health-boosting ingredients.
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Dec 9, 2008
How FIAP will affect the food industry
Danisco's director of regulatory affairs explains what the newly adopted legislation on food additives and enzymes means for industry, and the question marks that remain.
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Nov 27, 2008
A new dawn for funky fruit and veg
Michael Mann discusses the implications of the ending of EU legislation regulating the size and shape of fruit and veg.
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Nov 17, 2008
Baobab: Sustainable and in-demand
After gaining novel foods approval in the EU, baobab is tipped to become a billion dollar industry. Stephen Daniells speaks to William Smith from Afriplex to find out what foods baobab fruit pulp is turning up in, and whether supply can match the demand.
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Oct 27, 2008
Price-fixing in the food industry
Competition authorities are sniffing about the food industry for evidence of price-fixing activities. A partner at law firm Eversheds explains how cartels come about, and why food may be a fertile breeding ground.
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