The FoodNavigator Podcast: Recent Episodes
William Reed Ltd
Plastic pollution is a global concern, with an estimated eight million tonnes of plastic enters the marine environment every year, wreaking havoc on the planet, ocean-life, and even humans. What role can innovation in food and beverage packaging play in addressing this problem?
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.
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.
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.
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.
In this episode we’re investigating the opportunity potentially presented by quickly evolving virtual reality technology.
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.
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.
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.
Which agricultural production method, organic or GM, will ensure long term human and planetary health? The FoodNavigator Podcast investigates.
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.
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.
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.
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?
Millet, sorghum, buckwheat, amaranth… Are these exotic sounding crops a realistic solution to the world’s food crisis?
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.
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.
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.
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.
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?
Fair trade standards should become watchdogs instead of the benchmark for sustainability, argues the recently appointed head of sustainable commodities NGO Solidaridad.
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.
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.
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.
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.
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.
UK consumers prioritise reducing fat and sugar intake ahead of salt, according to a consumer survey conducted by Klinge Foods, the producer of LoSalt.
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.
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.
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.
Malaysia hopes to double its palm oil production by 2020 without having to dedicate more land to palm plants, according to a Malaysian minister.
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.
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.
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.
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.
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.
ACD/Labs has released an updated version of their software platform at Analytica 2014 in Munich.
Consumers don’t really want more nutritional information, they want an easy life, according to a behavioural economist talking at a conference in Brussels.
Automated colony counting ensures results are consistently the same standard when dealing with high-throughput demands, according to Synoptics.
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.
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.
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?
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.
FoodNavigator reporters joined 1000s scouring the show floor from the moment Europe’s biggest food ingredients show opened on Tuesday.
FoodNavigator reporters joined 1000s scouring the show floor from the moment Europe’s biggest food ingredients show opened yesterday morning.
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.
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
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).
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.
Just half of UK consumers trust the food industry to provide food that is safe to eat, according to exclusive research from Mintel.
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.
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.
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.
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.
Gap analysis or training audits are the best methods to start building a food safety program, according to AIB International.
Rapid microbiology has a big part to play in addressing the speed that foodborne diseases spread across the world, according to bioMérieux.
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.
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.
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.
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.
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.
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.
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?
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.
'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.
There is big interest in locally produced food in Europe – and interest is growing, according to Sophie de Reynal, marketing manager for Nutrimarketing.
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.
Food safety and operating efficiency are common industry concerns, according to Richard Hebel, product manager, Fat Analysis at Eagle Product Inspection.
Galam Group has unveiled Stevia Pure, an all-natural stevia-based sweetener extracted using only water via membrane technology and physical processes.
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.
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.
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.
New technologies are opening up big potential for the extraction of value-added ingredients from food production and processing wastes, according to one expert.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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?
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.
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.
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.
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.
Increasingly sophisticated consumers and more demanding food manufacturers means the landscape for product inspection is changing quickly.
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.
A newly formed trade body is looking to take seaweed beyond Japanese cooking and raise awareness of the marine algae as a food ingredient.
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.
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.
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.
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.
'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.
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.
Recent calls from Members of European Parliament (MEPs) for warning labels on products containing artificial sweeteners are 'totally unnecessary', according to Professor Andrew Renwick.
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.
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.
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.
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.
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’.
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.
A new scientific facility will make a major contribution to developing reliable measurement standards, said the European Commission’s Joint Research Centre (JRC).
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.
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.
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?
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.
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.
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.
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.
Heightened food safety concerns, durability, ease of cleaning and minimising downtime are all trends driving developments in belting systems for food processing players.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Euromonitor predicts that Africa and the Middle East present the best opportunities for soft drink manufacturers as global sales growth slows.
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.
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.
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.
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.
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.
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.
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.
Stevia standards, impending regulatory approval in Europe and corporate social responsibility are high on the agenda at the EUSTAS Stevia Symposium.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Michael Mann discusses the implications of the ending of EU legislation regulating the size and shape of fruit and veg.
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.
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.