The FoodNavigator Podcast

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.

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.

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.

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.