Audio
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.
Craft chocolate makers count on artisan appeal
A group of craft chocolate makers is making the most of growing consumer interest in artisan chocolate. Alex Whitmore, member of the Craft Chocolate Makers of America and co-founder of Taza chocolate, explains why he thinks this trend looks set
Innovation, food safety and economic pep talks in Anaheim
Top prizes for innovation, stevia capacity and taste tests, food safety, and doing business in a tough economy... the FoodNavigator team shares thoughts on the opening day of the IFT trade show in Anaheim, California.
Big hopes for EFSA’s big health claim day
Shane Starling reports from the European Food Safety Authority’s (EFSA) much anticipated industry stakeholders’ meeting about health claims in Brussels today.
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.
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.
The true cost of health claims and why patience is a virtue
Are health claims dossiers really that expensive, and has the ‘wait and see’ approach to submitting dossiers won? Stephen Daniells speaks to Joerg Gruenwald, PhD, President of Analyze & Realize, about how much it costs to compile a dossier, and
Snack Size Science: Unwrapping chocolate's heart benefits
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
What zero-calorie approval means for erythritol users
Henry Hussell, European marketing manager for Cargill Sweetness, explains what the recent EU approval of erythritol's zero-calorie claim means for food manufacturers.
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.
