Food Additives Audio

Audio

Open innovation speeding health and wellness transition
www.ap-foodtechnology.com | Jun 19, 2009
Opening up the innovation process to outside expertise is increaingly seen as a way to advance and cut costs.

Nanotechnology under the microscope
www.beveragedaily.com | Jun 2, 2009
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.

Flavor firms can slash sodium but keep taste, says Bell
www.bakeryandsnacks.com | Mar 30, 2010
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

New institute formed to plan and fund dairy R&D
www.dairyreporter.com | Jul 30, 2010
Dairy Management has formed the Dairy Research Institute to improve funding and support for research into nutrition science, product development and sustainability.

Beyond guilt - Barry Callebaut predicts a healthy future for chocoholics
www.confectionerynews.com | Feb 3, 2010
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.

Early harmonisation urged for stevia standards, methods
www.foodanddrinkeurope.com | Jul 6, 2009
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.

Spotlight on stevia, DHA, and whey-based sports drinks at HiE
mobile.foodanddrinkeurope.com | Nov 17, 2010
<div class="introduction"><p>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.</p></div>

HFCS: Controversial or just misunderstood?
www.foodproductiondaily.com | Jun 11, 2009
High fructose corn syrup (HFCS) is no different from table sugar (sucrose) and that the public cannot be expected to understand differences between the sweetener and "pure" fructose, says Dr James Rippe from the Rippe Lifestyle Institute.

Chewing the Fat: How big is gluten-free?
mobile.dairyreporter.com | Mar 25, 2009
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,

Improving taste and nutrition of gluten-free foods
www.foodqualitynews.com | Mar 24, 2010
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.