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Open innovation speeding health and wellness transition
Opening up the innovation process to outside expertise is increaingly seen as a way to advance and cut costs.
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.
Flavor firms can slash sodium but keep taste, says Bell
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?
Beyond guilt - Barry Callebaut predicts a healthy future for chocoholics
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
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
<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>
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.
HFCS: Controversial or just misunderstood?
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.
Why high purity stevia extracts overcome taste issues
Blue California's Cecilia McCollum explains the purity-taste link for Reb-A, and hope for the new sweetener's approval all around the globe.
Everyone's talking about stevia at ProSweets - director
The sweetener stevia is the hot topic of this year’s show following its approval as a novel food in the EU, according to the show organiser.
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