Podcasts

Snack Size Science: Hershey’s healthy chocolate cake

Snack Size Science: Hershey’s healthy chocolate cake

By Stephen Daniells

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.

Early harmonisation urged for stevia standards, methods

Dispatches from EUSTAS stevia symposium

Early harmonisation urged for stevia standards, methods

By Jess Halliday in Leuven

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.

Technical challenges to reducing sugar

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.

Almond's safety halo can be shared by all nuts

Dispatches from IFT

Almond's safety halo can be shared by all nuts

By Caroline Scott-Thomas

The almond industry has been spared the recalls experienced by other nuts, and Tim Birmingham from the Almond Board of California tells FoodNavigator-USA about the measures the almond industry has taken to deal with food safety issues.

Nanotechnology under the microscope

Nanotechnology under the microscope

By Stephen Daniells

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.

Chewing the Fat: How big is gluten-free?

Chewing the Fat: How big is gluten-free?

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...

What's driving private labels?

What's driving private labels?

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.

Snack Size Science: Getting to the heart of acrylamide

Snack Size Science: Getting to the heart of acrylamide

By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And...

What labelling scheme(s) should Europe allow?

Dispatches from FDF labelling debate

What labelling scheme(s) should Europe allow?

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.

Spicing up the American palate

Spicing up the American palate

An expert from Mintel gives a taster of new flavor trends in the US, and predicts how long it could be before we are all enjoying the likes of peri-peri, lavender and cactus.

Baobab: Sustainable and in-demand

Baobab: Sustainable and in-demand

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.

Price-fixing in the food industry

Price-fixing in the food industry

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.

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