Foodnavigator-usa Podcast

As the global food system has become more complex, food manufacturers are looking for ways to harmonize safety standards. Cargill’s Mike Robach, a Global Food Safety Initiative (GFSI) board member, tells FoodNavigator-USA about what's driving the industry to support the GFSI in increasing numbers.

From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.

Companies should be concerned about their environmental sustainability - but it has more to do with ensuring profitability than it does with saving the planet, according to president of Bluehorse Associates Sara Pax.

“I think it’s safe to say that inflationary pressures have reached their worst,” claims research economist Ricky Volpe of the USDA’s Economic Research Service, in an interview with FoodNavigator-USA.

Retailer and consumer demand for more sustainable practices is one factor driving Campbell Soup Company's development of major solar power generation projects in California and Ohio, according to the company's vice president of infrastructure engineering and environmental programs.

Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.

Univar Food Ingredients has developed an interactive formulation tool, bringing together trend data, technical expertise and case studies to help food manufacturers in effective new product development.

The stevia industry has not yet lived up to expectations - but it will, as more companies and consumers look to the sweetener as the answer to many American health problems, claims president and CEO of SweetLeaf Jim May.

The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.

There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.

Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.

The Interpack trade show currently being held in the German city of Dusseldorf is a truly global event that has attracted around 2,700 exhibitors from 60 countries.

The non-GMO symbol is a useful reference point for consumers, many of whom still have gaps in their knowledge of genetically modified (GM) foods, according to natural and organic food companies.

Reformulation is not the only route to healthier foods and beverages, as manufacturers increasingly are seeking to build healthy products from the ground up, according to a research chef at IFF.

Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.

Americans need to shift the way they think about protein and consume it in small amounts throughout the day rather than in one large meal, says marketing coordinator for Fonterra USA Teresa Polli.

Tea is the most popular beverage worldwide after water but only ranks seventh in the United States, presenting a huge opportunity for beverage manufacturers, according to founder and president of World Tea Media George Jage.

Younger and older consumer groups may be interested in gaining similar benefits from functional food ingredients but products should address them in different ways, says president and co-founder of Integrated Marketing Group, Jeff Hilton.

Corn Products International is probably best known for its corn sweeteners, but its approach to stevia has altered significantly over the past few years.

Latin food trends are beginning to expand into geographies that have only featured marginally in the United States in the past, with Venezuelan, Colombian and Peruvian flavors coming to the fore, according to Joe Scott at Symrise.