Foodnavigator-usa Podcast

The food industry is under pressure from all sides to improve the nutritional content of foods intended for children's consumption - and there are big opportunities for companies to get ahead of the curve, according to ConAgra Mills' director of marketing Don Trouba.

The FoodNavigator team discusses highlights and observations from day one of the show in Las Vegas.

Fair Trade imports into the US grew 75% in 2011, as food manufacturers look to secure their supply chains through more direct contact with suppliers - and as they bet on growing demand from 'conscious consumers', says Fair Trade USA president and CEO Paul Rice.

Stevia supplier PureCircle has released an analysis of its carbon and water use throughout the supply chain, which it claims could help food and beverage manufacturers to meet their own sustainability targets.

Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.

A ruling that will see the US Food and Drug Administration’s (FDA) gain extended access to food industry records will “weed out” those companies that have not been cooperative during food safety incidents in the past.

International Flavors and Fragrances (IFF) is developing a line of culinary herb flavors to respond to demand for fresh flavors, and a line of mushroom flavors to help manufacturers build a complete savory profile, according to Kevin McDermott, executive chef, North America.

Halal consumers spend $20bn on food in the United States each year but few manufacturers are tapping into this affluent market segment, according to director of halal market development at IFANCA (Islamic Food and Nutrition Council of America) Asma Ahad.

US authorities are yet to establish regulations relating to third-party food plant auditors – six months after the start of an outbreak later attributed to lacklustre third-party inspection practices.

A new global survey of food manufacturers found that most (98%) are confident about their food safety performance - but 70% of consumers aren't convinced. FoodNavigator-USA spoke to Hank Lambert, general manager of food and water at UL, which commissioned the survey.

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.