Podcasts

Could heavy metal regulations undo Ecuador’s value-added cocoa efforts?

Sustainable Food & Drink Podcast – Episode One

Ecuador’s sustainable cocoa future after cadmium

By Oliver Nieburg

Ecuador’s efforts to create value at origin could be damaged by the EU’s recent regulation of heavy metal cadmium in chocolate, claims the president of the country’s cocoa export association.

Soup-to-Nuts Podcast: Confections hold steady in face of war on sugar

Soup-to-Nuts Podcast: Confections hold steady in face of the war on sugar

By Elizabeth Crawford

Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences for healthy products, the confectionery industry is holding its own with sales climbing 1.2% in the last year to reach a whopping $25 billion, according...

FiE 2015: Our best bits

FiE 2015: Our best bits

By Niamh Michail

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.

'No other vegetable oil can compete with palm in terms of efficiency. It is ten times more productive than soybean and seven times more productive then rapeseed,' said Dr Kalanithi Nesarentam of MPOB

Dispatches from Euro Fed Lipid Congress, Montpellier

Malaysia hopes to double palm oil production by 2020

By Anna Bonar

Malaysia hopes to double its palm oil production by 2020 without having to dedicate more land to palm plants, according to a Malaysian minister.

Dietmar Eiden, vice president of trade fair management at Koelnmesse, on the talking points of ISM 2014

Dispatches from ISM 2014 in Cologne

Sustainability and health needs grow at ISM, says organizer

By Oliver Nieburg

The confectionery industry is in good shape and demand for sustainable products and those catering to health needs has never been higher, according to ISM organizer Koelnmesse.

Mondelēz is increasing its penetration of brands such as Cadbury in the global market

Mondelēz aims to boost chocolate penetration

By Rod Addy

Mondelēz International’s heat resistant chocolate, new product development and increased penetration in under-represented parts of the world offers the company considerable potential for the future, chocolate head Bharat Puri has claimed.

Jones presented food industry concerns about data sharing at EFSA's transparency meeting this morning...

Industry concerned about data abuse as EFSA fans transparency wings

By Shane Starling at EFSA in Parma, Italy

As the European Food Safety Authority (EFSA) welcomed a broad range of stakeholders to its Italian HQ today to debate data and process transparency, the food industry asked at what point openness brakes innovation and competitive advantage?

Zevenbergen:

From the 20th International Congress of Nutrition in Granada, Spain

Unilever: Healthier food choices must be ‘doable’

By Shane STARLING

The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.

Could the WTO overturn EU health claim laws?

Could the WTO overturn EU health claim laws?

By Shane Starling from Brussels

Aggrieved companies and  trade groups have already mounted legal actions against the EU’s strict health claim laws – they are in process – but the regulation’s workings could face fresh challenge from governments signed up to the World Trade Organization...

RTS unveil ingredients focused market insight database

RTS unveil ingredients focused market insight database

By Nathan Gray

A new interactive graphical database offering market insights for food and beverage ingredients will help manufacturers and suppliers identify new trends and grow their business, according to RTS.

Natural colours overtake synthetics as European growth leads the way

Global report on food colours

Clean label trend helps drive natural colours to overtake synthetics

By Nathan Gray

Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.

Aasted's SuperNova Energy Tempering Machine

Energy use halved with grassroots tempering, says Aasted

By Oliver Nieburg

Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.