All Episodes

The FoodNavigator Podcast: Why avoiding terms like ‘vegan,’ ‘vegetarian,’ or ‘meatless’ may boost the plant-based market

The FoodNavigator Podcast: Innovating our way out of the plastic problem

The FoodNavigator Podcast: Reformulating HFSS, without sacrifice

The FoodNavigator Podcast: The ‘holistic nutrition’ opportunity in food and beverage

The FoodNavigator Podcast: How innovation hopes to bring fun, sociability and indulgence to low/no drinks

The FoodNavigator Podcast: Swapping out dairy for plants in infant formula

The FoodNavigator Podcast: Mood food for mental wellbeing – how can the industry capitalise?

The FoodNavigator Podcast: From clean label to clean living

The FoodNavigator Podcast: The metaverse – the future of commerce or fool’s paradise?

The FoodNavigator Podcast: What needs to be done to tackle plastic pollution in food and beverages?

The FoodNavigator Podcast: What’s trending in hot beverages?

The FoodNavigator Podcast: How big is the healthy ageing opportunity?

The FoodNavigator Podcast: The great debate – GMO or organic?

The FoodNavigator Podcast: The battle to save the banana

The FoodNavigator Podcast: New HFSS regulation a 'total game-changer' for healthy kids food

The FoodNavigator Podcast: How tech is transforming transparency in palm oil, soy, and coffee

The FoodNavigator Podcast: Are fermented foods the new cornerstone of a gut-friendly diet?

Ancient grains and forgotten crops: the food of the future?

The FoodNavigator Podcast: Sugar reformulation part 2: The taste conundrum

The FoodNavigator Podcast: CBD-infused drinks, marshmallows, and peanut butter

The FoodNavigator Podcast: Sugar reformulation part 1: Why reducing by stealth is key

The FoodNavigator Podcast: Rethinking food waste

The FoodNavigator Podcast: What does Coronavirus mean for the future of food?

What next for fair trade after confidence crisis?

Are palm oil boycotts ‘marketing tricks’?

FiE 2015: Our best bits

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Prepare for pre-recession spend – top economist

New proteins are creeping on trend

Salt reduction not a priority for UK consumers, finds LoSalt survey

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Industry reformulation is the only route to better nutrition, says expert

Saturated fats may not cause heart disease: Researcher

The road to fish-oil equivalent GM camelina

Malaysia hopes to double palm oil production by 2020

Little difference between diets, it's the sticking that counts: Research

Make a wish! 3M Petrifilm Plates marks 30 years

Genius pumps ‘a good whack of its budget’ into Commonwealth Games sponsorship

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

ACD/Labs launches informatics platform to put data in one place

Behavioural economist: Do the nutritional thinking for people if you want change

Simplicity, not science, rules sweetener coverage

Automated colony counting meets food testing demands

Algatech: Functional food on astaxanthin horizon

Open innovation: Taking a non-profit approach

FIE 2013: FoodNavigator team round-up

FoodNavigator at FIE: Team round-up - day two

FoodNavigator at FIE: Team round-up – day 1

Could working with an ingredient distributor drive innovation?

Unilever joins with Solidaridad to tackle sustainable sugar cane challenge

EU packaging 10-year review will see dramatic changes

Salt reduction beyond potassium chloride: Scelta touts mushrooms for low-salt bread

Half of UK consumers do not trust the food industry on safety: Mintel

Eagle highlights key components in machinery design for meat industry

Snack formulation challenges: Hot tastes at a good price with a dash of health

RTS unveil ingredients focused market insight database

Gap analysis and training audits first step in building food safety program

We're never going to win on obesity: It's time to change the conversation, says Lustig

Rapid microbiology has a big part to play in addressing foodborne disease

Clean label trend helps drive natural colours to overtake synthetics

Formulation and positioning equally important for stevia success, says Cargill

Ageing Europeans should change protein consumption habits: Solae

'Purity' trends, blends for claims and bioinformatics for business: Day 3 at HiE

Health claims, functional foods and healthy reduction: Reflecting on day one at HIE

FACET: New risk management tool for additives, flavourings and food contact materials

Trendwatch: What's new in energy drinks?

Ensuring sustainability at the new frontiers of palm oil production

Trendwatch: Traditional foods get 'snackified'

What’s driving Europe’s local food movement?

Food security is an industry issue, says Worldwatch expert

Food safety and operating efficiency key to industry - expert

Galam Group produces all-natural stevia extract

Solbar ready to power up for growth post acquisition

Omega-3 suppliers must know their consumers

Nanotechnology in food safety will be slowed until regulations become clearer - expert

Food waste has big potential for value-added ingredients

EPHA on food industry taxation: “The time for a free-for-all is finished”

'It shouldn't all boil down to yield,' says food systems activist in call to action

Confectionery industry converting to colouring foodstuffs, says Chr. Hansen

Taura targets Asian and US markets with fruit and veg inclusions

Yeast extract producers defend ingredient against German backlash

Additive-free formulation stays top of National Starch agenda

DSM flags up natural declaration claim for new yeast extract range

Is dairy ready to steal some of the stevia limelight from beverage?

Nano- regulation could benefit from two-tier approach, suggests expert

European manufacturers should look to France and the USA for stevia lessons

Prerequisite programmes – what plant managers need to know

UV and EB cured inks are safe and here to stay: industry expert

‘Robust systems’ needed to monitor botanical substitutes, says Prof

Good supply chain is just as important as identification of botanical ingredients

Marine biotoxin detection comes into the 21st century

Lab grown burger could provide sustainable source of meat

Consumers and brand owner demands driving trends in product inspection

Wild CEO sees IPO as door to emerging market growth

Seaweed enters the food formulation palette

Low-cal sweeteners can help reverse obesity epidemic, says expert

A win-win bridge between flavour companies and universities

Mettler Toledo hails acquisition as final piece in the puzzle

Nutrionix attracts €4m funding

Where are the multinationals in free-from foods?

Sweeteners on the up but global preferences vary, Mintel

Sweetener warning labels are 'totally unnecessary’, says expert

Sweeteners have key role in sports drinks formulation

Science supports zero-calorie sweeteners for weight loss: Consultant

Communication and more availability will renew UK organic fortunes

Methods needed to measure social impacts of sustainability, DSM director

WDM campaign supports food speculation controls in Europe

Common ground in the food system over food justice

Unique reference materials research institute opens its doors

Physically optimised flours signal clean-label shift in convenience foods

New strategies for salt reduction

Partnerships crucial to Unilever supply chain plan, says VP

Roquette's new kid on the milk replacement product block

Spotlight on stevia, DHA, and whey-based sports drinks at HiE

Opening up the applications for stevia sweeteners

Wild discusses positioning of adult soft drinks

Trends driving belting technology

Sustainability will be a prerequisite for flavour industry, EFFA president

Tackling regulatory issues and talking flavours with consumer groups

Bringing flour improvers to Africa and the Middle East

Getting a taste for IFT

Opportunities for the next generation of food scientists

From sustainability questions to stevia cooperation: IFT highlights

Plant and Food Research tests drives new strategy

Don't undervalue your skills in job market, advises headhunter

Renewed meat sector optimism shines through at IFFA

How soy foods can help in Haiti

Slow progress on food labelling regulation

How the food industry can prepare for new government

COP-15 must agree on funding for agriculture

Climate and food: The view from Copenhagen

Managing the great Southampton switch-out

Formulation, not masking agents, holds key to stevia flavour acceptance

Euromonitor advises on emerging markets strategy for soft drinks

Companies highlight cost-savings and innovations

Snack Size Science: Choc cravings and low-fat treats

Snack Size Science: The wisdom of nano-food colours and low-fat diets

Snack Size Science: Hershey’s healthy chocolate cake

Food and Fairness inquiry to 'inspire and warn' manufacturers

Snack Size Science: Monkey Methuselahs and soy sauce

Early harmonisation urged for stevia standards, methods

European stevia players discuss strategy and priorities

Technical challenges to reducing sugar

IMR updates on carrageenan, alginates and gum arabic

Stevia industry must support standards to limit adulteration

Nanotechnology under the microscope

Snack Size Science: Vitamin chips and mama's diet

Talking organics to the occasional buyer

Snack Size Science: Air bubbles and peanuts for all

Putting the WOW into low fat foods

Snack Size Science: Squid, noodles and French baguettes

Chewing the Fat: How big is gluten-free?

What's driving private labels?

What consumers make of food labels

What labelling scheme(s) should Europe allow?

Snack Size Science: Crystal balls and salt crystals

Food safety takes centre stage

Keys to the Russian market

Snack Size Science: Fish oils and milk proteins drive nano-vehicle innovation

How FIAP will affect the food industry

A new dawn for funky fruit and veg

Baobab: Sustainable and in-demand

Price-fixing in the food industry