All Episodes
The FoodNavigator Podcast — 164 episodes
How can CPGs modernize iconic brands for a new generation without losing the magic?
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