Is the US food safety system really 'in the soup'? Dr Sandford Miller, with a long standing career focused on risk analysis and food, talks to FoodProductionDaily.com about the recent peanut paste recall, the potential for future foodborne illnesses...
As Chr Hansen marks ten years of activity in Russia, regional director Jacob Paulsen explains how the market has changed and offers some advice for anyone exploring opportunities there today.
Experts predict that consumers will put on recession pounds by eating more unhealthy food to save money. But Dr Adam Drewnowski, director of the Center for Public Health Nutrition at the University of Washington, says nutrient-rich foods that were typically...
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at Israeli research into how whey protein can spontaneously bind omega-3 fatty acids to create transparent nano-vehicles for the health-boosting ingredients.
An expert from Mintel gives a taster of new flavor trends in the US, and predicts how long it could be before we are all enjoying the likes of peri-peri, lavender and cactus.
As regulatory approval for stevia and its extracts gathers pace in the US, Mark Blumenthal from the American Botanical Council gives his thoughts and inside knowledge on his nominee for ‘herb of the year’.
