All articles by chris cox
chris cox
Sustainable sustenance: benefits for all
When sustainability becomes more than just a buzzword and leads to meaningful gestures, it can benefit everyone from big business to small farming communities in the developing world. Jim Banks spoke to Jerry Lynch and Steve Peterson of General Mills about what it means to put a sustainable strategy into action.
Spicy business
Santa Maria lives and breathes spice. The Sweden-based company began trading in the mid-20th century and since then has continued to create innovative products and concepts, as Peter Blomgren, head of research and development, explains.
Sustainability and ingredients
Sustainability is a core value of many businesses, especially when it comes to ingredients. Ingredients Insight asked a panel of industry insiders to focus on some of the key market communication conditions for sustainable ingredients as well as identifying the particular sectors where sustainable foods are especially important.
Greening the food chain
Responsible, sustainable sourcing and manufacturing of food is one of today’s industry mega-trends. Karin Nielsen of Canadean Ingredients reports on an abundance of global initiatives aimed at certifying and tracing the origins of food.
Chocolate market insight
The cocoa and chocolate sector is faced with a mixture of challenges and opportunities. Sofie de Lathouwer of Barry Callebaut, the world-leading manufacturer of high-quality cocoa and chocolate products, discusses the combination of innovation, market trends and sustainability issues that are shaping the business.
Omega-3s and sustainability: the truth behind the headlines
Listen to the consumer media and you could be forgiven for thinking that the popularity of omega-3s is largely to blame for fisheries around the world being on the verge of collapse. The reality, however, is very different. Ellen Schutt, communications director at the Global Organisation of EPA and DHA Omega-3s, goes in search of the truth.
A healthy appetite: how new EU rules have changed the functional food claims landscape
The transition period for the use of Article 13.1, relating to generic health claims not authorised by the European Commission, ended in December 2012. Now all claims for functional food products must be in line with those authorised for use in the EU claims register. Stefanie Geiser, regulatory affairs manager at EAS Strategic Advice, reports.
Untapped potential for the EU starch industry
Of the 73 million tons of starch and starch derivatives produced annually worldwide, ten million is produced in the EU, making it the world’s third-largest starch-producing region after the US and China, explains Jamie Fortescue, managing director of the European Starch Industry Association.
The secret ingredient
Heinz’s new research centre is the largest investment in innovation the company has ever made. Located in the Netherlands’ renowned food and health valley, and boasting state-of-the-art equipment, it looks set to transform Heinz’s European operations. Jack Wittels talks to head of R&D technology Gern Huijberts about how the centre will drive product development into previously uncharted territory.
Control satiety with alginates
In an attempt to curb appetites, the consumption of dietary fibre has been associated with increased feelings of satiety and decreased subsequent energy intake. In particular, soluble fibres such as alginates are thought to influence satiety. Sarah Kuczora, a nutrition specialist at Campden BRI, serves up the evidence.