All articles by julian turner
julian turner
Fish oils sow the seed – GM camelina plants
We speak with Professor Jonathan Napier of Rothamsted Research about what the agricultural research institution hopes to achieve with its trials of GM camelina plants, which produce the omega-3 fatty acids usually found in fish.
Taste of the future – special report
From adding flavour to manipulating texture, the essence of any food is the ingredients. In this Ingredients Insight special report, several industry experts share their thoughts on the potential future for a range of ingredients – from insects to seaweed, cereals to krill – and the critical challenges the industry will have to confront.
Keep it sweet – the rise of low-calorie sweeteners
With worldwide obesity on the rise, and governments and regulatory bodies looking to cut calorie intake, low-calorie sweeteners are at the top of the agenda for many. The University of Washington’s Professor Adam Drewnowski tells us why fewer calories needn’t necessarily mean lacklustre taste.
The journey of discovery – new ingredients
With a constant worldwide demand for foods to improve health and well-being, the discovery, characterisation and testing of new ingredients never ceases. Canadean director Karin Nielsen reveals the areas with most promise.
Will to empower – a fairer deal for cocoa farmers
The cocoa industry relies heavily on small family-run farms in developing economies. As industry initiatives continue to seek a fairer deal for farmers, general secretary Isabelle Adam says the European Cocoa Association is working hard to bring the distant ends of the supply chain together to ensure all stakeholders are involved.
Oiling the wheels of Allanblackia – Denzil Phillips
Allanblackia oil, indigenous to Central, West and East Africa, is a potential new player in the food industry and could alleviate poverty in its native regions. But, despite encouragement from major companies, it is yet to take off in the marketplace. Denzil Phillips from Denzil Phillips International speaks to Natalie Healey about the bottlenecks restricting the substance’s success.
Shine a light – the impact of EU regulations
New EU regulations and a voluntary traffic light system are changing the way food packaging looks in the UK. Matthew Burgess speaks to Jill Marshall from London-based brand agency Bloom to learn how they are making an impact.
The perfect blend of flavour safety standards – Jos Stelder
The burgeoning Latin American and Asian flavour industries are creating lucrative new trading opportunities, yet fears over safety standards are threatening to stymie the sector’s development. Jos Stelder, executive director at the International Organization of the Flavor Industry, speaks to Richard Hannigan about the work going on behind the scenes to harmonise international regulations and establish scientifically based safety standards across the industry.
Centre of development – the cutting edge of ingredient R&D
Although UK-based, Tate & Lyle is a multinational corporation with a presence around the world. Perhaps best known for its range of sugar products, the company has more than just sweet talk – it is at the forefront of ingredient R&D, with advances driven mainly by its state-of-the-art innovation centres found in the US and Europe. Luis Fernandez, vice-president of global applications at the Hoffman Estates centre, sits down with Ingredients Insight to discuss staying at the cutting edge.
Future perfect – identifying market needs
When it comes to leading the field, the truly successful are those that can identify a gap in the market before it becomes an explicit need. Peter Leighton, functional food and nutraceutical trailblazer, and founder of the Abunda integrated consultancy group, explains where he sees the sector’s future.