All articles by Ky Nikitha
Ky Nikitha
What’s in a name?
The term ‘probiotics’ is emblazoned on more and more food products, and is inextricably tied to increasing awareness among consumers of the importance of gut microbes to overall health. Few, however, understand what the term signifies. Director of scientific affairs at the International Probiotics Association Jessica ter Haar talks to Jim Banks about which claims for probiotics are supported by reliable science.
Mother’s milk
Researchers at the Korean Society of Pediatric Gastroenterology, Hepatology and Nutrition discuss research into human milk oligosaccharides (HMOs) and why supplementing infant formula with certain synthesised HMOs is a promising innovation for infant nutrition.
Pollute the papers
Over the past decade, mineral oil migration has brought the food packaging industry some of its most damaging headlines. Have we learned our lesson, or will the same hold true for the 2020s? Tim Gunn asks food chemist Dr Ulrich Nehring about the issue and the development of best practices to deal with it.
A succesful formula
Vicky Pyrogianni, a consultant dietitian/nutritionist and nutrition science director to the International Sweeteners Association, discusses why low-calorie sweeteners can help food manufacturers in food reformulation efforts to create palatable products that contain less sugar and fewer calories.
Europe’s fresh take on food law
Consumers are more aware than ever of the nutritional content of the food they eat, but noncommunicable diseases, often linked with diet and lifestyle, are still becoming more prevalent. Jim Banks speaks to Anne Bucher,, director-general for health and food safety at the European Commission, about how regulations are addressing these issues, and how different stakeholders are working together to promote healthier food choices.
People behind the flavours
The Flavour Ambassador project is a pan-European campaign from the European Flavour Association (EFFA) that aims to explain the fl avour industry fi rst-hand, including interviews with fl avour professionals from different departments, company sizes, countries and ages. The Flavour Ambassador community is comprised of fl avour industry professionals who give an insight into their role within the industry, and moreover, offer a bird’s-eye view of a fl avour’s journey into food and drink products. Jimena Gomez de la Flor, communications director at EFFA, shares with us the insights of this campaign.
Keep it clean
The philosophy of clean eating – that you should only consume food products with natural ingredients – has moved from niche online dieting sites into the mainstream debate about what we should and shouldn’t put in our bodies. Manufacturers have responded with the ‘clean label’ product, which shirks artificial additives in favour of natural alternatives. Michael Shaw talks to Alison Borgmeyer, a consultant at Ketchum, to find out what these means for our wallets and taste buds.
From the underground to the open market
New regulations governing the sale and production of marijuana derivatives in California shed light on an interesting sector, which could rapidly grow across the US and, potentially, other global markets. Jim Banks speaks to Chris Coggan, CEO of Therapy Tonics, about how the world’s view of CBD and THC is changing, and what the new regulations mean.
Spilling onto the shelves
Legalisation efforts around hemp and cannabis have led to a boom in CBD, also known as cannabidiol, products. Chris Lee, managing director, Global Health and Nutrition Network, Europe, at Informa Exhibitions, discusses how these changes are making CBD-infused food and beverages a trend to watch.
Trim the fat
The World Health Organisation (WHO) is committed to eliminating industrially produced trans-fatty acids from the global food supply, which it says would constitute a major victory in the global fight against cardiovascular disease. Ingredients Insight looks at WHO’s REPLACE campaign and how trans fats impact health.