FoodNavigator-USA's team on the ground at IFT in Chicago give their impressions of the trade show so far on award-winning innovations, new omega-3 and gluten-free ingredients, and great taste improvements in stevia sweeteners.

Recovery in the European meat packaging and processing equipment sectors will be led by increasing demand in emerging markets such as Eastern Europe and South America, said the German trade association.

Recovery in the European meat packaging and processing equipment sectors will be led by increasing demand in emerging markets such as Eastern Europe and South America, said the German trade association.

Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.

The IBA show is widely regarded as one of the most important bakery expos in the world – and so unsurprisingly the 12 awards handed out in the IBA Trophy give a strong indication of the direction of innovation in the industry.

FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.

NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.

FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And Belgian researchers give a glimpse of ways to prevent formation of the compound in the first place.