From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.

Companies should be concerned about their environmental sustainability - but it has more to do with ensuring profitability than it does with saving the planet, according to president of Bluehorse Associates Sara Pax.

“I think it’s safe to say that inflationary pressures have reached their worst,” claims research economist Ricky Volpe of the USDA’s Economic Research Service, in an interview with FoodNavigator-USA.

Retailer and consumer demand for more sustainable practices is one factor driving Campbell Soup Company's development of major solar power generation projects in California and Ohio, according to the company's vice president of infrastructure engineering and environmental programs.

Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.

Univar Food Ingredients has developed an interactive formulation tool, bringing together trend data, technical expertise and case studies to help food manufacturers in effective new product development.

The stevia industry has not yet lived up to expectations - but it will, as more companies and consumers look to the sweetener as the answer to many American health problems, claims president and CEO of SweetLeaf Jim May.

The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.

There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.

Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.