In today’s challenging economy, large companies are increasingly looking to buy innovative finished products rather than developing their own, says Blue Pacific CEO Donald Wilkes.

A spate of high profile food-borne illness outbreaks has focused attention on food safety. At IFT in Anaheim Caroline Scott-Thomas caught up with food safety expert Dr Anuradha Prakash to discuss consumer perception of the food industry in the wake of such outbreaks.

The almond industry has been spared the recalls experienced by other nuts, and Tim Birmingham from the Almond Board of California tells FoodNavigator-USA about the measures the almond industry has taken to deal with food safety issues.

High fructose corn syrup (HFCS) is no different from table sugar (sucrose) and that the public cannot be expected to understand differences between the sweetener and "pure" fructose, says Dr James Rippe from the Rippe Lifestyle Institute.

In this podcast, our journalists share their thoughts on what caught their eye during the last day of the IFT show in Anaheim, California.

Debate over high fructose corn syrup, lessons from a salmonella scare, putting omega-3 into alcoholic beverages, and the potential of black garlic... the FoodNavigator team shares thoughts on the second day of the IFT trade show in Anaheim, California.

Top prizes for innovation, stevia capacity and taste tests, food safety, and doing business in a tough economy... the FoodNavigator team shares thoughts on the opening day of the IFT trade show in Anaheim, California.

Adulteration of food proteins - as seen in the recent melamine scandal - is becoming a greater threat to industry as the food supply has become more globalized and economic crisis drives manufacturers to seek cheaper ingredients, says Jim Griffiths of US Pharmacopeia.

Blue California's Cecilia McCollum explains the purity-taste link for Reb-A, and hope for the new sweetener's approval all around the globe.

The popularity of specialist insurance to protect against the effects of product recalls is on the rise in the wake of the current salmonella scandal, says Mikel Fitzgerald of Wortham Insurance.He told FoodNavigator-USA.com how it can help minimize damage, both to company reputation, as well as the bottom line.