Contents
where flavour should come from. Faced with a choice between natural and synthetic flavours, the latter often coming with a bad reputation, what is the best choice? Are synthetic flavourings harmful, even when they have the same chemical composition as a natural flavour? Jim Banks speaks to Matthew Carpenter, chair of the UK Flavour Association, and food researcher Ahmed Olatunde of the Department of Medical Biochemistry at Abubakar Tafawa Balewa University in Nigeria, to find out more.
Fats & oils
73 Good science, bad decisions The debate over ‘good’ and ‘bad’ fats rages, with science offering more questions than answers, some would argue. Right now, what is our understanding and where might that go next? Andrew Tunnicliffe talks with experts Professor Nita Forouhi and Dr Frank Hu about the science, the alternatives and the choices we all must make.
78 Your partner in premium oils De Wit Specialty Oils
Sweeteners
80 Functional gummies: The new trend in ingredients Zukán
82 Sweet and safe? Of all the artificial sweeteners, aspartame has attracted the most controversy, frequently being linked to major health conditions, not least cancer. Opinions from regulatory bodies about its safety seem to conflict, which is confusing for consumers. Jim Banks speaks to the experts at the WHO’s International Agency for Research on Cancer and the International Sweeteners Association to explore whether aspartame is actually safe for human consumption.
Sodium reduction
85 A flavour of things to come Salt is an essential ingredient in food manufacturing, necessary for preservation, flavour enhancement,
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food structure and other functions. However, high intake of sodium can lead to increased blood pressure/ hypertension – one of the primary contributors to cardiovascular disease. Manufacturers, unsurprisingly, are coming under pressure to switch to sodium substitutes or reduce overall sodium levels in their products. Martin Morris speaks to industry specialists to find out what’s being done.
89 Embracing the future with magnesium Pure Health & Earth
91 The perfect partner for sodium reduction Saltwell
Food safety
93 Bacteriophages: A breakthrough solution for cross-contamination control Phageguard
94 Behind the spike
When it comes to our food, safety and hygiene are of the utmost importance in order to avoid risk of illness. Meanwhile, countries worldwide continue to expend significant resources to counter the threat of food poisoning, with salmonella one of the major causes of these food- borne illnesses. Despite efforts to limit salmonella outbreaks, there has been a notable spike in the past year in the number of salmonella-related
infections in the UK, for example. Ingredients Insight speaks to Dr James Cooper, deputy director of Food Policy at the Food Standards Agency, and Siobhan Silas, senior policy and public affairs executive at The Chartered Institute of Environmental Health, to find out what’s behind the rise in infections, the risk of cross- contamination and what can be done to improve food safety.
73 Manufacturing
97 Meat: The future In our ever-growing world, the meat industry is one of the largest contributors to climate change. This has inevitably led to growing demands for more sustainable meat options and the industry might just have found an answer – lab-grown meat. But what exactly is it and how is this so-called meat made? Phoebe Galbraith investigates, speaking to Daan Luining, co-founder & CTO at Meatable, along the way.
101 HPP: Leader in shelf life extension and food safety Hiperbaric
Events
103 Fi Europe gears up for its best edition yet Fi Europe
104 Events to look out for in 2024/25
106 Suppliers guide Ingredients Insight /
www.ingredients-insight.com
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