View from the Top: Jennie Brand-Miller, Professor, University of Sydney

01 Jun 2010 ---  Professor Jennie Brand-Miller is recognised for her work on carbohydrates and diabetes, particularly the glycaemic index of foods. An interview about low GI developments.

Related Articles

Food Ingredients News

Unilever discloses palm oil sources, could prompt widespread industry change

19 Feb 2018 --- Unilever has taken a pioneering stance on its palm oil supply chain by being the first consumer goods company to publish in full a dossier of all the suppliers and mills that it sources from. The rare industry move is designed to show the company’s commitment to transparency. This is a radical step in palm oil supply chain transparency with Unilever considering the full disclosure a “milestone” in its journey towards a more sustainable palm oil industry.

Food Ingredients News

Foodarom CEO: A new wave of “chemophobia” is dominating the food industry

19 Feb 2018 --- The world of flavors is continually evolving, and the habits of today’s consumer rely heavily on the evolution of taste, functionality and tradition. For flavor designer and manufacturer, Foodarom, this year is about balancing health and happiness and according to the company, the nutritional values of food has given rise to more products with flavors taken from foods that are valued for their health benefits.

Food Ingredients News

Veggie delight: NPD innovation for millennials

19 Feb 2018 --- With “Mindful Choices” tipped as Innova Market Insights top trend forecast for this year, the move is making its way onto the dinner plates of health-minded young millennials. As concerns around sustainability, animal welfare and campaigns such as Veganuary is building momentum and driving innovation in the meat-free space.

Food Ingredients News

Responsibly sourced tuna: Princes hit 90 percent mark and aims for 100 percent by 2019

19 Feb 2018--- International food and drink group Princes has confirmed that over 90 percent of its tuna was responsibly sourced by the end of 2017. The company now has a target of 100 percent responsibly sourced tuna by 2019 for all brands in all territories and is well on the way to achieving this.

Food Ingredients News

Spark Trends: Bell dives into the Mediterranean Sea and takes a “Wok through the provinces”

19 Feb 2018 --- Bell Flavors & Fragrances has announced its new selection of trends for the 2018 Spark program. Spark is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Using a unique and detailed process, Bell uncovered new ideas for 2018 and beyond that are sure to ignite customer inspirations and translate them into winning product ideations.

More Articles