Managing director for Stur Drinks Europe, Phil Annett, comments on the burgeoning water enhancer category.

Protein from algae is one of the newest forms of protein being used in food and drink and can be used in juices, cookies, bread, cereals, and chocolate. Sofia Mendonca of Allma Microalgae spoke recently about this emerging ingredient to Claire Phoenix at Health Ingredients Europe in Amsterdam.

The algae market is apparently increasing substantially, particularly for those looking for a healthy diet and the company has recently developed Chlorella clusters for use in cereals.

More expensive than soy and whey protein, algae protein is richer in terms of amino acids but this form of protein has added value in the form of micronutrients and today many people keen to focus on their health are happy to pay.

Michael Hiron, head of dairy and lifestyle ingredients with Volac, speaks out on protein fortified foods and the development of new convenience foods: drinks, bars, snacks, etc.

Healthy snacking is evidenced with the company’s development of the high protein  ProCrisp concept, and some customers are looking for developing it into cereals and savoury snacks.

Michael sees balancing indulgent foods with healthy foods is the way forward. The company has a new campaign based on ‘cradle to grave’ – looking at the role that protein plays throughout your life.

Volac produces whey protein concentrates and whey protein isolates – and has benefited from the rise in sports nutrition, which came about 7 or 8 years ago. Today there are companies combining different sorts of proteins – from pea protein to soy protein, whey protein and algal protein – giving a more rounded product for everyday consumers.

As Michael says: “Ready to drink and ready to eat convenience foods with protein are a major growth area, but powder products in this sector will always have a place, based on price”.

Michela Vallalta director of consumer intelligence with Tetra Pak speaks about shopping alongside the consumer in emerging markets. Claire Phoenix questions her regarding urbanization and the growth of the convenience store, e-commerce and how the appearance of a carton is becoming yet more critical for online sales.

Older consumers need a package that is age friendly – one that is easy to open without help – and Tetra Pak are looking at formats and closures with this in mind.

Other areas of interest are: Consumer occasions requiring instant gratification – “Make my life work” and products meeting individual consumer needs, eg “Make my life meaningful”.

Additionally messages on pack are becoming even more important when it comes to recycling – as the consumer becomes more informed regarding carbon footprint and sustainability.

At Hi Europe, PureCircle UK vice president Sue Bancroft talked to Claire Phoenix about the rise in use of stevia in drinks – giving both a 30% calorie reduction and a mid calorie option. The discussion covers Pepsi Light and Pepsi Next, Coca-Cola Life Shloer light, San Benedetto’s Belté ready to drink tea, and Nestea ready to drink tea.

In condiments, sauces, table top sweeteners there is also exciting growth in use of stevia, including Heinz tomato ketchup.

She talks about stevia’s synergy with sugar, which is essential as most consumers are not prepared to sacrifice taste.

Sue also talks about a new development for the dairy category - ‘SIGMA D’ designed for spoonable yogurts and frozen yogurts with a calorie count that is suitable for every day consumption thanks to the inclusion of PureCircle Stevia.

Thomas Schmidt, marketing director of Beneo speaks out on the rising obesity crisis and how products such as a Palatinose can help manufacturers create products with a low Glycaemic Index along with offering other benefits such as being tooth friendly and low blood sugar levels thanks to the ability to provide reduced sugar content. Gluten free as a global trend is seeing double digit growth and fibre rich products too are gaining considerable ground. Beneo has developed cereal bars, chocolate lentils and offers rice starches to meet these needs. Claire Phoenix investigates.

In a recent visit to the Tetra Pak plant at Modena, Italy, Claire Phoenix spoke with Fabio Thomazelli, responsible for closure openings, on one and two step closures, tailoring cartons to consumer needs and how products produced using HPP can be stored successfully in cartons.

At FoodMattersLive, Claire Phoenix talked to Frank Boltman, about the challenges of launching into the deli and lunchbox sector with his Thanks for Franks super duper high quality flapjacks, made using only top quality and top price premium ingredients. Frank’s flap jacks include all natural ingredients, but one is not listed on the label – as each one is ‘made with love’.

Richard Paterson owner of Hoopo Healthy Snacks Ltd, based in Lewes, Essex, talks to Claire Phoenix about the launch of low salt Hoopo snacks in four variants. He was surprised by the level of interest received at the recent health and nutritional foods event in London, Food Matters Live.

Michael Costain, sales director with FoodMattersLive talks to Claire Phoenix about the inaugural event, underlining nutrition and health in food and beverages, held recently at ExCel, London.

At a press event held recently at the Tetra Pak plant in Modena, Italy, global product manager for environmental innovations Omer Emran, spoke to Claire Phoenix about the launch of the new bio-based Tetra Rex carton, scheduled for early 2015.

At FoodMattersLive, Claire Phoenix talked to Charles Michel, chef in residence University of Oxford at the CrossModal Research Laboratory in the Department of Experimental Psychology.. about how a new style of eating implements – a new shape of bowls and cutlery could help us to make physical contact with our food and so feel fuller more quickly.

Danny Abello of the UK's DDC Foods speaks out on the healthier way to snack with Hip Pops soya and potato sack.

With the slogan: ‘Guaranteed to take your taste buds to another level’, choices include cheese & onion: red onions blended with cheddar – with 11% fat content – over three times less than a standard crisp.

Other variants include: a sweet chill flavour with only 9% fat content; salt and black pepper with 10% and prawn cocktail flavour with just 8%,  as well as salt & vinegar and barbeque also with 9%.

At FoodMattersLive, Claire Phoenix talked to Suzannah Baker of London-based Ultra Beauty, about the latest developments in the Bella Berry Super Fruity Beauty drinks range – which are making collagen “yummy”.

At FoodMattersLive, Claire Phoenix talked to Honesty Foods founder Jonathan Middlemiss talks about Teasy green tea.

Teasy is a gently sparkling green tea drink, flavoured with either chamomile or peppermint tea and sweetened with grape juice.

It bridges the gap between traditional tea and soft drinks. Teasy contains more green tea (750mg green tea extract in the form of strong infusions), than any other soft drink, maximising its health credentials which include appetite suppression and an increased rate of fat-burning! To protect the ingredients, Teasy is packed in the Fusion alubottle from Rexam.

At FoodMattersLive in London, Claire Phoenix talked to Chosan founder Eliza Jones talks about Bouye andWonjo natural drinks.

Bouye is a natural energiser baobab drink containing, according to the brand’s website, ‘more calcium than milk, more iron than spinach’ and ‘more potassium than bananas’. Free from added sugar, the drink is said to replenish essential nutrients.

Wonjo is a natural hibiscus drink, which is available in Original, Fresh Root Ginger, Moroccan Mint, Warming Spices and Essex Apples flavours. The new soft drink can be consumed as a standalone beverage or as a mixer for alcoholic drinks.

Everything But The Cow was launched by Karen, Lisa and Louise who started making soya and fruit shakes in their kitchen in 2011. They started delivering their refreshing, fruity protein shakes into shops in July 2013 and they are now available throughout the UK.

“While taking a year off to travel in the Far East, India and Africa we noticed that local people drank soya, often blended with fruit after activity, work and sports – in effect they were using natural products as a protein recovery drink. When we returned to the UK, we began to blend drinks using soya and real fruit and juice in the kitchen as a boost after exercise and as a healthy snack. Looking for a ready-made alternative, we found there wasn't anything available, either in the UK or worldwide, and this is how Everything But The Cow was born."

At BrauBeviale, FoodBev Media’s Claire Phoenix interviewed Petainer group commercial strategy director Annemieke Hartman Jemmet.

Petainer is a specialist engineering and technology business, leading in the development, design and manufacture of PET containers.

The company’s purpose-built factories manufacture preforms and fully-blown containers – including refillable and ‘one-way’ PET bottles and containers. The product range extends from containers found on supermarket shelves to an innovative, recyclable family of ‘one way’ PET kegs and fittings for beer and other beverages. 

Hanovia global aftersales manager Diane White explains the company’s new PureLine UV disinfection range - specifically designed to provide chemical-free disinfection of water, syrups and brines in the food, beverage and brewing industries. The PureLine range includes standard models for almost any food and beverage processing application, including de-ozonation, as well as a performance model for the most stringent, disinfection applications.

Sami Palanisami, marketing and sales manager, plastic additives EMEA, chemical division, Milliken talks about Milliken's new Millad NX 8000 additive, which gives clarity to polypropylene (PP) packs.

At Emballage 2014, Myriam Bozzetto reveals the secrets of CGL Pack's new patented Clipseal Carton packaging concept.

Alex Nussem, director business development, digital printing, CMA Imaging, talks to Claire Rowan about the new Colorpack software and equipment for creating prototype packs in minutes.

Rebecca Evans, deputy minister for farming and food for the Welsh government, was at Sial Paris 2014 to talk about the priority for exports from Wales.

At Lunch! 2014, Claire Phoenix talks to Mabilio de Albuquerque, CEO of Nata Pura, about his plans to introduce this custard-tart-style confectionery to the UK.

Bill Bruce talks to Charlotte Morton, chief executive of the Anaerobic Digestion & Bioresources Association, about why the association recently broadened it remit and changed its name.

Metcalfe's Food Company, known for its Skinny range of snacks has introduced Skinny Corncakes, which were on show at the Lunch 2014 event recently. Claire Phoenix interviewed Fletcher Bowley on how the team came up with new flavours.

Kit Develin talks about seasonal variants for Tyrrells Crisps, such as the new lobster, chilli and garlic flavour and its apple crisps.

Best known for its hearty winter soups, Baxters launched into beetroot juice at the recent Lunch show in London, with fruity cranberry, blood orange, blueberry and 100% beetroot flavours.

Robin Skailes, director of Cropwell Bishop Creamery in Nottinghamshire, talks about the ability of cheesemakers to reproduce continental-style cheese.

Ann Woods of Kestrel Foods talks about the Acti-Snack range at Lunch!, a show aimed at the deli and lunchtime sector, held recently at London's Business Design Centre.

Denis Carrigan, head of R&D for Glanbia Consumer Foods in Ireland, talks to Shaun Weston about the range of milk products the company is working on, such as lactose-free, UHT and high-protein.

Richard Thorpe is development director at The Cheese Warehouse. In this podcast, he talks to Claire Phoenix about the growth market for grated cheese for ready meals, as well as new moves in shaved and diced cheese.

Shaun Weston talks to Carla Clissman about Glanbia's moves into bakery, which is supporting the launch of the company's new OatPure gluten-free oats.

In this short interview with Shaun Weston, Sam and Jacob from Granny Tigg's talk about the challenges they faced in setting up the company and the plans they have for its future.

Colin Davis of Olives Et Al talks to Shaun Weston about the company's move from trays to a resealable tub format.

Ben Ticehurst of The Fine Cheese Co (based in Bath, UK) talks about new moves in cheese, cheese revivals and accompaniments such as fine toasts, pickles and condiments.

Bill Bruce talks to Ann O'Hara about the development of LiquiForm bottle-making technology, and next steps.

Jasmine Kershaw, company director of Jaz & Jul's, lets us know about latest flavours for organic and single-origin drinking chocolate.

Shaun Weston interviewed Ten Acre CEO Tony Goodman at the Speciality & Fine Food Fair in London recently and discovered that the company's cheese & onion flavouring is, according to the Vegan Society, the only vegan cheese & onion crisp in Europe.

Pavle Švaić of Agroposta talks about his airmail-style plastic sachets of natural cordials, which have found popularity in the retail sector as well as hotels and restaurants.

Shaun Weston talks to David Rose about how the spark of interest in the granola market lay dormant for some 20 years; how he and his wife made their own granola recipe for their hotel guests for three years.

The Sensible Dave was launched in the first half of 2014 by managing director David Rose, who recently showcased the brand at the Speciality & Fine Food Fair in London.

Donatantonio has imported and distributed Mediterranean products in the UK for over 100 years, and at the Speciality & Fine Food Fair 2014, Simon Bell unveiled 16 new products in the Lupetta range.

In this short interview, chief executive Simon Bell talks to Shaun Weston about the new products and how they're being used to showcase the quality of ingredients from various regions in Italy.

At the London Evening Standard Business Connections event, Claire Rowan, group technical editor of FoodBev Media, spoke to Lord Karan Bilimoria CBE, who is a crossbench peer within the UK's House of Lords, as well as chairman and founder of Cobra Beer.

He also talks about the importance of innovation in being (and maintaining) an award-winning beer producer, and how being 'restless' as an innovator has led to Belu Cobra Foundation glass water bottles.

Bill Bruce talks to Eden Springs CEO Raanan Zilberman about the significance of the recent Nestlé Waters Direct deal for the European water cooler industry, plus coffee, vending and the future.

Dorothée Gricourt talks about the changing diet since 1964, from traditional meat and vegetables to complex dishes, with the future of food involving new proteins such as insects.

Caroline Dobson, marketing manager for London City's bar chain Corney & Barrow, discusses the changing food and drink menu.

Adam Pritchard, CEO of Simply Great Drinks, talks about the formulation of the drinks and the new move to counteract the bad press against juice with the Simply Great 8-Week Health Challenge. Produced by Shaun Weston.

Dr Christian Jessen was at the launch of Simply Great Drinks' 'Be Simply Great 8-Week Challenge'. He talks to Claire Phoenix about health, functional drinks, protein and the importance of moving. Produced by Shaun Weston.

Suzannah Baker of London-based Ultra Beauty talks about growth in the beauty drinks sector and the launch of Bella Berry Super Fruity Beauty. Produced by Shaun Weston.

Coca-Cola Enterprises director of scientific and regulatory affairs Helen Munday talks to Claire Phoenix about the launch of green-labelled Coca-Cola Life in the UK. Produced by Shaun Weston.

Liz Lowe from Coca-Cola explains the launch of ParkLives – an initiative to engage a million people in more active lives though free physical activities in parks, from hula hooping to Zumba. Produced by Shaun Weston.

David Bell, CEO of Purity Soft Drinks, comments about the company's recent acquisition of Firefly Tonics, plus further developments for the JuiceBurst brand.

Claire Phoenix met with Nikolaos Krokos of KL Med Supplies at Vitafoods Europe 2014, demonstrating a 500ml bottle of CollaZen. Produced by Shaun Weston.

Bert Jan Post, managing director of Tetra Pak Vietnam, talks to Claire Rowan about Tetra Pak's investment in Vietnam and its collaboration with Vinamilk. Produced by Shaun Weston.

Shaun Weston interviews Andrew Jennings, director of BerryWhite, a manufacturer of organic fruit drinks, about the company's recent success using Crowdcube to increase finances.

Nguyễn Quỗc Khánh, executive director supply chain, Vinamilk, talks to Claire Rowan about the latest developments at Vinamilk. Produced by Shaun Weston.

Shaun Weston interviews Ajay Chandran, corporate sustainability director at PureCircle, a company that specialises in natural sweeteners for the food and beverage industry.

Jan Sieńczewski, founder and CEO of Vitaqua Sp Zoo, talks about the launch of his vitamin drink Vitamizu into the Polish market as 'a guilt-free pleasure'. Interview by Claire Phoenix. Produced by Shaun Weston.

Jordi Escrig from Bericap talks about the move to easy open, easy grip closures with increased knurl to appeal to the ageing consumer. Produced by Shaun Weston.

Peter Frost, senior innovation manager (UK) for Britvic, talks to Claire Phoenix about the launch of Robinsons Squash'd water enhancers into Tesco, plus innovations in packaging. Produced by Shaun Weston.

Daniel Herman from UK sports nutrition company Bio-Synergy talks to Shaun Weston about products such as Skinny Water, Skinny Mousse, Beauty From Within and the new ActiVeman.

Andrew Gibb, founder of Coldpress talks about how HPP technology keeps the completely natural flavours of apple variants and other fruits and vegetables. Interview by Claire Phoenix. Produced by Shaun Weston.

Shaun Weston talks to the founder of Vivid Drinks, James Shillcock, about the history of the brand, the use of matcha green tea and the challenges he faced getting the brand up and running.

Tilly Jerred reveals a new range of six alcohol-free cocktails from Mr Fitzpatricks Vintage Cordials to Claire Phoenix. Produced by Shaun Weston.

New Zealander Tim Comber, now settled in Scotland, explains his passion for Flavour Magic with spicy rubs for meat and fish. Interview by Claire Phoenix. Produced by Shaun Weston.

Julian Pollard explains to Claire Phoenix the story behind the launch of Scarlett & Mustard, a range of handmade dressings, marinades and sauces. Produced by Shaun Weston.

Kamil Shah and Maria Koinaki of My Olive Branch, based in Greece, on their range of tapenades. The interview took place at Food & Drink Expo 2014 at Birmingham NEC. Produced by Shaun Weston.

Robert Waldron of Waldrons Patisserie talks about new creations for sharing patisserie, including 'Chaos in the creche' – a combination of Mars Bar, Flake and M&M's. Produced by Shaun Weston.

Andrew Roser of Navson talks to Claire Phoenix about Raw Energy Chewing Gum with taurine (which, as he explains, is cheaper than caffeine).

Raj Jogia of Cawston Press talks to Claire Phoenix about the move into cans with premium fruit juice drinks, in apple and rhubarb flavours that contain 70% juice.

Lindsey Bagley and Melanie Brown of Flavour Horizons discuss new flavours for chocolate such as rose and cardamom, and guarana fruit from South America. Interview by Claire Phoenix. Produced by Shaun Weston.

Per Rehné of ingredients distributor Cornelius talks about 'open innovation' and the role of the distributor. Also discussed is the role of ingredients in giving older consumers a better life. Interview by Claire Phoenix. Produced by Shaun Weston.

Claire Phoenix interviews Ash Scientific managing director Harish Sinha about the GA2100, a system originally used at airports, on show at NutraFormulate 2014. Produced by Shaun Weston.

Vegware communications director Lucy Frankel delves into the intricacies of the compostable food packaging industry. The interview took place at Packaging Innovations Birmingham 2014. Interview by Bill Bruce. Produced by Shaun Weston.

Romain François Brunot of Chagnoleau Cognac talks to Claire Phoenix about the launch of Hecsau Cognac Café. Produced by Shaun Weston.

Professor Ethan Kapstein of Oxford University's Said Business School explains the positive impact that Coca-Cola business has on the British economy. Interview by Claire Phoenix. Produced by Shaun Weston.

French pastry chef Claire Jury of La Dinette talks about her mouthwatering macarons and cannelés, and her use of natural flavours and colours. Interview by Claire Phoenix. Produced by Shaun Weston.

Shaun Weston talks to Bill Bruce and Andreas Exarheas about the recent Packaging Innovations show at Birmingham NEC, discussing new technology and innovations, and journalistic frustrations! Produced by Shaun Weston.

Shaun Weston discusses this year's Vitafoods Europe and the Finished Products Expo with event director Chris Lee. Chris explains the value of social networks and reveals the trends in functional ingredients.

Claire Phoenix interviews Innocent Drinks founder Richard Reed, who talks about the early years of Innocent, and about new venture capital fund JamJar Investments. Produced by Shaun Weston.

Sarah Roberts, executive director at the Ethical Tea Partnership, and Sally Uren of Forum for the Future talk to Claire Phoenix about the launch of the Tea 2030 sustainability project. Produced by Shaun Weston.

Katy Tubb from Tata Global Beverages talks to Claire Phoenix about 'making sure people of the future want to drink tea'. The interview took place at the launch of Tea 2030 in London. Produced by Shaun Weston.

James Mayo, founder of SOS Hydration and producer of SOS Rehydrate, talks to Claire Phoenix about the story behind the new drink. Produced by Shaun Weston.

Bill Bruce meets Erwin Wetzel, director general of the European Vending Association, at the EVA offices in Brussels, to talk about the changing vending landscape. Recorded by Bill Bruce and produced by Shaun Weston for FoodBev Media.

Claire Phoenix from FoodBev Media talks about the launch of La Quintinye Vermouth Royal with Jean-Sebastien Robicquet, the man behind CîROC Vodka. Interview recorded by Claire Phoenix and produced by Shaun Weston.

Bill Bruce interviews PomeGreat founder and CEO Adam Pritchard about the timing of the rebranding of the juice drink to Simply Great. Produced by Shaun Weston.

Ulla Freitas of Lonza talks to FoodBev about increasing demand for L-carnitine and the exciting results of a human study on ResistAid, an immune support formulation.