Inside Food: Issue 17
In the latest issue of Inside Food magazine we take a look at new labelling regulations, alternative desserts, sugar backlash and much more
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In this issue we learn more about the new guidance on food labels and round up the best ideas from Vitafoods Europe 2016.
Also we find out more about the rise in alternative desserts, from ice cream to cakes, which offer a sweet treat for consumers with dietary restrictions, as well as investigating the expansion of global cuisine in the UK and asking, how does the role of the media influence our food choices?
Moreover, we take a look at a 3D printer that could render the kitchen microwave obsolete, and examine how the food industry is reacting to the recent backlash against sugar.
Finally we explore how unclear date labelling on foodstuff is contributing to household food waste and find out how grain processors from across the world continue are working to ensure safe food and animal feed.
In this issue
In May the FDA announced new guidance on food labelling, mirroring a move in Europe to improve transparency for consumer but this new surge of regulatory activity could be just the tip of the iceberg. Peter Muller finds out more.
Event Round Up
Vitafoods Europe took place in Geneva, Switzerland on 10-12 May 2016. Inside Food rounds up the best ideas from the conference.
Alternative desserts are a veritable goldmine, bringing a taste of indulgence to those with restricted diets. Ceri Jones looks into the growing popularity of luxury, free-from confections
A Taste of the South
With spices from Latin America making their way into the European market, Frances Marcellin takes a look at the range of flavours set to enter the UK
How do the media and brands influence our food choices? Eloise McLennan explores how consumers take on all the nutrition advice we receive in this overcrowded market
The Microwave of the Future
Development in the 3D food printing world has been ongoing for some time, but bold new claims state that the machines could replace the familiar kitchen staple – the microwave. Katherine Woodward finds out what we can expect to see in the future
Like fat before it, over the past few years sugar has become the target of scrutiny. Eloise McLennan takes a look at the development of sugar alternatives and the ways in which companies are rethinking how sugar is used
Out of Date
The European Union appears to being moving away from the use of ‘best before’ and ‘use by’ dates on food products to prevent unnecessary food waste. Eloise McLennan takes a look at how these directions influence how consumers eat
Grain processors from across the world continue to redouble their efforts to ensure safe food and animal feed. Matthias Graeber discusses how advanced separation and optical sorting solutions can be used to manage the risk of mycotoxins
Next issue preview
In the next issue of Inside Food, we look at the best ideas from the Speciality and Fine Food Fair 2016, and in our ingredients focus we explore the world of cocoa.
We also learn more about robotic technology in the industry, profile cross contamination in vacuum packaging and look at how the ‘clean eating’ trend has inspired people to go back to basics.
Finally, we discover how Brexit will have an impact on the food landscape in Britain and find out the true cost of so-called superfoods.
The next issue will be out in July 2016. Sign up for your free subscription to get each future issue delivered directly to your inbox.
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