Grab-and-go: why cheese is the new healthy snack
According to food and drinks experts Zenith, worldwide cheese snack consumption grew 4.5% in 2017 to an estimated 472,000 tonnes. Pamela Kokoszka looks at the latest in cheese snack innovation...
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Revolutionary materials: alternative packaging
While materials like plastic have revolutionised how we package and store food products, they are doing significant damage to our environment. Miguel Campos, export sales manager at Advanta investigates the...
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Fresh ideas: microwave-assisted thermal sterilisation food processing technology
MATS technology is attracting interest from foodservice operations as well as food and beverage companies. Using research from an upcoming GlobalData report, Eloise McLennan rounds up the key features of...
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Communicating information: label legalities
Once used simply to display basic product information, labelling has become far more sophisticated over time, and consumers are increasingly relying on them in the making of their purchasing decisions....
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Tackling the issue: the plastic strategy
Earlier this year UK Prime Minister Theresa May announced a war on plastic waste, with proposed policies aimed at eliminating all avoidable plastic waste within 25 years. Eloise McLennan finds...
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Inside Food: Issue 24
In this issue: We look at trends in fast-moving consumer goods, learn about the impact of the demand for natural ingredients on the supply chain and much more.
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Could artificial reality remove the need for subjective meat grading?
Meat and Livestock Australia and design company Wiley have partnered to develop an augmented reality meat grading system. Elliot Gardner speaks to Wiley innovation director Brett Wiskar to find out...
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Should the environmental impact of sandwiches be improved?
University of Manchester researchers have published a study highlighting the carbon impact of both pre-made and home-made sandwiches. Elliot Gardner finds out more about the worst offenders.
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Wasting away: are supermarkets doing enough to tackle food waste?
Supermarkets are responsible for a large amount of the UK's food waste, but announcements from Tesco and the East of England Co-op have charities hopeful.
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Origin labels: conscious consumer decisions
Research has shown that consumers are now far more conscious of the origin of the fresh and processed meat they buy. Callum Tyndall looks at the impact the horsemeat scandal...
