All articles by Callum Tyndall

  1. In the new issue of Inside Food: how the cookie crumbles

    Inside Food is now available on all devices. Read it here for free in the web browser of your computer,…
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    21 Oct
  2. In the new issue of Inside Food: molecular meat’s mass appeal

    Inside Food is now available on all devices. Read it here for free in the web browser of your computer,…
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    22 Aug
  3. Could probiotics be a mental health aid?

    While probiotics have largely gained attention for their, potentially overstated, benefits to gut health, there is a growing body of…
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    19 Jun
  4. In the new issue of Inside Food: learning from indigenous food systems

    Inside Food is now available on all devices. Read it here for free in the web browser of your computer,…
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    13 Jun
  5. Edible insects: is eating creepy crawlies as sustainable as it seems?

    Long dismissed, at least in Western cuisine, insects have started to gain popularity as a food source in recent years,…
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    6 May
  6. Can collagen live up to its youthful promise?

    Collagen is the main component of connective tissue, making up 25% to 35% of whole-body protein content in mammals. Mostly…
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    1 May
  7. Nutrition goes nano: the future of vitamin delivery

    Much of the discussion around how technology can assist and transform the food industry has focused in on automation or…
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    29 Apr
  8. In the new issue of Inside Food: the cost of palm oil production

    Inside Food is now available on all devices. Read it here for free in the web browser of your computer,…
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    24 Apr
  9. Plant power: innovation in the rising plant-based foods sector

    Meat is steadily losing its lustre as the centrepiece of consumers’ diets, subject to a variety of concerns ranging from…
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    4 Mar
  10. A change is coming: examining the year ahead for the food industry

    As we head into the new year, it is worth examining the current state of the food industry and the…
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    27 Feb
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