All articles by Callum Tyndall

  1. Sweet tooth: can sugar alternatives answer consumer demand for healthy foods?

    The war on sugar has been well documented. The ingredient’s abundance in our food and drink has been clearly linked…
    Read More…

    23 Oct
  2. 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,…
    Read More…

    21 Oct
  3. 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,…
    Read More…

    22 Aug
  4. 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…
    Read More…

    19 Jun
  5. 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,…
    Read More…

    13 Jun
  6. 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,…
    Read More…

    6 May
  7. 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…
    Read More…

    1 May
  8. 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…
    Read More…

    29 Apr
  9. 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,…
    Read More…

    24 Apr
  10. 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…
    Read More…

    4 Mar
Close
Close
Close

Go Top