Are nuts a healthy alternative for free-from diets?
With vegetarianism and veganism on the rise, how has the nut sector been affected?
Focus:
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The amla extract: profiling the berry landscape
In recent years, sales of summer fruits such as raspberries and blueberries have soared, in part due to the liquidiser revolution. Gadgets like the NutriBullet have meant that people are...
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Freekeh: the ancient wheat grain
For the first time in 2,000 years, Israel-based Fire Grain is launching its freekeh brand in the UK. Katie Woodward finds out more about this ancient wheat grain, which is...
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Kernel of truth: can popcorn really hope to tackle crisps in the UK snack market?
Popcorn sales are rising fast, but why do people eat it? And does it have staying power? Elliot Gardner finds out more.
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September’s top stories: Fourth chocolate type unveiled, Bunge to acquire 70% stake in IOI Loders Croklaan
Barry Callebaut unveiled fourth chocolate type Ruby, Bunge agreed to acquire 70% ownership stake in IOI Loders Croklaan (Loders) for $946m. Foodprocessing-technology.com wraps-up key headlines from September 2017.
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Regional focus: Southeast Asia
The prevalence of Western food has been rising steadily over the last few years in Southeast Asia. One of the products that has seen a surge in popularity is cheese....
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Chickpea innovations: what variations is the garbanzo bean being used in?
Chickpeas have experienced a resurgence over the last few years, with the pea being utilised in various different formats. Sonia Sharma finds out what’s behind the surge.
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Frozen food: rebranding the sector
The frozen food market has survived recent scandals to rebrand itself as a luxury product. Liz Wilks at Asia Pulp and Paper explains how and why innovation and design in...
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August’s top stories: Food park in Dubai, Reckitt Benckiser’s food business to be sold for $4.2bn
The blueprint for Dubai Food Park (DFP) has been revealed, and Reckitt Benckiser Group (RB) has agreed to sell its food business unit to McCormick & Company (McCormick) for $4.2bn....
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Carob comeback: the chocolate substitute is experiencing a spike in demand
Carob rose to popularity in the 1980s as a chocolate substitute because of its natural sweetness and is now again experiencing a spike in demand due to its nutritional value....
