Focus:
Food technology has progressed substantially in recent years, and many products that were once considered science fiction have now become science fact. Elliot Gardner takes a look at the most...
An Oxfam campaign has uncovered unethical practices in some of the world’s biggest companies, but how can others avoid these pitfalls? Ceri Jones finds out more about ethical supply chains.
Free-from diets have now become commonplace and are no longer dismissed as a fad, but where has the increase in food allergies come from? Callum Tyndall finds out more.
Over a third of consumers globally say they snack regularly, with the figure rising to just over 40% for those aged 18-34, as the practice of modular eating becomes more...
The power of colour is irrefutable when it comes to making foods more appetising. Ceri Jones looks at the spectrum of today’s natural food colourings, as they shake off their...
According to a 2016 survey, consumers are happy to pay a premium of nearly 50% for food and drink formulated with natural ingredients and free from artificial colours. Katie Woodward...
With untapped spending power, brands are now looking to target the Senior market with relevant products. Sonia Sharma spoke to Tetra Pak to learn more about their findings from the...
As nutrigenomics leads the way in truly personalised nutrition, Sarah Power investigates whether the study of microbes in our gut could follow in its footsteps.
Researchers at MIT have created pasta that ‘shape-shifts’ on contact with water, morphing into 3D shapes. Elliot Gardner speaks to project co-author Wen Wang to find out more.
Cheese has received a major boost among health-conscious consumers as one of nature’s naturally functional whole foods. Eloise McLennan explores how connecting cheese to the snackification trend could fuel success...
