Inside Food is now free for the iPad. Download our app from the app store to read the latest issue, or any issue from our archive. You can also continue to read your free copy in our web viewer.Creating innovative products is something the industry is continuously doing.

We find out more about the impact of food waste and how companies are incorporating insect protein powder into their products to overcome consumer squeamishness.

Moreover, we find out more about ‘The Year of the Pulse’, investigate how a new animal welfare label will be expanded in the UK and, finally, we discuss the different methods of curing foods.

Read the issue for free on your iPad through our app, or if you’re on a desktop computer you can also read it in our web viewer.

In this issue

Choose Veg
Germany is famed for being a meat-loving nation but a large number of people are turning to vegetarianism. Ceri Jones finds out why.
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The Dark Side
Garlic has a wealth of uses but the common household bulb has been revamped by Balsajo. Originally considered a health product, Ceri Jones looks at black garlic – a new way to add depth to your food.
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Food for Thought
One in ten older people suffer from, or are at risk of suffering from malnutrition, but despite the pervasive nature of the condition the issue receive little attention. Daniel Davies asks the Malnutrition Task Force what more can be done to avoid malnourishment in older people.
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Waste Not, Want Not
According to FoodAWARE CIC, 18 million tonnes of food ends up in landfill each year in the UK. As the global population rises and the need to feed everyone increases, Eloise McLennan takes a look at the cost of throwing away ugly food.
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Snacking on the Fly
Eating insects is predicted to become the future of the food industry. But with a squeamish population reluctant to take the plunge, Eloise McLennan examines an alternate way to introduce the creepy crawlies into our diet.
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Pulse Production
The United Nations officially dubbed 2016 to be the International Year of Pulses, to heighten public awareness about the crops and to increase sustainable food production. Sonia Sharma finds out more.
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Make Ends Meat
The World Health Organization (WHO) has clashed with the food industry, most notably over the announcements that processed meat is carcinogenic and sugar intake should be limited to under 10g a day. But is this kind of conflict inevitable and how does WHO work to enlist the support of food producers? Ingredients Insight examines how the food industry and WHO can work together to improve consumers’ health
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Preserving Australia’s Food
Curing food through smoking, salting, drying or fermentation is an ancient food preservation and flavour enhancing method that has seen a rise in popularity, most notably in Australia. Heidi Vella finds out more.
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Next issue preview

In the next issue of Inside Food, we look at the beneficial qualities of the spice turmeric, as well as rounding up the best ideas from VitaFoods Europe 2016.

We also profile the market of alternative desserts, from chocolate to ice-cream, and find out what the companies behind them are hoping for the market, in addition to investigating the area of global cuisine and asking how does the media influence our dietary behaviour?

Finally, we discover more about 3D food printing, look at sugar developments and find out how expiry dates could curb food waste.

The next issue will be out in July 2016. Sign up for your free subscription to get each future issue delivered directly to your inbox.

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