Inside Food: Issue 11
In our latest issue we explore the comeback of the chokeberry, look at a new dish from Canada that is taking the UK by storm, visit the Speciality Chocolate Fair,...
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2014: The year’s biggest Food Processing Technology stories
Ebola caused widespread food insecurity, Del Monte Pacific completed the $1.67bn takeover of consumer food business of American food production firm Del Monte, while there were outbreaks of bird flu...
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Serving Up a Treat: Trendy doughnuts
Next in the long line of sugary treats to become trendy are doughnuts. Charlotte Richardson Andrews discovers that the fried treats have evolved and are now filled with exotic ingredients...
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The New Supergrain: Teff, the gluten free powerhouse
Teff, the gluten free grain packed with high levels of nutrients, is set to take the world by storm. Matt Burgess looks at its growth and speaks to one of...
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November’s top stories: 70% of chicken sold in UK contaminated, bird flu cases in EU
The UK Food Standards Agency's survey found almost 70% chickens sold by retailers tested positive for campylobacter, Arla Foods UK announced plans to cut 100 jobs for its restructuring process...
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Perfectly Potted Puddings: Handmade desserts in ceramic pots
In a dessert market crowded with newcomers, Pots & Co stands out with its range of handmade puddings in ceramic pots. Stephanie Phillips speaks to founder Julian Dyer to find...
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October’s top stories: UN wants more food rules, Cutrale-Safra’s Chiquita merger
A United Nations committee has called for adoption of responsible principles to invest in agriculture and food systems to increase food security, while Grupo Cutrale and Safra Group will take...
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Out of Hours: Nuts and nibbles
As the boundaries between ‘conventional’ mealtimes blur due to increasing hectic schedules, nutritious snacking throughout the day has become more common. Sonia Sharma explores this new nibble wave
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September’s top stories: Arla invests €38m in Denmark, US-style dishes for UK’s KFC
Arla Foods Ingredients invests €38m in a new factory in Denmark to meet the increase in demand for whey protein hydrolysates, while KFC adds various American-style dishes for UK market...
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Inside Food: Issue 10
In our latest issue we explore the world’s most expensive dishes, discover the benefits of the freekeh grain, learn about savoury yoghurts, a new technology that transforms cheese and much...
