January’s top news stories
Public Health England (PHE) has launched a Change4Life campaign in the UK, and Japan has announced its plans to end the ban on UK beef and lamb products. Foodprocessing-technology.com wraps-up...
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2018: The year’s biggest Food Processing Technology stories
Global confectionery group Ferrero signed a definitive agreement with Nestlé to acquire its US confectionary business for $2.8bn in cash, and Global producer and distributor of fresh and fresh-cut fruit...
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Pre or pro? Putting biotics under the microscope
Functional foods deliver additional or enhanced benefits over and above their basic nutritional value, with prebiotics and probiotics playing a starring role in the sector. Callum Tyndall finds out more...
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An introduction to probiotics and prebiotics: what you need to know about these emerging ingredients
With both pro- and prebiotics emerging as ingredients to watch, opportunities are growing for manufacturers to make use of them. Callum Tyndall talks to industry experts to find out what...
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The future is green: hemp’s potential as a ‘super’ ingredient
Hemp is rapidly growing in popularity as an ingredient, in part thanks to a range of associated health claims. And yet it still faces lingering suspicions and regulatory problems. Callum...
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In the new issue of Inside Food: what you need to know about probiotics and prebiotics
In this issue: How brands should approach product transparency, hemp’s growing popularity, prebiotics and probiotics’ development as ingredients, and much more.
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Foods with benefits: functional foods add health and beauty to the menu
Functional foods range from protein ice cream to beauty beverages, and are standard products with added ingredients that claim to offer positive health effects beyond that of basic nutrition. Sonia...
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Catering to consumers: managing protein in vegan diets
As the number of vegans increases, the industry and consumers are having to quickly learn how best to cater to the diet. Sonia Sharma finds out more about what both...
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Behind the process: emulsifiers and blending
Emulsifiers are ubiquitous in food products because they help otherwise unmixable ingredients blend together. – making salad dressings, ice cream and cream cheese smooth. Jim Banks speaks to Michelle Maynard,...
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Seafood Week: sustainable fishing practices across the UK
While Seafood Week celebrates trying new fishy recipes for consumption, it also raises concerns about the ethical process of fishing. How sustainable can we make the fishing industry?
