The vegan market: plant based desserts
With the news of Ben & Jerry’s creating vegan-based versions of ice cream, as well as supermarkets expanding the vegan offering that they stock, Sonia Sharma profiles the aisle of...
Focus:
-
![]()
Inside Food: Issue 24
In this issue: We look at trends in fast-moving consumer goods, learn about the impact of the demand for natural ingredients on the supply chain and much more.
-
![]()
Could artificial reality remove the need for subjective meat grading?
Meat and Livestock Australia and design company Wiley have partnered to develop an augmented reality meat grading system. Elliot Gardner speaks to Wiley innovation director Brett Wiskar to find out...
-
![shutterstock_767972170]()
Entomophagy: are insects the solution to the world’s food production problems?
The UK Government’s waste agency has said that alternative protein sources will be needed for humans and livestock to reduce land and energy use. Katie Woodward takes a closer look...
-
![shutterstock_632325548]()
Rising recalls: poultry products top the list
As of May 2017 recalls of poultry were at their highest level in over a decade in the UK. Andy Singh asks what is behind the high level of recalls...
-
![shutterstock_450601453]()
Food industry invests in new protein product development
Responding to growing demand for swapping traditional protein for alternative ingredients means that the industry is investing in new product development. Sonia Sharma finds out more.
-
![shutterstock_570997786.jpg]()
New transformation: technological processes and methods
Innovative technologies and scientific processes are opening doors within the industry for collaboration. Sonia Sharma finds out more about the methods that are currently being introduced.
-
![BLT sandwich]()
Should the environmental impact of sandwiches be improved?
University of Manchester researchers have published a study highlighting the carbon impact of both pre-made and home-made sandwiches. Elliot Gardner finds out more about the worst offenders.
-
![]()
Inside Food: Issue 23
In this issue: The rise in product recalls, the decline of the bee population, investment in alternative protein ingredients, and much more.
-
![]()
Sow the seeds: utilising the whole olive
Until recently, the pit and seed of an olive have been discarded as waste. However, new technology, launched by the Bühler Group in collaboration with Grupo Elayo, is able to...
