Everyday Omega: new product offerings
New research has shown the benefits of eating omega-3 fatty acids. Sonia Sharma finds out how new product launches are utilising this ingredient.
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A unique position: Iceland brings skyr to the forefront
To ensure products stand out amongst their competition, brands are finding new ways to differentiate themselves. Sonia Sharma finds out more.
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Are nuts a healthy alternative for free-from diets?
With vegetarianism and veganism on the rise, how has the nut sector been affected?
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The amla extract: profiling the berry landscape
In recent years, sales of summer fruits such as raspberries and blueberries have soared, in part due to the liquidiser revolution. Gadgets like the NutriBullet have meant that people are...
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Hearty hemp: growing awareness around plant protein
Hemp has been said to cut cholesterol, reduce our exposure to toxins and can ease joint inflammation, yet this plant is illegal to grow in America. Sonia Sharma finds out...
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Freekeh: the ancient wheat grain
For the first time in 2,000 years, Israel-based Fire Grain is launching its freekeh brand in the UK. Katie Woodward finds out more about this ancient wheat grain, which is...
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Bugs, sweets and sawdust: alternative animal feeds changing agriculture
For every billion more people on the planet, ten billion more farm animals are required to feed them. Elliot Gardner looks into the top animal fodder alternatives.
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Inside Food: Issue 22
In the latest issue of Inside Food we look at the snacking sector, origin labels and much more
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September’s top stories: Fourth chocolate type unveiled, Bunge to acquire 70% stake in IOI Loders Croklaan
Barry Callebaut unveiled fourth chocolate type Ruby, Bunge agreed to acquire 70% ownership stake in IOI Loders Croklaan (Loders) for $946m. Foodprocessing-technology.com wraps-up key headlines from September 2017.
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Could gas from sewage and landfills be the answer to global food shortages?
Methane, a natural gas, is being processed and turned into protein for animal feed – but could it be used in human food? Elliot Gardner finds out more.
