Inside Food: Issue 21
In the latest issue of Inside Food we look at the spotlight on freekeh, how the industry is using digital tools and much more
Focus:
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Gut Microbiota: a rapidly moving field
As nutrigenomics leads the way in truly personalised nutrition, Sarah Power investigates whether the study of microbes in our gut could follow in its footsteps.
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Hidden horror: how lead is harming children through their diets
A recent report from the Environmental Defense Fund found that identifiable levels of lead are present in a significant portion of US foods. Elliot Gardner looks into the extent of...
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Fear the fall: the armyworm that threatens food growers everywhere
The fall armyworm has been ravaging South America for years. Now the pest has arrived in southern Africa and in only two years has wrought devastation across the subcontinent. Elliot...
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The City of Toronto is helping support new food processing SMEs
Setting up a new food processing business is tough, and many get bogged down by complicated procedure and significant start-up costs. Could the City of Toronto have found the answer?...
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Inside Food: Issue 20
In the latest issue of Inside Food we look at safety and hygiene regulations, consumer generations and much more
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Mars-ready potatoes could help fight famine on Earth
Researchers at the University of Engineering and Technology in Peru believe they’ve proven that potato crops could be grown on the surface of Mars. Elliot Gardner looks into this research...
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Unlocking a genome: how quinoa could change the world for the better
A team at King Abdullah University in Saudi Arabia have produced the first high-quality gene sequence for quinoa. But is the focus of the west’s latest diet fad truly the...
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Five years of growth within the organic produce market
The Soil Association has announced the fifth year of consecutive growth within the organic products market in its Organic Market 2017 report. Elliot Gardner finds out how the sector is...
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FODMAPS: the remedy to IBS woes?
The FODMAP trend is one of the latest to stand out within the free-from food sector. Elliot Gardner looks into its surge in popularity, and asks whether 2017 could be...
