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In this issue of Inside Food we find out more about food allergies, learn more about innovation within the cheese snacking sector and profile the poultry packaging market.

We also examine consumer behaviour and how dining out habits between generations differ, discover more about using smart technology to make better food choices, and profile a new meat product which is made from a rare breed of pig.

Finally, we look at the world’s first chocolate bar made with restructured sugar and analyse how much of an impact authenticity and heritage has on the industry.

In this issue

Food Allergies: Avoiding the Reaction

It has been estimated that around 20% of the UK are living with food allergies or intolerances. Reactions can range from a slight upset stomach to severe, life-threatening conditions, meaning sufferers need to adjust their diets accordingly. George Rouse finds out more.

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Ingredients Focus: Cheese Snack Innovation

According to food and drinks experts Zenith, worldwide cheese snack consumption grew 4.5% in 2017 to an estimated 472,000 tonnes. Pamela Kokoszka looks at the latest in cheese snack innovation and finds out what is behind this surge in popularity.

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Innovative Packaging: The Poultry Aisle

Worldwide poultry production sits at a colossal 111,000 thousand tonnes a year and it’s predicted to increase by 24% over the next decade. There’s no doubt that poultry is a staple, but how is this traditional industry shifting to fulfil modern day food demands? Miguel Campos, export sales manager at food packaging manufacturer Advanta, finds out more.

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Consumer Behaviour: How Generations Differ

The dining out market is rapidly changing and has had to adapt to the demands of different generations with a new report highlighting the changing expectations between age groups. Sonia Sharma finds out more.

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Can Smart Technology Help Consumers Make Better Food Choices?

Consumers increasingly demand reassurance about the food and drink they consume. This is reassurance not only in terms of safety and freshness, but also where ingredients come from and the environmental impact of a particular product. GlobalData explores how smart technology could provide the answer.

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The Perfect Pairing: A Rare Breed of Pig and Pilsner Beer Inspire Meat Snack Innovation

Meat snacks go well with beer, but are rarely optimized for consumption with a specific type. Made for Drink brand Mangalitza salami chips are the exception; made from a rare breed of pig, the snack is intended to be consumed with pilsner style beer for maximum enjoyment. GlobalData explores the appeal of the unusual ingredient inspiration.

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The Wow Factor: Nestlé Produces World’s First Chocolate Bar with Restructured Sugar

Food manufacturers have made sugar reduction a global priority. Nestlé’s research in this area has produced Milkybar Wowsomes, the first chocolate bar in the world to use uniquely structured particles of sugar so that it has 30% less sugar than similar products. GlobalData looks at the innovative approach to sugar formulation.

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Authenticity and Heritage: Building Brands on Premium Quality and Trustworthiness 

Consumers are placing increasing value on food that can offer both high quality and a brand that the consumer feels they can trust. Using research from GlobalData, Callum Tyndall takes a look at how the trend for authenticity and heritage is likely to impact the food industry, and what brands can do to target this demand.

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Next issue preview

In the next issue of Inside Food we find out more about the infant formula category in India, discover more about product texture and how it is used as a tool for innovation and learn more cauliflower is invading the pasta sector.

In our Product Launch Analytics Innovation of the Week, we examine a new launch pad for collagen peptides, look at a new report that provides an overview of the rising importance of health in the global foodservice market and profile the meat alternatives market.

Finally, we analyse the functional foods sector, find out more about natural colouring solutions and learn more about emulsifers.

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