Hydroponics: the future of farming
As the world population continues to grow, the challenge is to produce more food whilst being more sustainable. To assist with this, more technologies are coming into play. Katie Woodward...
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Carob comeback: the chocolate substitute is experiencing a spike in demand
Carob rose to popularity in the 1980s as a chocolate substitute because of its natural sweetness and is now again experiencing a spike in demand due to its nutritional value....
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Real-world foods inspired by science fiction and pop culture
Food technology has progressed substantially in recent years, and many products that were once considered science fiction have now become science fact. Elliot Gardner takes a look at the most...
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Behind the brands: ethical supply chains
An Oxfam campaign has uncovered unethical practices in some of the world’s biggest companies, but how can others avoid these pitfalls? Ceri Jones finds out more about ethical supply chains.
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Product formulation: keeping it natural
According to a 2016 survey, consumers are happy to pay a premium of nearly 50% for food and drink formulated with natural ingredients and free from artificial colours. Katie Woodward...
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Edible origami: the shape-shifting pasta project
Researchers at MIT have created pasta that ‘shape-shifts’ on contact with water, morphing into 3D shapes. Elliot Gardner speaks to project co-author Wen Wang to find out more.
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Can computational fluid dynamics improve the food processing industry?
Tetra Pak have been using computational fluid dynamics within the food sector for over 15 years, but to most CFD is a term usually reserved for the automotive and aerospace...
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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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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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Will 2017 signal the end of the gluten-free phenomenon?
Going gluten-free has been one of the most popular diet trends of the past decade, but is the trend set to continue in 2017? Elliot Gardner finds out more.
