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...
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Avocado avalanche: explaining the surge in demand
According to the American Restaurant Association, the wholesale price of avocados went up by 125% since the beginning of 2017. Callum Tyndall looks at the surge in popularity of the...
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The world’s biggest food companies in 2018
The top revenue-generating companies in 2017 are united by diverse product portfolios that focus on protein and agri-processing. Portfolio restructuring, acquisitions and divestments were some of the key strategies adopted...
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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.
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March’s top news stories
Nestlé Canada to increase the production capacity of London ice-cream factory, FSA and FSS to review all sites where meat products are processed and stored. Foodprocessing-technology.com wraps-up key news stories...
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Flippy flop: is the future bleak for the artificially intelligent burger flipping robot?
Flippy - the automated burger flipping machine - has been put to one side after just one day of work. Elliot Gardner looks into whether or not Flippy's future looks...
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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...
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Will pulse electric field technology shake up the food industry?
PEF technology has the potential to change up the food industry in a major way. Elliot Gardner looks into the tech, and its potential impact.
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Organic uprising: a multi-billion pound boom
The organic market continues to grow, expected to exceed £2.2 billion in sales by year end – it’s highest yet. With the grocery category alone adding a 39% increase in...
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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.
