New transformation: technological processes and methods
Innovative technologies and scientific processes are opening doors within the industry for collaboration. Sonia Sharma finds out more about the methods that are currently being introduced.
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Should the environmental impact of sandwiches be improved?
University of Manchester researchers have published a study highlighting the carbon impact of both pre-made and home-made sandwiches. Elliot Gardner finds out more about the worst offenders.
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Inside Food: Issue 23
In this issue: The rise in product recalls, the decline of the bee population, investment in alternative protein ingredients, and much more.
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The sustainability challenge: the food and drink supply chain
According to recent reports, 80% of the food and drink supply chain is yet to commit to sustainable production. Eloise McLennan looks at challenges of achieving food security and finds...
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The snacking sector: snackification of mealtimes
92% of US millennial snackers eat a snack in place of a full meal at least once a week. Callum Tyndall finds out more about product development within this sector.
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Origin labels: conscious consumer decisions
Research has shown that consumers are now far more conscious of the origin of the fresh and processed meat they buy. Callum Tyndall looks at the impact the horsemeat scandal...
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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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Labour shortage: the agricultural industry in the UK
The growing population, combined with a shortage of workers, has meant the industry is looking at other ways to efficiently feed consumers. Callum Tyndall asks whether the current agriculture model...
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Kernel of truth: can popcorn really hope to tackle crisps in the UK snack market?
Popcorn sales are rising fast, but why do people eat it? And does it have staying power? Elliot Gardner finds out 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.
