Focus:
Flavour trends for 2012 could show a demand for unusual, spicy and indulgent combinations and ingredients. From seaweed for breakfast to high-end yoghurts and Korean sesame, Frances Cook reports on...
New research could see meat grown in the laboratory being made into an edible burger within the year. Berenice Baker explores implications of farm-free flesh for food sustainability, animal welfare...
George Osborne's budget drew positive reactions from the food industry as less regulation and more competitive taxes boost SMEs. Elisabeth Fischer rounds-up the implications for the food industry.
Salt is one of the most-used ingredients in food processing, but health concerns have damaged its reputation. Elisabeth Fischer investigates the rise and fall of table salt and finds out...
High-profile outbreaks of salmonella and E. coli are driving research into revolutionary pathogen detection technology. Julian Turner reports on next-generation food safety techniques, such as DNA sequencing, that are protecting...
Packaging researchers are working on innovative new ways to make food last longer and look better on store shelves everywhere. We check out some of the industry's most impressive life-extending...
Today's food packaging can interact with consumers more effectively than ever, both before and after purchase. We look back over some of the most acclaimed food packaging designs of the...
The sixth edition of Anuga Foodtec has the industry lining up to find out what's on the menu for 2012. Foodprocessing-technology.com gets a taste of the event to find out...
Through smart design and technological advances, drinks packagers are improving shelf-life, sustainability and more. We explore some of the most promising developments that have been pushing the bottle packaging industry...
Faced with mounting food prices consumers are increasingly turning to frozen food. Elisabeth Fischer talks to Brian Young, director-general at the British Frozen Food Federation, about a seemingly recession-proof sector...
