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Analysis

  • Behind the process: emulsifiers and blending

    Emulsifiers are ubiquitous in food products because they help otherwise unmixable ingredients blend together. – making salad dressings, ice cream and cream cheese smooth. Jim Banks speaks to Michelle Maynard,...

  • October’s top news stories

    Conagra Brands completed the acquisition of Pinnacle Foods for $10.9bn, and Nestlé USA has partnered with three start-ups. Foodprocessing-technology.com wraps-up key news stories from October 2018.

  • Inside Food: Issue 27

    In this issue: Managing protein in vegan diets, functional foods ‘added value’, the Pret a Manger inquest, and much more.

  • Food allergies: catering to consumers

    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...

  • Innovating on packaging in 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...

  • Improving the recyclability of Quorn products

    In June this year, vegetarian based company Quorn announced that it will eliminate more than 297 tonnes of black plastic packaging from its supply chain. Sonia Sharma finds out more...

  • Grab-and-go: why cheese is the new healthy snack

    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...

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