Focus:
The blueprint for Dubai Food Park (DFP) has been revealed, and Reckitt Benckiser Group (RB) has agreed to sell its food business unit to McCormick & Company (McCormick) for $4.2bn....
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...
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...
Firmenich, Danone and Mars to invest in vanilla project in Madagascar, and Nestlé Breakfast Cereals is to further reduce sugar content by 10% by the end of next year. Foodprocessing-technology.com...
Free-from diets have now become commonplace and are no longer dismissed as a fad, but where has the increase in food allergies come from? Callum Tyndall finds out more.
The power of colour is irrefutable when it comes to making foods more appetising. Ceri Jones looks at the spectrum of today’s natural food colourings, as they shake off their...
With untapped spending power, brands are now looking to target the Senior market with relevant products. Sonia Sharma spoke to Tetra Pak to learn more about their findings from the...
In the latest issue of Inside Food we look at the spotlight on freekeh, how the industry is using digital tools and much more
As nutrigenomics leads the way in truly personalised nutrition, Sarah Power investigates whether the study of microbes in our gut could follow in its footsteps.
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.
