While materials like plastic have revolutionised how we package and store food products,...
Let’s be very clear from the outset that pouches for baby food are increasingly becoming the only form of packaging worth considering. From high end, organic, tailored-to-your-infant and delivered- to-the-door operations, to regular off-the-shelf one-size-fits-all meals, pouches have proved to be the only way to go.
By connecting a combined heat and power plant with an absorption chiller you can reduce operating costs and help reducing the environmental impact.
While materials like plastic have revolutionised how we package and store food products, they are doing significant damage to our environment. Miguel Campos, export sales manager at Advanta investigates the concerns about food packaging and the benefits of alternative packaging materials.
Nestlé has lost its decade-long battle to keep the trademark for the shape of its four-finger Kit Kat bar.
MATS technology is attracting interest from foodservice operations as well as food and beverage companies. Using research from an upcoming GlobalData report, Eloise McLennan rounds up the key features of the technology.
Mondelez International has announced plans to launch a range of lower-sugar chocolate and confectionery products in the UK over the next two years, including a new Cadbury Dairy Milk bar with 30% less sugar.
On the northeast coast of Madagascar, protected by the lush rainforest, grows one of the most beautiful orchids, Vanilla. Only a handful of men and women have made the journey to this remote region, but PROVA has understood the potential of its sturd
When eating, we use all five senses: sight, smell, hearing, touch, and taste. Yet new product development is typically focused mainly on novel formulations and exciting packaging. Aspects such as product texture remain a ripe opportunity for brands to explore further and create a differentiating factor without compromising on flavour variations.
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