Food Processing Technology is using cookies

We use them to give you the best experience. If you continue using our website, we'll assume that you are happy to receive all cookies on this website.

ContinueLearn More X

Most Read

  1. Shelf life sustainability: Peeling back the layers with Apeel
  2. Gutbot: the future of digestive health
  3. In the new issue of Inside Food: learning from indigenous food systems
  4. Cultured meat: introducing a home-grown product to a global market
  5. Nutrition goes nano: the future of vitamin delivery

Latest Content

Factory Acceptance Test

The factory acceptance test (FAT) is a crucial part of the purchase cycle. This milestone has tremendous value for both the machinery supplier and customer. A successful FAT will allow for a vertical start-up. 

August’s top news stories

KKR signed a stock and asset purchase agreement with Campbell Soup, and the EU and US Government signed an agreement to review the functioning of an existing quota to import hormone-free beef. wraps up the key news stories from August 2019.

Shelf life sustainability: Peeling back the layers with Apeel

As food waste accumulates, consumers, companies and world governments are searching for innovations to not only tackle this issue but to also improve food quality. Innovations such as Apeel Sciences’ edible plant material peel do just that. Applied to the surface of fresh produce, the peel slows down water loss and oxidation – ultimately prolonging product shelf life. We talk to Michelle Masek, head of communications at Apeel, to find out more.

Latest News

Read our magazine

Inside Food is the essential reading material for decision-makers in the food industry, bringing you the latest news and analysis in an exciting, interactive format.

Send me notifications of new editions:


Go Top