Inside Food: Issue 14

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Many consumers still want to enjoy a good meal at Christmas while keeping to an alternative diet. We take a look at how the food industry is revolutionising Christmas dinner.

Also, we take a look at coconut chips which are the latest coconut offshoot to hit the aisles, find out more about Macadamia nut oil, look at the rise of Spanish cuisine, ask why consumers are going grain free and find out why lobbyists believe popcorn manufacturers are ‘misleading’ consumers.

Moreover, in the wake of several health scares and recalls we look at the future of the food testing industry and, finally, we speak to researchers from a project mapping the emmer wheat genome to find out how the project could impact global food supply.

Read the issue for free on your iPad through our app, or if you’re on a desktop computer you can also read it in our web viewer.

In this issue

Curls, Chips and Flakes
As the food and drink industry’s never-ending love for coconut water continues, the latest offshoot to hit the aisles is coconut chips. Stephanie Phillips finds out why the coconut is still so successful.
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The Native Nut
Macadamia nut oil has been heralded as the new coconut oil by foodies in New York and San Francisco. Sonia Sharma takes a closer look at the oil to find out how the food industry could make the best out of it.
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Do as the Spanish Do
Today, the UK can pick and choose from a range of authentic Spanish dishes. But is the country’s growing relationship with Spanish cuisine having a wider impact on culture too? Margot Knight asks renowned chef José Pizarro.
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Grain Free
In a bid to vary free from diets many consumers are turning grain free. Stephanie Phillips explores this new trend and discovers how the food industry can adapt to consumer needs.
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The Alternative Christmas
Though more and more consumers turn to alternative diets and lifestyle, most people still want to enjoy a good meal at Christmas time. Charlotte Richardson Andrews looks at how the food industry is revolutionising Christmas dinner.
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Facing Facts
A recent study claims popcorn manufacturers are "stuffing" consumers with "unnecessary amounts of salt and sugar". Are popcorn brands as healthy as they make out to be, or are they misleading consumers? Margot Knight investigates.
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Food Scare
In the wake of recent health scares understanding the supply chain, from testing agencies to businesses, is something the public are yearning for. Sonia Sharma finds out what the future holds for this industry.
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Whole of the Wheat
Researchers in Israel are currently working to map the Emmer wheat genome to continue crop improvement. Charlotte Richardson Andrews spoke to Gil Ronen, CEO of NRGene, to find out how the project could have a significant impact on global food supply.
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Next issue preview

As gluten-free consumers began to voice their needs to the food industry, every section of the industry must carefully consider how to accommodate these consumers. We speak to industry insiders to find out more about the gluten free bakery market.

Also, we find out more about beer gelato, take a look at the up and coming brands who want to take honey to the next level, discover why rapeseed oil is becoming so popular and ask are functional foods really the answer to consumers needs?

Moreover, we investigate the EU’s decision to lift quotas on sugar production from 2017, find out more about the clean label revolution and, finally, ExxonMobil discuss the benefits of choosing the right grease.

The next issue will be out in January 2016. Sign up for your free subscription to get each future issue delivered directly to your inbox.

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