Inside Food: Issue 15

Inside Food is now free for the iPad. Download our app from the app store to read the latest issue, or any issue from our archive. You can also continue to read your free copy in our web viewer.Creating innovative products is something the industry is continuously doing.

We find out more about beer gelato in our video feature and speak to honey producer, Helt Honey to learn more about the rise of honey products.

Also we take a look at the reasons behind the soaring sales of rapeseed oil, as well as profiling the gluten free bakery market as consumers began to voice their needs to the food industry 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.

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

Beer Gelato
Italy’s oldest brewery, Birra Menabrea, and Covent Garden’s premier artisan gelateria, La Gelatiera, recently collaborated to create a refreshing beer gelato. Inside Food talks to the team to find out more about the dairy-free, adults-only ice cream
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Heroic Honey
European foodies are buzzing about the latest health and nutrition trend that has seen honey products rise in popularity. Traditionally associated with wellness, honey is generally considered a healthier choice than sugar. Sonia Sharma finds out more.
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Rapeseed Oil
Where once olive oil was the golden child of the oils world, rapeseed oil has raced in and taken over. Sonia Sharma takes a look at how it is being used and asks why it is becoming so popular.
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Free From
As more and more of us remove gluten from our diet, the bakery sector is being forced to move with the times to accommodate consumers. Ross Davies finds out more about this rapidly-growing market
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High-Function Food
Functional food has been a rising market in the food industry, from protein cookies to chocolate beauty bars. Eloise McLennan finds out more about this growing trend.
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Sugar Quotas
Sugar farmers around the world are in fear of being driven into poverty after the EU’s decision to lift quotas on sugar production from 2017. Charlotte Richardson Andrews finds out more .
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Clean Living
Driven by a push to shorten ingredient lists by consumers, the clean label trend is developing rapidly. Eloise McLennan speaks to clean label ingredient specialist, Ulrick & Short, about the clean label revolution.
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The Right Grease
With the food and beverage industry under sustained pressure to improve productivity and safety while reducing costs, proper machine maintenance is of utmost importance. Mohamed Mourad, industrial marketing advisor at ExxonMobil, discusses the role that lubricants play in helping to improve equipment efficiency and reduce maintenance cost.
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Next issue preview

As vegan and vegetarian diets rise in popularity, we profile the trend of vegetarianism in Germany and look at how it is expanding beyond meat and cheese.

Also, we find out more about black garlic, take a look at malnutrition among the elderly, discover why ‘ugly’ food is going to waste and how companies are incorporating insect powder into their products.

Moreover, we find out more about ‘The Year of the Pulse’, investigate how a new animal welfare label will be expanded in the UK and, finally, we discuss the different methods of curing foods.

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

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