Inside Food: Issue 18

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In the next issue of Inside Food, we look at the best ideas from the Speciality and Fine Food Fair 2016, and in our ingredients focus we explore the world of cocoa.

We also learn more about robotic technology in the industry, profile cross contamination in vacuum packaging and look at how the ‘clean eating’ trend has inspired people to go back to basics.

Finally, we discover how Brexit will have an impact on the food landscape in Britain and find out the true cost of so-called superfoods.

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

Event Round Up
The Speciality & Fine Food Fair took place in London, UK on 3-5 September 2016. Katie Woodward highlights the best new products from the conference.
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Cocoa: Enjoy Responsibly
The UK and US have acquired a taste for ethically sourced, premium chocolate. With such a high demand for a commodity formed on a small-scale, Ceri Jones examines whether this could pose a risk to cocoa production.
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Iron Chefs
Advances in robotics are changing the way food is produced as more tasks are automated along the processing line. Callum Tyndall takes a look at the latest technologies and asks whether the industry is ready to embrace them.
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Cross Contamination
Controlling and preventing cross contamination is a key issue for the food industry, with potentially devastating consequences. Eloise McLennan takes a look at how the new BHA Industry Guide to Good Hygiene Practice is helping caterers to avoid costly errors.
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Back to Basics
The ‘clean eating’ trend has inspired a back to basics approach in product development. Katie Woodward finds out what has contributed to this consumer shift and what the future holds for this trend.
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Brexit Britain
Britain’s departure from the European Union has been hailed as one of the most significant political decisions of a generation; but just how will Brexit affect the food industry? Elliot Gardner finds out.
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Transparent Traceability
In recent years the food industry has been rocked with recalls and scandals. Eloise McLennan finds out what the industry is doing to make food origins more transparent and what safety measures are in place.
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Sourcing Superfoods
While the ‘superfood’ phenomenon is a cash cow for food retailers, it can prove problematic for others. Environmental damage, crime and malnutrition have all been linked to the production of some so-called ‘superfoods’. Heidi Vella-Starr finds out more.
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Next issue preview

In the next issue of Inside Food, we find out how manufacturers have set their sights on Southeast Asia to introduce more cheese products into the region.

We also learn more about eco-friendly food packaging solutions, how carob is making a comeback and chickpea innovations.

Finally, we discover more about the global fish and seafood market, hydroponic technology and explore the world of food engineering and what it means for the industry today. 

The next issue will be out in January 2017. Sign up for your free subscription to get each future issue delivered directly to your inbox.

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