Inside Food: Issue 19

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.

In this 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 chickpea innovations and hydroponic technology, find out how carob is making a comeback and explore how breakfast habits have changed.

Plus, we look at how the frozen food market has survived recent scandals, find out where the recent rise in food allergies has come from and take a closer look at ethical supply chains.

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

Regional Focus: Southeast Asia
The prevalence of Western food has been steadily rising over the last few years in Southeast Asia. One of the products that has seen a surge in popularity is cheese. Callum Tyndall finds out how Western markets are setting their sights on the region.
Click here to read more.

Chickpea Innovations
Chickpeas have experienced a resurgence over the last few years, with the pea being utilised in various different formats. Sonia Sharma finds out what’s behind the surge.
Click here to read more.

Breaking the Fast
As the fast-paced nature of 21^st century life continues to change breakfast from an enjoyable pastime to a chore, consumers are increasingly seeking out convenience foods. Eloise McLennan takes a look at how changing breakfast habits are creating opportunities for brands.
Click here to read more.

Frozen Food
The frozen food market has survived recent scandals to rebrand itself as a luxury product. Liz Wilks at Asia Pulp and Paper explains how and why innovation and design in the packaging industry is at the heart of this rebirth.
Click here to read more.

Hydroponics: The Future of Farming
As the world population continues to grow, the challenge is to produce more food whilst being sustainable. To assist with this, more technologies are coming into play. Katie Woodward profiles hydroponic technology, which allows producers to grow plants without soil.
Click here to read more.

Carob Comeback
Carob rose to popularity in the 1980s as a chocolate substitute because of its natural sweetness and is now again experiencing a spike in demand due to its nutritional value. Katie Woodward takes a closer look at the chocolate substitute.
Click here to read more.

Behind the Brands
An Oxfam campaign has uncovered unethical practices in some of the world’s biggest companies, but how can others avoid these pitfalls? Ceri Jones finds out more about ethical supply chains.
Click here to read more.

Increasing Allergies
Adverse reactions to food across Great Britain are growing at a concerning rate, with the number of hospital admissions for serious reactions rising by almost 75% in England in the last ten years. Free-from diets have now become more commonplace and are no longer dismissed as a fad, but where has the increase in food allergies come from? Callum Tyndall finds out more.
Click here to read more.

Next issue preview

In the next issue of Inside Food, we find out how changing consumer eating habits have impacted the snack market, as well as learning more about food colouring from berry and vegetable concentrates.

We also examine safety and hygiene regulations, discover why natural ingredients have increased in popularity and profile the older generation.

Finally, we look at the cheese sector, explore the world of personalised nutrition and ask whether the study of microbiota could be the next step in a customised diet.

Digital magazine FAQ

You can read Inside Food for free on 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. Sign up for a free subscription in the app and never miss a new issue.

You can also continue to read the desktop version for free on our web viewer. (Browser compatibility: The web viewer works in the latest two version of Chrome, Firefox and Safari, as well as in Internet Explorer 9 and 10. Some features may not be compatible with older browser versions.)