Inside Food: Issue 2

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Mexican cuisine is a booming sector in the UK, offering operators the chance to serve fresh, fast and affordable dishes. We explore the increasingly popular market for burritos & co. We also get a taste of the growing German bratwurst trend, and find out why poultry products have proven to be a versatile and reliable option in an unpredictable market.

As the industry gears up for the Christmas sale, we also explore this season’s projected favourites in the sweets and confectionery sector.

The discovery of the fungicide carbendazim in imported citrus products reignited the debate over pesticide safety earlier this year. We investigate if the proven benefits of using such chemicals in large-scale food production outweigh the potential risks it poses to public health.

In this issue

Top Picks
In September the food and catering industry gathered in London to showcase a variety of edible and drinkable delights. Here are Inside Food chooses their top picks from the Specialty & Fine Food Fair.
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Sugar Rush
The seasonal confectionary market is big business, with traditional flavours and exotic products competing for attention. This Christmas consumers will be seeking out new experiences to excite them, allowing new flavours, formats and combinations to find a home in the marketplace.
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The Mex Factor
Mexican food is a booming sector offering operators the chance to serve good, fast and affordable dishes to diners. Sheila Eggleston reports on the new trend that’s taking over the industry.
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Bratwurst in Britain
Symbolic of the German cuisine, bratwurst has recently made the leap across the Channel to British shores. Stefan Tesch and Andrew Saville explain their ambitious plans for a multi-site operation.
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High Flyers
An unstable market, pressures on budgets and keeping realistic gross profit margins in pubs and restaurants have helped poultry to stay on top as an all rounder for menus and product development.
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Fungicide Threat: Fiction or Fact?
The discovery of the fungicide carbendazim in imported citrus products has reignited the debate over pesticide safety. Julian Turner gets the scoop on the controversial issue.
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Pinning Down Pathogens
There are approximately 48 million cases of food-borne illnesses every year in the US alone, but scientists still struggle to identify their causes. Help may be at hand in the form of the new 100K Genome Project, which is working on how to speed up identification of the bacteria and offer a solution.
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A Recipe for Success
The Chartered Institute of Environmental Health has formulated standard practises to effectively control pest infestation in food premises. Pest control consultant David Oldbury explains how the system works in practice.
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Fresher Pressure
As consumer demand continues to shift towards the ready availability of fresh produce, the packaging industry is working to extend the shelf-life of fresh food with a range of innovative packaging concepts.
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Next issue preview

Ginger has long made a jump from Asian foods into international cuisine and manufacturers are coming up with new flavours for a range of applications in food and beverages. We take a look at the popular root and also explore other trendy ingredients and dishes, such as glow-in-the-dark sushi.

We also find out how operators and caterers can use chocolate and cheese to best advantage on their menus, and, as the debate about sustainability and traceability continues to rule fish and seafood choices, we ask how knowing what can be served helps to keep diners satisfied.

Moreover, we investigate what new European legislation on flavouring substances will mean for the industry and the consumer, and take a look at new edible packaging for ice cream and yogurt.

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

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