Inside Food: Issue 20

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In this 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.

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

Snack Attack
Over a third of consumers globally say they snack regularly, with the figure rising to just over 40% for those aged 18-34, as the practice of modular eating becomes more popular. Katie Woodward finds out more about changing consumer habits.
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Colouring Foods, Naturally
The power of colour is irrefutable when it comes to making foods more appetising. Ceri Jones looks at the spectrum of today’s natural food colourings, as they shake off their former limitations.
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Safety and Hygiene
There has been a rallying call to address the decline in food hygiene inspections taking place in the UK. Callum Tyndall profiles recent food scandals and learns more about safety and hygiene regulations.
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Keeping it Natural
According to a 2016 survey, consumers are happy to pay a premium of nearly 50% for food and drink formulated with natural ingredients and free from artificial colours. Katie Woodward investigates how the industry is responding to this demand.
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Tapping In
With untapped spending power, brands are now looking to target the Senior market with relevant products. Sonia Sharma spoke to Tetra Pak to learn more about their findings from the consumer generation study.
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The Big Cheese
Cheese has received a major boost among health-conscious consumers as one nature’s naturally functional whole foods. Eloise McLennan explores how connecting cheese to the snackification trend could fuel success in the market.
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Personalised Nutrition
With all signs pointing to personalised nutrition being the next big growth area in the food industry, Sarah Power looks into the science and technology that will drive the trend.
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Gut Microbiota
As nutrigenomics leads the way in truly personalised nutrition, Sarah Power investigates whether the study of microbes in our gut could follow in its footsteps.
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Next issue preview

In the next issue of Inside Food, we find out more about how scientists have produced the first high-quality sequence for the quinoa genome, as well as learning more about the hemp plant species and how it is being utilised in the industry.

We also profile omega-3 and how it is being used in staple foods, discover more about the freekeh grain, examine the chilled market and analyse the latest robotic equipment.

Finally, we round up the best ideas from Vitafoods Europe and in our ingredients focus we hone in on berries.

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