Inside Food: Issue 21

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In this issue of Inside Food, we find out more about the hemp plant species and how it is being utilised in the industry, as well as learning more about the amla extract in our ingredients focus.

We also find out more about how scientists have produced the first high-quality sequence for the quinoa genome, discover more about the freekeh grain and analyse how a new cloud-based system is driving developments in the food industry.

Finally we profile omega-3, examine the chilled market and learn more about the latest in robotic equipment.

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

Hearty Hemp
Hemp has been said to cut cholesterol, reduce our exposure to toxins and can ease joint inflammation, yet this plant is illegal to grow in America. Sonia Sharma finds out more about the plant and how manufacturers are using the crop in different products to promote the benefits that it is said to possess.
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The Amla Extract
In recent years, sales of summer fruits such as raspberries and blueberries have soared, in part due to the liquidiser revolution. Joe Baker profiles the berry landscape.  
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Unlocking a Genome
A team at King Abdullah University in Saudi Arabia have produced the first high-quality gene sequence for quinoa. But is the focus of the west’s latest diet fad truly the answer to the world’s food problems? Elliot Gardner finds out more.
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The Freekeh Grain
For the first time in 2,000 years, Israel-based Fire Grain is launching its freekeh brand in the UK. Katie Woodward finds out more about this ancient wheat grain, which is low in fat, high in protein and boasts a wide range of health benefits.
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Tools of the Trade
With industry 4.0 set to revolutionise the way companies approach manufacturing, Tetra Pak has teamed up with Microsoft to develop a new suite of practical services. Eloise McLennan explores how the cloud-based system is driving developments in the food industry.
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Everyday Omega
New research has shown the benefits of eating omega-3 fatty acids. Sonia Sharma finds out how new product launches are utilising this ingredient.
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Special Focus: Chilled Market
With more traceability schemes in place, consumer confidence and trust within the industry is slowly being regained after being rocked by scandals. Andy Singh finds out more.
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Labour Shortage
The growing population, combined with a shortage of workers, has meant the industry is looking at other ways to efficiently feed consumers. Callum Tyndall asks whether the current agriculture model needs a shakeup.
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Next issue preview

In the next issue of Inside Food, we find out more about product development in the snack sector, learn more about food crime and in our ingredients focus we hone in on the nut industry. 

We also ask how commited the supply chain is to sustainable production, round up the best ideas from the Specialty Food Fair and profile the Icelandic yoghurt market.

Finally, we find out whether UK consumers are spending more on British labelled meat after the horse meat scandal and discover how the by-product of the pitted olive is being transformed into a new, natural, super ingredient for the industry. 

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