Inside Food: Issue 22

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In this issue of Inside Food, we find out more about product development within the snack sector, hone in on the nut market and learn more about food crime.

We also round up the best ideas from the Speciality and Fine Food Fair, profile Icelandic Skyr and discover how the by-product of the pitted olive is being transformed into a new, natural, super ingredient for the industry.

Finally, we find out whether UK consumers are spending more on British labelled meat after the horse meat scandal and ask how committed the supply chain is to sustainable production.

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

Product Development: Snacking Sector
92% of US millennial snackers eat a snack in place of a full meal at least once a week. Callum Tyndall finds out more about product development within this sector.
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Ingredients Focus: Nuts
With vegetarianism and veganism on the rise, how has this impacted the nut market? Joe Baker profiles changing consumer eating habits, as well as analysing the nut sector.
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Food Crime
Millions of pounds are lost every year to fraud within the food and beverage sectors. Elliot Gardner looks into food crime, the offending parties, and how best to guard against it.
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Event Roundup: Speciality and Fine Food Fair 2017
Inside Food rounds up the best ideas from the 18th Speciality & Fine Food Fair 2017 held in London, UK.
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A Unique Position
To ensure products stand out amongst their competition, brands are finding new ways to differentiate themselves. Sonia Sharma finds out more.
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Sow the Seeds
Until recently, the pit and seed of an olive have been discarded as waste. However, new technology, launched by the Bühler Group in collaboration with Grupo Elayo, is able to develop new products based on the seeds. Katie Woodward finds out more.
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Origin Labels
Research has shown that consumers are now far more conscious of the origin of the fresh and processed meat they buy. Callum Tyndall looks at the impact the horsemeat scandal has had years down the line and how labels are providing a solution.
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The Sustainability Challenge
According to recent reports, 80% of the food and drink supply chain is yet to commit to sustainable production. Eloise McLennan looks at challenges of achieving food security and finds out how technology may hold the key to overcoming obstacles in the industry.
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Next issue preview

In the next issue of Inside Food, we profile the Northern France region, find out more about whey protein and learn more about the organic uprising.

We also ask what is behind the increase of product recalls, as well as discovering whether the declining bee population could be replaced with robots.

Finally, we analyse date labels on packaging, look at insects as a source of sustainable food production and speak to small farmers about coffee and cocoa crops.

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