Inside Food: Issue 4

Smartphone applications are already in use by consumers to scan barcodes on food products to reveal nutritional information and more. Now with new technology, shoppers of the future could use their smartphones to test the freshness of their food. Inside Food ask how a newly developed mini spectrometer could pave the way for instant food quality analysis using smartphones equipped with near infrared technology.

We also take a look at a selection of Elite Traveler’s 100 best restaurants in the world and we speak to the head chef of The Ledbury, London’s highest placed restaurant in Elite’s list, about the its success.

Moreover, we ask what the future will hold for the increasingly popular ‘Free From’ foods, explore the appeal and business opportunities of eastern fusion cuisine, and look at new uses of tea as an ingredient in sweet and savoury dishes.

We also find out about new training opportunities for food scientists and about the UK Government’s plan to boost the farming industry and career opportunities in farming.

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In this issue

Finest Dining
The verdict is in for 2013’s culinary cream of the crop. Here are the top ten picks from Elite Traveler’s 100 best restaurants in the world.
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Culinary Delight
London came top in Elite Traveler’s 100 world-best restaurants with more listings than any other city. We speak to the head chef of The Ledbury, the capital’s highest-placed restaurant about the secret ingredient of its success.
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Test As You Shop
Spectrometers could soon be installed in smartphones to allow consumers to test the freshness of food as they shop. Inside Food asks Dr Heinrich Grüger of the Fraunhofer Institute how the technology works.
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Healthy Aging
As the global aging population grows rapidly, the pressure is on manufacturers to create products aimed at supporting the aging process. Karin Nielsen of Canadean Ingredients reports on health-related food categories and ingredients.
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The Rise of Free From
Although only a small percentage of the population has a clinical need for gluten free products, the market was the success story of 2012. We ask why free from products have become so popular.
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Eastern Fusion
Foodservice providers are spoilt for choice when it comes to oriental cuisine, and its ability to offer variety makes it an indispensable addition to menus. Inside Food reports on flavour trends and popular products.
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Tea Time
As tea’s health benefits gain momentum, speciality flavours are increasingly being chewed over as well as sipped. We ask tea chef, Melanie Franks how chefs are cooking with a cuppa.
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Growing Talent
The UK’s first higher level food science and technology apprenticeship combines classroom study with on-the-job-training. Course leader Sara Poulson tells Inside Food how it could help fill a shortage of skilled workers in the industry.
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The Future of Food
As global demand for food rises, who will drive innovation in an industry often unnoticed by young, urban populations? We ask David Fursdon, chairman of the UK’s South West Rural and Farming Network, how a nationwide initiative aims to find out.
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Next issue preview

Technology for instant analysis of food is developing rapidly as consumers demand have greater control over what they eat. In the next issue we take a look at innovative technology for quick and accurate measurement of mycotoxins and other compounds in food, which is specifically designed to be operated by non-scientists and has potential applications for the analysis of nuts, grains, fruit, coffee and spices.

We also hear from Tetra Pak about efficient food processing solutions that reduce food waste, water consumption and energy use, and take a look at food grade lubricants.

Moreover, we ask how tracing software for the food and ingredients supply chain could help to prevent a future horsemeat scandal, and take a look at a new thermoformable film that allows consumers to cook meat and fish without removing the packaging.

The next issue will be out in July.

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