Inside Food: Issue 7

One of the companies funded by the UK Technology Strategy Board’s Space Launchpad initiative, Intersight is using space technology to detect contaminants in food. We find out more about the technology and its applications for the food processing industry.

In the latest issue of Inside Food, we also explore a new dehydration technology using vacuum pressure and microwave energy to preserve various types of food, find out how food designed to alter its structure once inside the stomach could control digestion and trick the body’s sensory system and ask how improved taste and texture could boost the market for veggie meat alternatives.

Moreover, we talk to Ogilvy Honey’s founder Shamus Ogilvy about building an international collection of fine honeys, investigate the secrets behind the sweet success of the gourmet confectionery market and get a taste of the first chocolate in the UK to have its health claims validated by independent researchers.

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In this issue

Ones to Watch
In recognition of the industry’s drive for healthier, more productive and more responsible practices, we present the Inside Food Awards – Ones to Watch 2014.

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Out of this World
A food contamination detector using space technology? We get the scoop from Interasight company director, Andrew Larkins.
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Making Waves
Inside Food asks EnWave CEO, Dr Tim Durance, about the Canadian company’s alternative method to traditional freeze drying – vacuum-microwave dehydration.
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Smart Food
Scientists are developing ingredients that change their structure after ingestion to prolong satiation. Could this help the fight against obesity? We speak to the research team at the University of Birmingham.
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The Heat is On
Inside Food learns how two new companies, Great Food and Secret Sausages, as well as market leader, Quorn, are gaining a competitive edge in the sausage market.
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Hunting for Honey
Perhaps Winnie the Pooh foresaw Shamus Ogilvy’s global hunt for fine honey when he declared, “A search for the honey is on!” We learn how Ogilvy’s Honey is creating a niche market.
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Going Gourmet
The trend for sweet treats is becoming increasingly gourmet. We get the details from Hans Sloane, managing director at Brian Watt, and Art of Mallow founder Philippa Quayle.
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Raising the Bar
Chocolate can play an integral part in a well-balanced diet. Need evidence? Inside Food gets the facts from Jane Shandley, co-founder of IQ Chocolate, the first to have its health claims validated by researchers.
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Next issue preview

The EU regulations coming into force at the end of 2014 will tighten the use of health and nutrition claims about food and drinks. We ask what does this mean for processors and how are companies preparing for the change.

In the next issue of Inside Food we look at cold pressing as a healthy alternative to sweet treats, profile the boom in the on-the-go breakfast market and ask how can indulgent products survive with healthy eating dominating the food industry.

Moreover, we profile the success of gourmet noodle pots, look at nutritional supplement heavyweights Herbalife’s unorthodox management structure and profile Sainsbury’s sustainability plan to turn all of its food waste into biogas for the energy and farming industries using anaerobic digestion.

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

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