Inside Food: Issue 8

In the latest issue of Inside Food, we find out why cold-pressing food to protect its nutrients from high heat damage is rapidly growing in popularity and explore how instant noodles have overcome their stereotypes from cheap student meals to a more sophisticated alternative.

We also learn how to make salted chocolate and toffee praline in our special presentation by Rococo Chocolates, as well as looking at why consumers are turning away from dieting products, find out more about how robot technology is being used in the farming industry and analyse whether the industry and consumer habits have changed in the year since the horse meat scandal.

Moreover, we find out how the new EU regulations are making an impact on food packaging, profile the thriving ‘on-the-go’ breakfast market and explore how the indulgent side of food is no longer considered unhealthy.

Click here to read the latest issue.

In this issue

Some Like it Cold
Cold-pressing food is said to save nutrients and enzymes from the damage they face under high heat. Margot Knight speaks to the experts to find out why the market is rapidly increasing.
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Instant Success
Although often linked to cheap student living, instant noodles are starting to be taken more seriously in the UK. Stephanie Phillips finds out why instant noodles are making a comeback.
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Salted Sweets
As the trend for salt and sweet continues to rise we speak to Barry Johnson, principal chocolatier at Rococo Chocolates, about how to make salted chocolate and toffee praline.
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Ditch the Diet
Consumers are turning away from traditional ‘dieting’ products as they seek to take control over their weight-loss goals. Leading market research company, Canadean, discuss why consumers are ditching diets.
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Dawn of a New Era
The image of autonomous robots stalking over fields and streams may seem dark, but new developments in robot technology have been put to use in the farming industry. Stephanie Phillips investigates.
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The Trust Issue
In the year that has passed since the horse meat scandal made headlines, Sonia Sharma investigates whether consumer’s confidence has recovered or if eating habits have changed.
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Clear and Simple
New EU regulations and a voluntary traffic light system are changing the way food packaging in the UK appears. Matthew Burgess speaks to London agency Bloom to learn how they are making an impact.
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The Forgotten Meal
Breakfast ‘on-the-go’ has become a regular occurrence for many, but how do brands ensure their product is successful and nutritional?Sonia Sharma takes a look at this emerging breakfast market.
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Pure Indulgence
In a world where healthy eating is encouraged and chocolate is cheating, the indulgent food and drink market must be suffering? Apparently not. Margot Knight asks three new businesses about their success.
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Next issue preview

In today’s hectic world many consumers are avoiding conventional meals in favour of snacking throughout the day. In the next issue of Inside Food we look at the snack food market and find out why artisan products and exotic flavours are taking over.

Also, we find out more about the new super food teff, profile how Potts & Co distinguishes itself in an increasingly crowded dessert market, discuss how doughnuts are the new trendy dessert and take a look at 3D printing in the food industry.

Moreover, we look at how the UK’s protected food names can boost the UK economy, speak to Wild At Heart, who are capitalising on a growing trend for wild foods, and discover how products claiming to provide medical benefits could become a major sector in the food industry.

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

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Read the latest issue.