Inside Food Magazine: Issue 1

Presented in an exciting, interactive format, Inside Food is the essential new magazine for manufacturers, food buyers and brand managers, keeping you up to date with the latest news, ingredients and trends in food processing and foodservice.

Click here to read the first issue.

In this issue we round up the essential flavour and ingredient trends for this year and find out which hip new foods consumers are craving. As research into lab-grown meat comes close to producing the first edible meal, we investigate the implications of farm-free flesh for consumers and legislators. We also find out how the booming potato product sector is getting a boost from new twists on the humble spud, and ask why more caterers are hopping on the frozen food bandwagon.

For dessert, we round up mouth-watering innovations in ice cream flavouring and manufacturing, and find out how consumers’ expectations on premium coffee are governing the choices operators are making.

In this issue

Flavour Trends
From seaweed for breakfast to high-end yoghurts and Korean sesame, manufacturers and consumers alike are licking their lips for new tastes. We check out the new hip food and find out how consumer demands are driving healthy and natural ingredients to the front of the shelves.
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Meet the New Meat
New research could see meat grown from stem cells in the laboratory being made into an edible burger within the year. We explore the implications of farm-free flesh for food sustainability, consumers and legislators.
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Potato Power
Innovation continues to boost the sector for potato products, offering operators more diverse selling opportunities. As resourceful suppliers come up with ever new twists on the humble spud, what are the trends to look out for?
Read the full article.

Play it Cool
More and more caterers are hopping onto the frozen food bandwagon, and it hardly comes as a surprise in times of shrinking budgets and volatile markets. We find out what’s on the market, and why companies are choosing the frozen option.
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Frosty Temptation
Vanilla is favourite, but choc is catching up, and there’s a lot more in the cone: We get a taste of the trends whetting appetites of ice cream lovers and manufacturers alike.
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Luxurious Brews
Coffee prices are showing no sign of decline, yet few people are willing to give up their daily caffeine fix – if it’s a good brew. We find out how consumers’ high expectations of premium-priced coffee are governing the choices that operators offer to satisfy them.
Read the full article.

Next issue preview

Mexican cuisine is a booming sector in the UK, offering operators the chance to serve fresh, fast and affordable dishes. We explore the increasingly popular market for burritos & co. We also get a taste of the growing German bratwurst trend, and find out why poultry products have proven to be a versatile and reliable option in an unpredictable market.

As the industry gears up for the Christmas sale, we also explore this season’s projected favourites in the sweets and confectionery sector.

The discovery of the fungicide carbendazim in imported citrus products reignited the debate over pesticide safety earlier this year. We investigate if the proven benefits of using such chemicals in large-scale food production outweigh the potential risks it poses to public health.

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

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