Inside Food: Issue 4
In our latest issue we look at a selection of the best restaurants in the world, the mini spectrometers that could allow consumers to test the freshness of food as...
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The future of food: the UK’s quest for new talent
With global demand for food products on the rise, the UK could be well-placed to transform its food industry into a world-leading exporter in decades to come. But who will...
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Discovering new ways to train the food scientists of tomorrow
Nottingham Trent University has launched the UK's first higher level food science and technology course that combines both classroom study and on-the-job-training. Course leader Sara Poulson explains the benefits of...
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Inside Drinks Magazine: Issue 3
In the latest issue we explore the trends in the healthy beverages sector, look at a new spray that delivers a dose of alcohol without the hangover and find out...
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Inside Food: Issue 3
In our latest issue we investigate glow in the dark sushi, explore the virtues of ginger, look at the importance of sustainability in today’s fish and seafood choices and much...
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A ginger revival – the root re-establishes its popularity
No longer only associated with Asian cuisine – ginger has shed its traditional associations and become the ingredient of choice for many new consumer foods. Here, Food Processing Technology takes...
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A safer flavour – the seven food flavourings banned by the EU
The European Union has created a definitive list of food flavourings approved for use in food manufacturing across the EU, banning seven flavourings in the process. Heidi Vella profiles these...
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Inside Drinks Magazine: Issue 2
Why energy drinks are creating a buzz in the European soft drinks market, the UK’s beer tax stamp debate, whether pesticides are a health risk or if it’s all hype,...
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Quantum Sensations: an alcohol spray without the hangover
A single spritz of the new WA|HH Quantum Sensations spray offers the relaxed feeling that comes with a stiff drink, with none of the negative side-effects. Laura Husband speaks to...
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Inside Food: Issue 2
Top trends for festive sweets and treats, making dining safer, sausages to spice up lunchtimes, plus lots more.
