In the new issue of Inside Food: molecular meat’s mass appeal

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In this issue of Inside Food, we talk to the founders of Mia & Ben about their attempts to revolutionise baby food, examine the ongoing struggle against labour abuses in food production, and question whether Silicon Valley meat alternatives are as good for us as media buzz would suggest.

We also hear from the Meatless Farm Co.’s new CEO about the competitive meat-free market, learn about Arla Foods’ blockchain-driven sustainability initiative, and survey the state of disruption in the US.

Finally, we find out about Mars Foods’ Seeds of Change accelerator and explore what Brexit may mean for food industry trademarks.

In this issue

“We don’t think baby food should be older than the baby” – Mia & Ben’s fresh approach to baby food 

London-based organic baby food start-up Mia & Ben is using nascent heating technology in an attempt to “revolutionise the convenience baby puree sector”. Andy Coyne speaks to the founders to learn more.

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Prayer of the refugee: how labour abuses are feeding the world

With the New York Times exposing the extent to which brands such as Nutella have been reliant on refugee labour to work farms they source hazelnuts from, Callum Tyndall and Rosie Lintott examine how such labour abuses are still deeply tied into the production of popular foodstuffs.

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Mystery meat: tech-first meat alternatives may not be our saviour

While the traditional meat industry is undeniably flawed, scientists and others have started to raise questions around the instant adoption of meat alternatives such as the Impossible Burger. Callum Tyndall finds out whether these products are as good for us as media buzz would suggest.

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“There will be a shakedown of brands in UK meat-free”- Meatless Farm Co. looks for an edge

UK meat-free start-up The Meatless Farm Co. started business two years ago and has since hired ex-Kellogg executive Robert Woodall as CEO. Dean Best talks to Woodall about The Meatless Farm’s bid to carve out a foothold in a competitive market at home and overseas.

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Arla Foods’ sustainability drive, as powered by blockchain

Blockchain is one of a bunch of emerging technologies catching the attention of FMCG companies. Dean Best talks to Tomi Sirén, the head of digital at Arla Foods’ business in Finland, about a pilot the dairy giant has launched with an eye on traceability and consumer trust.

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The age of disruption in an industry turned upside down

The food sector is rapidly transforming in the US. Victor Martino surveys the changes in the industry and argues disruption is now the new normal.

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Seeds of Change: Mars’ forward-looking accelerator initiative

Mars has joined the ranks of Big Food companies using accelerators to try to improve their innovation and tap into emerging consumer and category trends. Dean Best discussed the move with Clarence Mak, Mars Food’s chief innovation officer, and a mentor on the new programme.

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Protecting the brand: what does Brexit mean for trademarks?

Brexit has raised a variety of uncertainties around the food industry, and how to ensure its continued safety in the wake of changing regulations and agreements. But, one of the less explored areas is how such changes may affect trademarks and intellectual property. Callum Tyndall investigates.

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Next issue preview

In the next issue of Inside Food we talk to the founder of sports nutrition business Grenade about the firm’s rise and ambitions, speak with the creators of Gutbot about the future of digestive health, and hear from ORCA about how they are tackling food waste via innovative technology.

Also, we take a deep dive into the UK biscuits category, examine whether sugar alternatives can answer the consumer demand for healthier sweetness, and learn why sugar taxes aren’t a cure-all for the obesity crisis.

Finally, we examine Nestle’s new chocolate innovation utilising waste product and find out how integrated and automated coding and marking could reduce costly product recalls.

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