In the new issue of Inside Food: the cost of palm oil production

Inside Food is now available on all devices. Read it here for free in the web browser of your computer, tablet or smartphone.

In this issue of Inside Food, we find out what nanomaterials could mean for the future of nutrition, question whether or not collagen-enhanced food can live up to its health claims, and investigate the sustainability of edible insects.

We also find out about the expansion of the edible insects market from Eat Grub, ask why palm oil is still so widely used given its ecological impact, explore whether sweeteners could be more damaging than assumed, and learn why vertical farming could be the future of agriculture.

Finally, we take a look at Australia’s investment in the next stage of agriculture, discover how nanotechnology is being used to improve plant genetic engineering, examine the top meal replacement drinks, and hear about the possibilities of predictive maintenance.

In this issue

Nutrition goes nano: the future of vitamin delivery

A new statement from the Institute of Food Science and Technology has revealed how nanotechnology could transform food with nano-encapsulated vitamins. Callum Tyndall finds out what the development of nanomaterials could mean for the future of nutrition.

Read more.

Can collagen live up to its youthful promise?

One of the rising ingredients in the wellness trend, collagen is being put to a variety of uses in food with the promise of youth and vigour. Callum Tyndall finds out how it is being put to use and whether it can live up to the claims.

Read more.

Edible insects: is eating creepy crawlies as sustainable as it seems? 

The media has speculated that insect farming could stand as a sustainable alternative to raising meat, placing them as the new ecological protein. Callum Tyndall finds out what questions need to be asked and answered when it comes to mass rearing insects and its environmental impact.

Read more.

Exploring edible insect market expansion with Eat Grub

UK edible insect supplier Eat Grub won listings for its roasted crickets snacks at Sainsbury’s last year and is lining up further deals with other customers this year. Simon Harvey speaks with co-founder Shami Radia as the London-based start-up seeks another round of external investment.

Read more.

Palm oil: will food companies find a sustainable way forward?

Consumers and environmental groups have grown increasingly concerned about the devastating environmental impact of palm oil production, which is only set to increase as demand skyrockets in the future. Joe Baker asks why palm oil is still such a widely used commodity in today’s foodstuffs, and find out what steps food companies are taking to make their efforts more sustainable.

Read more.

Sweeteners: friend or foe of the food industry?

Food and drinks containing sweeteners have become increasingly popular as health concerns around sugar grow. However, are sweeteners safe, and does their inclusion across an array of foodstuffs provide health benefits? Joe Baker investigates.

Read more.

iFarm: could vertical farming be the future of agriculture?

Vertical farming is seeing increasing investment as food growers, suppliers and retailers begin to see the benefit of farming closer to where consumers live. Joe Baker finds out from an expert behind the iFarm project why this concept could revolutionise food farming in the future.

Read more.

Agriculture 4.0: Australia invests in future of farming

With precision farming, smart tractors, drones, and plants animals monitored by sensors, the agricultural industry of the 21st century looks very different from the past. Ellen Daniel finds out more.

Read more.

MIT nanotech makes plant genetic engineering “universal”

MIT researchers have developed a genetic tool that uses nanotechnology to improve plant genetic engineering in a bid to improve resistance to tough conditions, such as drought or fungal infections. Robert Scammell investigates.

Read more.

Are meal replacement products the new convenience food?

Meal replacement products claim to disrupt food consumption by offering all the nutrients people need. Berenice Baker looks into the offerings of Huel, Soylent, and Saturo, compares their UK market performance and asks if they offer a healthy alternative to traditional convenience food.

Read more.

Taking the initiative: Achieving greater uptime and productivity with predictive maintenance

With the huge annual cost of unplanned downtime to industrial manufacturers, it is vital that businesses ensure maximum asset availability and achieve the highest possible production efficiency. Predictive maintenance, powered by data analytics and IoT, holds the answer. Kevin Bull, product strategy director at Columbus UK, explains.

Read more.

Next issue preview

In the next issue of Inside Food we examine the challenges of industrialising lab-grown meat, explore the most innovative farming methods currently being used by indigenous communities worldwide, and find out if probiotics could be a mental health aid.

Also, we hear from Arla Foods’ CFO about the company’s recent struggles and future plans, examine the outlook for the CBD consumables market in the US, talk to the founder of Miyoko’s Kitchen about plant-based dairy, and investigate how consumers are making sustainability a growth opportunity.

Digital magazine FAQ

Inside Food is now available on all devices. Read it here for free in the web browser of your computer, tablet or smartphone. And to make sure you never miss an issue, sign up for a free subscription here.