Small goes big: the baby food industry
Despite strict market legislation, baby food has grown into a multibillion dollar industry. As companies expand into new areas, Elisabeth Fischer reflects on the opportunities and limitations of an industry...
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A taste for natural flavours
Consumer taste trends and changing regulations are influencing the way new flavours are being created. Frances Cook reports on how a growing trend for more natural food flavours and healthier...
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Detect and Protect: Food Quality Control
Rigorous food quality control standards, reinforced by innovative technology, are central to protecting consumers. Chris Lo looks at the ways in which industry, academia and government regulators can come together...
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Aquaculture: A Sustainable Alternative?
Well-managed aquaculture might be the key to stabilising the world's declining wild fish populations. Despite this, today's intensive fish farming practices aren't as sustainable as we might like to think....
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Probiotics – Beyond Food
The probiotics market is one of the fastest-growing areas in the food industry. Frances Cook takes a closer look at the increasingly popular trend towards nutraceuticals and finds out how...
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Packaging the Problem of Food Waste
While East Africa is fighting its worst food crisis in 60 years, the amount of food thrown away worldwide is rising. Elisabeth Fischer finds out how the food packaging industry,...
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Handle with Care: Conveyors and Food Handling
Sanitation and hygiene is the prime concern for producers using automated conveyor systems to process food. Chris Lo looks at how design, construction and new technologies can help conveyor belts...
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Drinks on the Go – the Soft Pouch Revolution
Over the past few decades sales of soft drinks in pouches have gone from strength to strength. Frances Cook reports on how a growing need for companies to reduce their...
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DNA Testing: Serving Authentic Food
Increasing cases of food fraud call for instant action to avoid further harm for the industry and its customers. Elisabeth Fischer speaks to Malcolm Burns, science leader of food analysis...
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A Taste for Training
The food industry is finding it increasingly difficult to find skilled workers with the know-how to serve up new ideas. Elisabeth Fischer finds out how industrial and academic efforts are...
