Analysis Archives - Page 15 of 43 - Food Processing Technology

Bugs, sweets and sawdust: alternative animal feeds changing agriculture

For every billion more people on the planet, ten billion more farm animals are required to feed them. Elliot Gardner looks into the top animal fodder alternatives.
Altering eating habits with augmented reality

Can our diets be changed using technology? Elliot Gardner finds out more about augmented reality and food.
Bittersweet symphony: using sound to influence taste

Sound is an integral part of the multisensory food experience – but could it have a greater application? Elliot Gardner finds out more.
Inside Food: Issue 22

In the latest issue of Inside Food we look at the snacking sector, origin labels and much more
Kernel of truth: can popcorn really hope to tackle crisps in the UK snack market?

Popcorn sales are rising fast, but why do people eat it? And does it have staying power? Elliot Gardner finds out more.
September’s top stories: Fourth chocolate type unveiled, Bunge to acquire 70% stake in IOI Loders Croklaan

Barry Callebaut unveiled fourth chocolate type Ruby, Bunge agreed to acquire 70% ownership stake in IOI Loders Croklaan (Loders) for $946m. Foodprocessing-technology.com wraps-up key headlines from September 2017.
Could gas from sewage and landfills be the answer to global food shortages?

Methane, a natural gas, is being processed and turned into protein for animal feed – but could it be used in human food? Elliot Gardner finds out more.
Regional focus: Southeast Asia

The prevalence of Western food has been rising steadily over the last few years in Southeast Asia. One of the products that has seen a surge in popularity is cheese....
Chickpea innovations: what variations is the garbanzo bean being used in?

Chickpeas have experienced a resurgence over the last few years, with the pea being utilised in various different formats. Sonia Sharma finds out what’s behind the surge.
Radioactive revolution: improving Costa Rican food safety with nuclear technology

Costa Rican food scientists have recently made use of nuclear technology to improve food standards and avoid the use of foreign laboratories. Elliot Gardner finds out more.