Snack attack: modular eating is on the rise
Over a third of consumers globally say they snack regularly, with the figure rising to just over 40% for those aged 18-34, as the practice of modular eating becomes more...
Focus:
Analysis
-
![Snack attack: modular eating is on the rise]()
-
![Natural colours: food colouring moves forward]()
Natural colours: food colouring moves forward
The power of colour is irrefutable when it comes to making foods more appetising. Ceri Jones looks at the spectrum of today’s natural food colourings, as they shake off their...
-
![Farmer or farmer’s wife? Tackling gender stereotypes in agriculture]()
Farmer or farmer’s wife? Tackling gender stereotypes in agriculture
31% of farmers in the US are female, and women own or co-own half of all farmland in the country, yet times are still tough for women in agriculture. Elliot...
-
![Safety and hygiene: food scandals and recalls are putting pressure on the industry]()
Safety and hygiene: food scandals and recalls are putting pressure on the industry
There has been a rallying call to address the decline in food hygiene inspections taking place in the UK. Callum Tyndall profiles recent food scandals and learns more about safety...
-
![Product formulation: keeping it natural]()
Product formulation: keeping it natural
According to a 2016 survey, consumers are happy to pay a premium of nearly 50% for food and drink formulated with natural ingredients and free from artificial colours. Katie Woodward...
-
![Tapping in: the consumer generation study]()
Tapping in: the consumer generation study
With untapped spending power, brands are now looking to target the Senior market with relevant products. Sonia Sharma spoke to Tetra Pak to learn more about their findings from the...
-
![Inside Food: Issue 21]()
Inside Food: Issue 21
In the latest issue of Inside Food we look at the spotlight on freekeh, how the industry is using digital tools and much more
-
![Gut Microbiota: a rapidly moving field]()
Gut Microbiota: a rapidly moving field
As nutrigenomics leads the way in truly personalised nutrition, Sarah Power investigates whether the study of microbes in our gut could follow in its footsteps.
-
![Personalised Nutrition: how is science and technology driving the movement?]()
Personalised Nutrition: how is science and technology driving the movement?
With all signs pointing to personalised nutrition being the next big growth area in the food industry, Sarah Power looks into the science and technology that will drive the trend.
-
![Edible origami: the shape-shifting pasta project]()
Edible origami: the shape-shifting pasta project
Researchers at MIT have created pasta that ‘shape-shifts’ on contact with water, morphing into 3D shapes. Elliot Gardner speaks to project co-author Wen Wang to find out more.
