Foods with benefits: functional foods add health and beauty to the menu
Functional foods range from protein ice cream to beauty beverages, and are standard products with...
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Catering to consumers: managing protein in vegan diets
As the number of vegans increases, the industry and consumers are having to quickly learn...
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Sweet and low: Müller’s new yoghurt strain could change the industry
Müller’s newly identified yoghurt culture could change yoghurt formulation processes in the future. With a...
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Behind the process: emulsifiers and blending
Emulsifiers are ubiquitous in food products because they help otherwise unmixable ingredients blend together. –...
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Inside Food: Issue 27
In this issue: Managing protein in vegan diets, functional foods ‘added value’, the Pret a...
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Could a chocolate tax tackle sugar consumption in the UK?
Following the introduction of a levy on sugary soft drinks in the UK earlier this...
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Are UK food safety standards under threat?
The UK food safety regime seems to fall short, as the number of food recalls...
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In defence of soup: Campbell Soup needs to get back to basics
Sometimes it takes an outsider to speak the truth. Activist investor Dan Loeb won’t win...
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Seafood Week: sustainable fishing practices across the UK
While Seafood Week celebrates trying new fishy recipes for consumption, it also raises concerns about...
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Food-tracking blockchain wins big with FDA’s new food recall policy
The US Food and Drug Administration (FDA)’s September 26th announcement that it plans to name...
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