Altering eating habits with augmented reality
Can our diets be changed using technology? Elliot Gardner finds out more about augmented reality...
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Bittersweet symphony: using sound to influence taste
Sound is an integral part of the multisensory food experience – but could it have...
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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...
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Can little brands save Big Food?
Big Food has big problems; can little brands bail the industry out? GlobalData Consumer finds...
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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...
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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 –...
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Regional focus: Southeast Asia
The prevalence of Western food has been rising steadily over the last few years in...
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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...
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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...
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Frozen food: rebranding the sector
The frozen food market has survived recent scandals to rebrand itself as a luxury product....
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