In the new issue of Inside Food: what you need to know about probiotics and prebiotics
In this issue: How brands should approach product transparency, hemp’s growing popularity, prebiotics and probiotics’...
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Focus:
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Are meal replacement drinks coming back into focus?
The recent expansion of the NHS’s Type 2 Diabetes reversal plan, which is reliant on...
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Tuno: will Loma Linda’s plant-based tuna sink or swim in the UK?
Despite uncertainty over how well a plant-based fish alternative will stand against the ‘real thing’,...
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Colour retention: developing safe and natural food colouring solutions
Growing consumer awareness surrounding artificial colouring has meant that customers now demand colours that are...
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Clean meat will be the next blow to the meat and livestock industry
As soon as the process is perfected, clean meat will disrupt all stages of meat...
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Pret a Manger’s allergy incidents: a sign of lacking labelling regulation?
Following the allergy related death of a Pret a Manger customer in 2016, an inquest...
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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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