Open and honest: moving the industry towards transparency
As mobile technology and ubiquitous connectivity have created an expectation among consumers for on-demand, specific...
Read More...
Focus:
-
![]()
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’...
Read More...
-
![Tuno in the uk]()
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’,...
Read More...
-
![]()
Colour retention: developing safe and natural food colouring solutions
Growing consumer awareness surrounding artificial colouring has meant that customers now demand colours that are...
Read More...
-
![]()
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...
Read More...
-
![]()
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...
Read More...
-
![]()
Catering to consumers: managing protein in vegan diets
As the number of vegans increases, the industry and consumers are having to quickly learn...
Read More...
-
![]()
Behind the process: emulsifiers and blending
Emulsifiers are ubiquitous in food products because they help otherwise unmixable ingredients blend together. –...
Read More...
-
![]()
Inside Food: Issue 27
In this issue: Managing protein in vegan diets, functional foods ‘added value’, the Pret a...
Read More...
-
![Seafood Week]()
Seafood Week: sustainable fishing practices across the UK
While Seafood Week celebrates trying new fishy recipes for consumption, it also raises concerns about...
Read More...
