Focus:
Firmenich, Danone and Mars to invest in vanilla project in Madagascar, and Nestlé Breakfast Cereals is to further reduce sugar content by 10% by the end of next year. Foodprocessing-technology.com...
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...
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.
Researchers at the University of Engineering and Technology in Peru believe they’ve proven that potato crops could be grown on the surface of Mars. Elliot Gardner looks into this research...
How do the media and brands influence our food choices? Eloise McLennan explores how consumers take on all the nutrition advice we receive in this overcrowded market
Tesco will use cocoa from Rainforest Alliance Certified sources for its own label chocolate products sold in UK by the end of 2018, and Unilever has collaborated with Hubbub to...
Alternative desserts are a veritable goldmine, bringing a taste of indulgence to those with restricted diets. Ceri Jones looks into the growing popularity of luxury, free-from confections
In the latest issue of Inside Food magazine we take a look at new labelling regulations, alternative desserts, sugar backlash and much more
Michel et Augustin shareholders have entered negotiations to enable Danone to acquire a minority interest in the company, and Nestlé extended its collaboration with Chromocell Corporation to reduce sodium in...
Givaudan has opened laboratory and office facilities in Pakistan, and US Foods agreed to buy fresh fruit processor Freshway Foods. Foodprocessing-technology.com wraps up key headlines from May 2016.
