Focus:
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Algae in bloom: an ingredient for the future
Many have touted algae as a vital ingredient for the future, and this year has seen some promising developments, thanks in no small part to the plant-based explosion, as Peter...
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A healthy boom: new issue of just-food out now!
In this edition: how the pandemic has sharpened focus on healthy ageing, a challenge to reduce sugar in chocolate, kefir’s prospects in the UK and collagen-enhanced food's durability in the...
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The drive for edible insects in Europe
There has been something of a buzz over insects as a novel ingredient in recent years. Peter Nilson looks at how a new initiative launched in north-west Europe is aiming...
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Rise of the robots: new issue of just-food out now
In this edition: robotics in the QSR sector, Covid-19's lasting impact on consumer attitudes to food, automation in US meat processing and much more.
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Is lab-grown the way forward for meat & dairy? New issue of just-food out now
Inside food is now just-food and our latest issue is out now, looking at developments of cultivated meat & dairy in the US, uncertainty around CBD products and much more.
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January’s top news stories
Nestlé to launch plant-based sausages in Europe and the US and Daniele International has merged with Creminelli Fine Meats. Foodprocessing-technology.com wraps up the key news stories from January 2020.
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November’s top news stories
Waitrose announced it is to source fresh and frozen lamb from British producers and Givaudan signed a deal to acquire ingredient and flavour company Ungerer. Foodprocessing-technology.com wraps up the key...
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October’s top news stories
The Chinese Government has agreed to allow beef imports from the UK and Aleph Farms has collaborated with Russian company 3D Bioprinting Solutions. Foodprocessing-technology.com wraps up the key news stories...
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Sweet tooth: can sugar alternatives answer consumer demand for healthy foods?
With consumers becoming increasingly health conscious and aware of what actually goes into their food, sugar has faced increasing demonisation. We ask, can alternatives answer the demand for healthier sweetness?
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In the new issue of Inside Food: how the cookie crumbles
In this issue: the biscuits industry’s balance of health and indulgence, Grenade’s sports nutrition ambitions, the future of sugar alternatives and more.
