In the new issue of Inside Food: how the cookie crumbles

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In this issue of Inside Food, we talk to the CEO of Grenade about his ambitions in the sports nutrition sector, learn about an electronic pill to measure microbiota in the body, and hear from ORCA about their innovative food waste solution.

We also take a look at the UK biscuits sector and its efforts to balance health with indulgence, ask if sugar alternatives can answer the consumer demand for healthier food, and examine why sugar taxes don’t go far enough to combat obesity.

Finally, we discuss Nestlé’s new chocolate innovation and explore how automation can help with product recalls.

In this issue

“I want us to be the Red Bull of sports nutrition”: Grenade’s rise and ambitions 

Andy Coyne speaks to Alan Barratt, CEO of UK sports nutrition business Grenade, about how branding and distribution have aided the company’s move into the mainstream.

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Gutbot: the future of digestive health

Technology has advanced in many ways over the years, with enhancements now allowing for a way to combine chocolate and bacteria to monitor the inside of your body. Rosie Lintott speaks to Maria Apud-Bell, the creator of ‘Gutbot’, an electronic pill that measures microbiota from inside the body.

Read more.

Food waste technology: the end of food waste as we know it

With awareness growing about the harm we as consumers are doing to the planet, companies and organisations are looking to take hold of issues such as food waste. Rosie Lintott talks to Matthew Golding, food waste consultant at ORCA about how they are tackling the problem.

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Riding demand for health and indulgence in the UK biscuits category

Examining the UK sweet biscuits category, Andy Coyne looks at how manufacturers are trying to position their products against the backdrop of rising consumer interest in the link between diet and health, while also riding continued demand for indulgence.

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Crunch time for the UK biscuits category

Examining the UK sweet biscuits category, Andy Coyne looks at the headwinds faced by manufacturers of products that are seen as an indulgence.

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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. Callum Tyndall asks, can alternatives answer the demand for healthier sweetness?

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Sugar taxes clearly work – but we must tackle the root cause of obesity too

Sugar taxes have been increasingly deployed by governments looking to combat the obesity crisis but, as Professor Mike Trenell, co-founder and chief scientific officer at Changing Health, explains, they are failing to address the root causes of obesity.

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Why Nestlé’s new chocolate innovation is more about waste than sugar

Ben Cooper mulls over Nestlé’s newest innovation in confectionery, a chocolate bar made exclusively from cocoa beans and pulp without the addition of refined sugar.

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To error is human: reducing recalls with automation

Product recalls are incredibly costly to companies, not just financially but in regards to consumer trust. Adem Kulauzovic, director of coding automation at Domino, explains how integrated and automated coding and marking can reduce such recalls.

Read more.

Next issue preview

In the next issue of Inside Food we look at the nutrition trends shaking up the food industry, examine the alternatives challenging salt’s popularity, and talk to the CEO of Danone about businesses tackling inequalities.

Also, we ask if 3D printing is the future for meat alternatives, explore how Chinese interest in meat alternatives is growing, and hear from Huel’s CEO about the future of the direct-to-consumer business.

Finally, we speak to Feed.’s CEO and founder about the company’s recipe for success and learn how tracing and authentication technologies are becoming essential
tools for the food sector.

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