article
Recipe boxes – 10 years on
How have recipe boxes changed in recent years and what has caused their increase in popularity? Patrick Eve, Chief Commercial Officer at Gophr, one of the UK’s largest same-day courier services, finds out.
List view / Grid view
Ingredients
article
Mass sequencing for rapid identification of ingredients in processed foods
What precisely is in our food? Here, Miguel Angel Pardo from AZTI extolls the virtues of mass sequencing in bringing clarity to this vital subject…
news
Another UK supermarket is restricting sales of cooking oil
Further restrictions on UK shoppers are in place after Tesco was reported to be the third supermarket to limit sales of cooking oil.
article
Food security in a crisis
Tim Newthorpe of The Vegan Society analyses how the war in Ukraine is impacting the supply of global commodities that Europe relies on to maintain current levels of production.
news
New launches in the food and beverage industry: April 2022
New launches this month include a whole host of desserts, including a dairy-free cheesecake and lactose-free ice cream.
news
Recall roundup: This week’s food recalls from the UK, US and Canada
This week’s roundup includes the presence of Listeria monocytogenes which has led to a number of recalls throughout the USA.
article
The latest buzz in honey testing
Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr Stéphane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University.
news
The way the cookie crumbles: researchers study the science behind Oreos
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
article
The growth of functional foods post pandemic
Consumers are increasingly demanding that their foods work harder for them. Here, Jon Burton from Jon West Food Ltd shares how its new brand is answering these calls.
news
How can we reduce salt in our diets?
A new University of Illinois study says that average salt consumption is well above the recommended amounts - but help is at hand to reduce sodium intake and avoid some dangerous non-communicable diseases.
article
Brewing up a superb protein
People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
article
The CBD health benefits that can’t be ignored
Emma Thackray, from the functional drinks brand Hip Pop, shares her view of the food and beverage CBD market and its future trajectory.
article
Ingredients – pet food, CBD and infant formula
April 2022's Ingredients In-depth Focus explores the most common ways contaminants are finding their way into baby milk, a look into the humanisation pet food trend, and one expert's insights into the trials and tribulations of being of UK CBD business.
news
Ultra-processed food increases obesity risk in adolescents by 45 percent
It is no secret that ultra-processed food is not the healthiest option when it comes to a balanced diet, but a new study has shed even more light on the risk of obesity it can pose in young people.
news
Confused about carbs? A new score system seeks to serve clarity
Are all carbs created equal? Apparently not, as the Carbohydrate Food Quality Score (CFQS) seeks to arm consumers with the right information on the nutritional content of the carbs they are eating.
