Issue #4 2017 – Digital Version
In this issue: The impact of Brexit on the UK food and beverage industry, emerging organisms and when to start testing, lifelong food nutrition, UK country profile and much more...
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In this issue: The impact of Brexit on the UK food and beverage industry, emerging organisms and when to start testing, lifelong food nutrition, UK country profile and much more...
The EuroPack Summit is the premium forum bringing elite buyers and sellers together. As an invitation-only event taking place behind closed doors, the summit offers packaging executives and suppliers and solution providers an intimate environment for a focused discussion on how to win the battle for market and mind share through packaging.
Belvedere Vodka, the world’s original luxury vodka, has been awarded ‘Vodka Producer of the Year’ for the third consecutive year at the International Spirits Challenge 2017 (ISC).
We interview Paul Woodward, CEO of Green Room Brands who is attempting to bring a greener cola into the UK for good.
Ocado has crowned family-owned business, The Garlic Farm, as the winner of Britain’s Next Top Supplier 2017.
Leading edge food supply chain mapping provider Authenticate IS has appointed Dawn Welham as technical director, strengthening its expertise in the retail, food manufacture and agribusiness industries.
The craft trend is everywhere and in this interview, we speak to the founder of an exciting new craft soft drink hitting the UK's shelves this Summer.
Nanotechnology has been referred to as one of the most interesting topics in food science and technology. The use of food grade structures at nanoscale levels have been showing interesting features and has been proposed as a new way to not only improve safety and quality of foods, but also…
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
Having launched in Tesco stores at the end of January, after initial success in Ocado, oomi noodles are now hoping their ‘next generation noodles’ will become common place in health-conscious kitchens up and down the country, with their low carb, high protein (gluten free) offering.
Veggie and vegan products have dominated at the Ecotrophelia UK food innovation student competition final this year.