Features
Keeping sweet with sugar alternatives
Ben Bartlett-Wadsworth, general manager of Airedale Group’s food and beverage division, explores the options available for those looking to reduce sugar content in recipes and the differing properties of today’s sugar-alternatives
From waste to wonder
Seizing the untapped potential of imperfect fruit and vegetables for a greener food and beverage industry
Can the UK grow its own cultivated meat market?
Food & Drink Technology asks Emily Lythell, trainee patent attorney at intellectual property firm Mewburn Ellis, for her assessment
EPR labelling, a marker for success
As EPR comes into force, Margaret Bates, executive director of OPRL, explains how the new regulations will affect labelling
Generation of trust
Century-old flour mill trusts reliable air compressors to deliver high-quality, pure products
Women and health: the untapped opportunity
There is a gap in the market for offerings in the women’s health and nutrition market, with data pointing to how valuable this segment can be
Antioxidant power of microalgae
Microalgae have an important role to play in food. Pernilla Berg, PhD, head of R&D, AstaReal outlines why
New thinking
To guarantee maximum yield, shelf life and an attractive appearance, Dutch manufacturer Boermarke places its trust in a slicing, packaging and labelling line that guarantees a throughput of ten tons per day
Nature’s way
Carlos Fernandez, executive vice president, customer sustainability and market development, JBT Corporation, believes the food industry can employ key strategies to advance more sustainable food systems
Hidden gem
The enormous, relatively untapped mycelium space has the promise to offer a source of alternative protein with advantages relating to taste, texture, and nutritional value, all in a sustainable manner
A new era in nutrition
A clean-label sliced loaf specifically targets digestive and gut health. Pioneering food as medicine’ Superloaf inspires a new way of looking at healthy food
Optimising health
Advances in genome sequencing are transforming the food supplement market, argues Thomas Gurry PhD, computational and systems biologist, co-founder and CEO of myota
Responding to market challenges
2022 may have been the most turbulent year on record for the UK food and drink sector, with a multitude of challenges and market pressures facing manufacturers and retailers. Jonathan Adams, R&D director at bakery manufacturer Baker & Baker, discusses the state of the market and shares findings from recent research undertaken by the business with Food & Drink Technology
Active ingredient
Bakery businesses could be a major beneficiary of a networked ingredients marketplace called TraceGains. Rodney Jack hears more from founder Gary Nowacki about the company: what they do; achieving visibility and productivity through collaboration; overcoming today’s supply chain challenges; and bringing people and ingredient data together in new ways to achieve business agility