Home is where the work is in the new normal
Lucy Britner investigates how will Covid-19 will shape Big Food’s long-term approach to home and office working, and what impact will these changes have on innovation and company culture.
Producing the goods: Covid-19’s impact on food manufacturing
How could the virus shape, in the longer term, how food companies organise their manufacturing and the products they offer? Simon Creasey explores.
Rise of the robots: will tech revolutionise the QSR sector?
Though many still view it as a futuristic notion, the introduction of robots in the quick service restaurant sector is gaining momentum. Peter Nilson speaks to Barney Wragg, CEO of...
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.
Instant coffee that tastes like fresh brew with Flavourtech Integrated Extraction System
With Flavourtech's Integrated Extraction System (IES), coffee producers can capture premium aromas and flavours for the ready-to-drink (RTD) market.
The exit interview with Quorn Foods’ CEO: New issue of just-food out now
In this issue: the key supplement and nutraceutical trends for 2020, vertical farming, the impact of Covid-19 on the food sector, and much more
2019 top news stories
Japan to lift two-decade ban on UK beef and PepsiCo intends to invest $1bn in Pakistan’s food sector. Foodprocessing-technology.com wraps up key headlines from 2019.
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...
Smart scanning: Specifying food science with Tellspec
Producing the world’s first portable and wireless smart food scanner, Tellspec’s ethos is to empower people to make healthier food choices. We talk to Tellspec founder and CEO Isabel Hoffmann,...
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.