In this issue
In this issue of Inside Food, we take a look at how the industry is adapting to the rise of alternative diets and find out what producers and consumers need to know about managing protein in vegan diets.
We also explore how functional foods can add value to meals and examine their claims of positive health effects, talk to Lycored about how they are developing safe and natural food colouring solutions, learn more about balancing the need to keep food fresh with a desire to reduce the use of chemicals, and investigate what the Pret a Manger inquest reveals about UK labelling regulations.
Finally, we see what cauliflower can offer the pasta category, how competition is changing the Indian infant formula sector, the potential of collagen-enhanced granola butter, why product texture is the innovation tool of the future, and the role the health trend is playing in foodservice.
Callum Tyndall, editor