Trends and product review from recent trip to the US
I attended Meat the Future with fellow IFST members in March 2022. This is a review I coauthored with a great colleague, Susan Arkley on behalf of the Institute. Photo from IFST’s Food Science & Technology magazine June issue AN IFST REVIEW OF “MEAT THE FUTURE” EXHIBITION AT THE OXFORD UNIVERSITY MUSEUM OF NATURAL HISTORYContinue reading “A Review of the Meat the Future Exhibition”
Highlights from the recent food show at Excel London in March 2022 Arguably, the biggest highlight of the exhibition was the fact there was one ! Face to Face ! After two years of being glued to a computer screen, we could now meet people in the flesh and see and taste product. There wasContinue reading “IFE 2022 Review”
“I promise to not set any targets…” When I exchanged life in the corporate world for life in the world of portfolio careers and “giving back” careers in 2020, I set myself the challenge of collecting as many new experiences as I could possibly manage! Top of the list was to create a Blog thatContinue reading “A year and a half of blogs”
a summary of the nutritional improvement in biscuits in the uk in the past 25 years
Steet food offers new flavours and textures, is informal and approachable, friendly and fun and of course good value for money. A place of inspiration for any product developer.
Alternative bases for snacks seem to be growing in popularity in the snacks market.
What are the things that a developer needs to be aware of and develop within so that they can be free to create a fantastic product ?
Keeping an open mind when it comes to flavour combinations can produce fireworks! Easter is synonymous with chocolate for a lot of people and the classic chocolate film has to be Chocolat. Is there anyone who has not seen Chocolat ? A young Johnny Depp and Juliette Binoche plus other great actors and lot ofContinue reading “Best Food Films: Chocolat”
Is designing product, process and packaging where nothing is wasted, the new North Star ?