All articles by Simon Creasey

Protein fever fuels innovation

You can find it in bread, crisps and pasta. You can also find it in snack bars, salad toppings, cottage…
Product puzzle: food makers weigh up rise of GLP-1 drugs

A few years ago, if a famous face turned up to a red-carpet event with a slimline new look, there…
Gut feel: microbiome might offer answer to personalisation puzzle

I’m a 50-something year-old male. I don’t have any children and I don’t know anyone who has young children. As…
Food fudge: the UPF debate remains unsettled

Few food industry topics have garnered as much media attention in recent years as ultra-processed foods. The reason for the…
Trump’s tariffs: how can food and drinks companies respond?

There is seemingly only one person in the world who thinks the word “tariff” is “the most beautiful word” and…

Leg work ahead for insect pet-food start-ups

Many people are repulsed at the idea of eating insects, whether freeze-dried or still very much alive and wriggling. But…
Why – so far – AI isn’t being widely used for food safety

Food companies have been quick to adopt AI and take advantage of the purported benefits the technology delivers. Many are…
Food manufacturers harness AI in quest for supply-chain efficiency

Over the past 12 months, there has been a lot of talk about the benefits food businesses could potentially derive…
“We are looking to embrace technology” – Hill’s Pet Nutrition on using tech to meet demand

Like many pet food businesses, during the Covid-19 pandemic, Hill’s Pet Nutrition saw sales of its products soar, fuelled by…
Why food manufacturers will continue the reformulation game

To the untrained eye, the changes are almost imperceptible. You add a little bit here, take a little bit of…

Sections