The just-food magazine brings together the magazine formerly known as Inside Food with selected just-food articles.

Published every other month in a unique digital, interactive format, just-food magazine is free to read online in the web browser of any device – whether you’re on a desktop, tablet or mobile phone.

Where do you get your protein from?

Issue 41 | February 2021

In this issue, we focus on the growing world of alternative proteins: the potential for plant-based seafood in Asia, the importance of driving down cell-based meat’s cost, the growing interest surrounding fermentation in meat-alternatives, and much more.

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Yearbook 2020

Special Edition | Yearbook 2020

The end of the year is upon us, and with it, we bring you the just-food and just-drinks yearbook, a round-up of the key articles we’ve brought you in the last 12 months.

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Post-pandemic prediction

Issue 40 - December 2020

In this edition: we look ahead to the next year – or years – and ponder what the short, medium, and perhaps more importantly, long-term impact of the coronavirus will be on the food industry.

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A new landscape

Issue 39 - October 2020

In this edition: how the pandemic has sharpened focus on healthy ageing, a challenge to reduce sugar in chocolate, kefir’s prospects in the UK and collagen-enhanced food’s durability in the US.

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A new landscape

Issue 38 - August 2020

In this issue: the next steps for sustainable palm oil, a look into chlorinated chicken, how Uber Eats and Kraft Heinz are planning for life after lockdown, and more.

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Could robotics revolutionise the QSR sector?

Issue 37 - June 2020

We look at the use of robotics in the QSR sector. We also ask if - and how - meat processors will invest further in automation in response to coronavirus.

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Coronavirus case studies: using tech to pivot

Issue 36 - April 2020

The key supplement and nutraceutical trends for 2020, vertical farming, the impact of Covid-19 on the food sector, and much more.

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Is lab-grown the way forward for meat & dairy?

Issue 35 - Febuary 2020

We shed some light on the developments of cultivated meat, dairy and seafood, the uncertainty around CBD products, how climate concerns will top the sustainability agenda in 2020, and much more.

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The year in food and beverages

Yearbook Issue - December 2019

The the biggest stories from across the year, from finding a sustainable way forward for palm oil to the expansion of the edible insect market, and more.

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Meal replacements take on breakfast, lunch and dinner

Issue 34 - December 2019

The success story of meal replacements, nutrition trends shaking up the industry, 3D printing for meat alternatives, Danone’s CEO on social responsibility and more.

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How the cookie crumbles

Issue 33 - October 2019

The biscuits industry’s balance of health and indulgence, Grenade’s sports nutrition ambitions, the future of sugar alternatives and more.

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Molecular meat's mass appeal

Issue 32 - August 2019

The growing appeal of lab-grown meat, a fresh approach to baby food, Arla’s blockchain-driven sustainability, and more.

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Learning from the locals

Issue 31 - June 2019

Indigenous food systems, the challenges of the cultured meat market, probiotics as a mental health aid, and more.

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The price of palm oil

Issue 30 - April 2019

The environmental impact of palm oil, what nanotechnology means for nutrition, examining edible insects’ sustainability, and more.

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Going green

Issue 29 - Febuary 2019

How the industry is working to combat fruit waste, trends shaping the year ahead, the consumer desire for authentic brand engagement and comforting products, and more.

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The year in food and beverages

Yearbook 2018

The best of food and beverages in 2018.

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Good for the gut?

Issue 28 - December 2018

Product transparency, hemp’s growing popularity, prebiotics and probiotics’ development as ingredients, and much more.

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Making the most out of vegan diets

Issue 27 - October 2018

Managing protein in vegan diets, functional foods ‘added value’, the Pret a Manger inquest, and much more.

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Smart technology for better food choices

Issue 26 - August 2018

Innovation within the cheese snack category, smart technology, poultry packaging, consumer behaviour in the dining out sector, the world’s first chocolate with restructured sugar and more.

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Food processing technology

Issue 25 - June 2018

Microwave-assisted thermal sterilisation, hot trends in the free from market, ingredient focus on stevia, alternative packaging, the latest market insight and comment from GlobalData.

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Spotlight: Avocados

Issue 24 - April 2018

Keeping up with the growing demand for avocados, trends in plant-based desserts and meat alternatives, what’s new in savoury snacks, concerns about food additives and more.

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The been decline

Issue 23 - January 2018

The impact of the bee decline on the food industry, the organic food boom, why poultry recalls are on the rise, questions around cocoa sustainability, a global standard for date labels and more.

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