In this issue

In this issue of Inside Food we find out more about food allergies, learn more about innovation within the cheese snacking sector and profile the poultry packaging market.

We also examine consumer behaviour and how dining out habits differ between generations, discover more about using smart technology to make better food choices, and profile a new meat product which is made from a rare breed of pig.

Finally, we look at the world’s first chocolate bar made with restructured sugar and analyse how much of an impact authenticity and heritage has on the industry.

Sonia Sharma, editor