Author: Paul Gander

Paul has worked as a staff and freelance writer and editor on technical and business topics for over 25 years, from assistant editor on Packaging News to editor of an international confectionery industry magazine and later of International Food Ingredients, sister publication to the FiE show. He has written regularly for Food Manufacture, and online services including FoodNavigator, NutraIngredients and FeedNavigator, over many years. He has also researched and written articles for the New Nutrition Business platform.

While many have heard of intelligent packaging, there are probably fewer who can define it. But these are technologies with potentially huge implications for fresh and higher-value food and drink.  Paul Gander reports. Active and intelligent packaging is often treated as an inseparable duo; the sector’s own Laurel and Hardy, if you like, without the slapstick. Arguably, it is the active component which has attracted more attention (and research funding) over the years, with the intelligent elements getting noticed, if at all, for the wrong reasons. Dr Kay Cooksey, professor of Packaging Science at Clemson University, South Carolina, has been…

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Are cell-based proteins and fats about to burst into the big-time? And if so, how will they be described and presented to consumers? Paul Gander talks to experts and innovators in Europe and the USA Anyone doubting the central importance of how a novel product, process or company is named or described should take a look at developments in the cell-based meat sector. Cell-based agriculture – where meat, fat or plant-derived protein cells are cultured in high-nutrient media, optimised and structured – goes by many names. It is sometimes called ‘lab-grown’ or ‘cultured’ protein. But how to standardise terminology? In…

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The sight of bright, white expanded polystyrene is far less common in today’s food supply chains. But how do this cushioning material and the renewable alternatives score on performance and sustainability? Paul Gander finds out. If the UK food and drink industry needed a reminder of the pressure it is under to reassess the materials it uses in its packaging, it got it with the confirmation in last month’s Budget that a new tax on plastics containing below 30% recycled material will kick in from April 2022. Producers offering the most widely-used polymers, notably polyethylene terephthalate (PET), are already commonly…

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If you thought that used coffee grounds were only good for making washing-up messier, clogging drains or putting on your compost heap, think again. Paul Gander examines some of the end-uses for this high-volume resource. At one time or another, we must all have spent longer or shorter periods staring into a cold cup of coffee. But it is unlikely that any such experience constituted an entrepreneurial ‘eureka’ moment for us. Not so for architecture student Arthur Kay. His close encounter with a cooling Americano back in 2013 prompted him to look beyond the thin layer of oil coagulating on…

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More farming will be needed to feed the growing wave of interest in insect nutrition, but how can technology help make it work? Paul Gander asks industry insiders In mature western markets, especially, it is easy to come away with the impression that insect nutrition for humans is something that has only crawled out of the woodwork over the past decade or so. In fact, certain cultures have always had insects as a part of their everyday diet, tapping into a valuable source of high-quality animal protein that, largely for reasons of sustainability and carbon footprint, the European and North…

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