Blogs
A new reality
As the cost of living crisis deepens, and the UK waits for a new PM, the food and drink sectors will have to embrace yet more change.
Higher optimism
BDO has found food and drink manufacturing is focusing on automation, digitalisation and new product development.
Walking the talk: learning sustainability practices at Bühler Networking Days
Bühler’s Network takes attendees on a journey on everything from small efforts to reduce an individual’s footprint, to concerted, company-wide efforts that lead the way toward a more sustainable future.
Nifty fifty
At its 50th anniversary celebrations, Kerry spelt out its position in the alternative protein market and where opportunities lie.
Incomplete issue
At a time when ringing endorsements are hard to come by, why produce a white paper of no substance?
Safer food, better world
As we celebrate World Food Safety Day, creating a robust, healthy food system, that is also ethical and sustainable, is going to be one of the major challenges of the 21st century.
Have a right royal time: food and drink launches for the Queen’s Platinum Jubilee
We’re talking food boxes, bottles of gin, corgi-shaped cakes and more!
Fibre providers
The industry believes that by 2040 fibre-based packaging will approach circularity as technical development broadens its suitability for food packaging.
IFFA: positivity and potential reign supreme
The IFFA 2022 brings a lot of optimism and confidence despite various challenges; this particular sector is ready for the year ahead.
Main meat
This year’s IFFA embraces sustainability to drive change and innovation as well as alternative meats, making it a must-attend trade exhibition.
Flight to value
With inflation rising to record levels, brands may have to rethink where’s the value for consumers
Anuga FoodTec 2022: back to business
The turnout of professionals from various sectors of the industry was modest but characterised by their quality, a fact praised by many exhibitors.
Not all black and white
Research shows people in the UK are making critical choices about their diets based on social pressures, but where are they seeking a measure of balance?
Let them eat cake?
Calorie counts are now added to menus in big pub, fast food, cafe and restaurant chains – but is this a good idea?