Long reads – Page 66
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Analysis and FeaturesHow the fascias have taken recruitment online
Coronavirus put an end to trade shows, store visits and face-to-face meetings that symbols usually use to recruit new members. But many have still managed to win new business. Here’s how
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Analysis and FeaturesHow does the government’s rapid Covid testing scheme work for businesses?
Defra is inviting all businesses in the food sector in England with more than 50 employees to register for the scheme
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Analysis and FeaturesCoronavirus: what are the latest in-store measures from the major supermarkets?
Supermarkets have been forced to step up safety measures. So what are their latest moves to keep shoppers and staff as safe as possible?
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Analysis and FeaturesIs it the right time for fmcg brands and retailers to start TikTok?
As user-generated content and clever campaigns have proven, there is a huge breadth of opportunity for grocery
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Analysis and FeaturesHow Asda created its vegan butcher’s counter
In a month of vegan innovation, Asda has gone all-out with a vegan butcher’s counter at its Watford store. Selling mock lamb, charcuterie and more, can this new concept tempt shoppers?
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Analysis and FeaturesFour vegan haggis options on supermarket shelves for Burns Night
For many, 25 January will mean the convergence of Burns Night and Veganuary. Here are some of the meat-free haggis alternatives that will be in stores
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Analysis and FeaturesWhat’s the solution to the seafood sector’s export crisis?
Seafood exports to the EU have all but ground to a halt, with suppliers urging a six-month ‘grace period’ to cut red tape
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Analysis and FeaturesChristmas trading: how do all the supermarket performances measure up?
Unpicking the results of a festive grocery battle like none before
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Analysis and FeaturesWhat does winning a talent award mean for the next gen of grocery up-and-comers?
This year, The Grocer is rebranding its highly respected Top New Talent awards as the Next Gen Awards
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Analysis and FeaturesFive healthier food & drink products swapping sugar for fruit
To mark Sugar Awareness Week, we highlight five products using fruit as a healthier alternative
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Analysis and FeaturesHow will Covid shape food and drink trends in 2021?
Will we see a return to normal, or will shoppers persist with the new habits they formed under lockdown?
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Analysis and FeaturesCan new GCA tackle supplier fears over confidentiality?
New adjudicator Mark White wants written guarantees from CCOs
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Analysis and FeaturesWhat are the tariffs causing disruption to UK products?
Businesses are grappling to maintain ‘continuity of supply’ to Ireland as exports are hit with new tariffs. What can be done?
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Analysis and FeaturesThe five fastest-growing plant-based brands in 2020
UK sales of meat-free and plant-based dairy products have roughly doubled over the past five years, here are the brands that brought home the meat-free bacon last year
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Analysis and FeaturesCan the vegan eating boom continue at pace?
With each Veganuary comes yet more momentum for the plant-based movement. But the vegan market is still small fry compared with meat and dairy – and questions remain over its long-term potential
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Analysis and FeaturesSix new alcohol-free beers to try this Dry January
Beer lovers looking to cut down their alcohol intake need not sacrifice taste or craft credentials this Dry January
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Analysis and FeaturesFive low & no alcohol spirits launching for Dry January 2021
For consumers aiming to drink less booze – or cut it out completely – this month, here’s our pick of the best low & no spirit launches
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Analysis and FeaturesIs a ban on in-store HFSS promotions now inevitable?
An eight-week consultation is underway. So can we expect a ban and is it time industry accepted one?
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Analysis and FeaturesHow Jude’s became the UK’s first carbon negative ice cream brand
Jude’s has announced it is officially carbon negative. Now how will it meet its target of a 43% reduction in carbon intensity by 2030?
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Analysis and FeaturesFour key impacts of the Brexit deal on UK food & drink
The trade deal dodges punishing tariffs, but there are plenty of changes for the UK food industry to adapt to, despite little notice