Long reads – Page 157
-
Analysis & FeaturesThe looming labour crisis: OC&C top 150 index 2017
Growth of the Top 150 UK food producers, already at a 15-year low, has been in short supply
-
Analysis & FeaturesThe three startups fighting it out for a Waitrose partnership
A recipe app and ‘Paypal for delivery’ were among the finalists of the John Lewis accelerator programme
-
Analysis & FeaturesCan foodservice pay for provenance?
Foodservice players are responding to demand for local sourcing, but is paying higher prices for provenance sustainable?
-
Analysis & FeaturesFive of the biggest trends in own label right now
From honey infused, well, everything, to slow-cooked joints and snack packs
-
Analysis & FeaturesBrexit: brave new world, or stormy seas for dairy?
There is optimism that exports to new markets could open up lucrative possibilities
-
Analysis & FeaturesSeize the Cheese: a marketing campaign for Britain's best cheeses
The Grocer challenged creative agency Haygarth to come up with a campaign for artisan British cheesemaking
-
Analysis & FeaturesAspall Cyder and Molson Coors: a sign of cider's promise?
What do rumours of a high-profile buyout say about the brands and the increasingly consolidated cider market?…
-
Analysis & FeaturesTinned fish prices sent sky high by raw material hikes
Supermarket prices for tinned fish are surging as suppliers warn margins have been battered by high raw material costs
-
Analysis & FeaturesNairn's Astro Bites - Berry: acid test
Free-from is booming. Once a niche category reserved for those with medical conditions, it is now bought by 78% of shopper
-
Analysis & FeaturesHow to sell dairy in the age of 'scary': expert panel
How can the industry win the nutritional and welfare arguments when online gives anti-dairy lobbyists such firepower?
-
InterviewsThe Big Interview: Mark Taylor of Lactalis McLelland
Mark Taylor sees opportunities in Brexit and a bigger share of the British market for the world’s largest cheesemaker
-
Analysis & FeaturesDairy's got talent: how dairy is tackling the labour crisis
How is the dairy industry nurturing the best talent to ensure it has the leaders and innovators of the future?
-
Analysis & Features10 yoghurts which would fall foul of the PHE calorie cap
PHE has finalised a proposed portion cap for a single-serve yoghurt of 120kcal based on a sales weighted average, with a 175kcal maximum
-
Analysis & FeaturesKeeping it fresh in the dairy aisles
Animal welfare concerns, healthier lifestyles and assurances about provenance are driving innovations in merchandising
-
Analysis & FeaturesThe Dairymen digital special: Do Brits think dairy is scary?
Dairy is under attack. What do Brits actually think about dairy? Are they on the brink of an exodus? And how can the industry convince them to keep buying into the category?
-
Analysis & FeaturesDeposit return has its headaches. But there is a chance it could repeat the plastic bag success
There is no doubt there are huge technical issues to sort out with regards to how such a system for bottles work in practice
-
Analysis & FeaturesIs there really the bottle for a deposit return scheme?
International evidence shows it comes at an exorbitant cost so why are Nicola Sturgeon and Coca-Cola coming out in favour?
-
Analysis & FeaturesIs surge pricing worth the gamble?
Surge pricing – as used by the likes of Uber – could soon be in a store near you…
-
InterviewsFoodCloud CEO Iseult Ward on how to redistribute a million meals per month
FoodCloud’s Iseult Ward is on the path to redistribute a million meals per month
-
InterviewsBig Interview: Heather Hancock, the new chair of the FSA
As the new chair of the Food Standards Agency, Heather Hancock has ambitious and controversial plans for the regulator