In this episode of Food for Thought, Bryn discusses the subtleties with CEO of The Food Institute, Brian Choi. Brian speaks about the food industry trends and consumer behavior over the years. The food industry is at a crossroads so what choices do we have to make? Time-stamped show notes 00:00 ➡️ 04:30: industry news…
A court ruling has rejected the US Department of Justice’s attempt to prevent US Sugar from acquiring Imperial Sugar, allowing the farming and food production to move forward “as quickly as possible” to conclude the transaction to buy one of the oldest processors and marketers of refined sugar in the United States from commodities trader Louis Dreyfus Company.
There is a Scottish distillery that does not make a retail whisky, not just yet. Edinburgh’s Holyrood Distillery, founded in 2019, will produce a single malt Scotch next year – but right now its focus is on rums, and learning from the category’s maturation techniques.
Culinary- and food science-focused provider of flavour and functional ingredients, Rubix Foods, has just opened an innovation centre designed to streamline and accelerate the innovation process on behalf of the company’s customers.
Digital technology plays a role in every aspect of consumers' relationship with food, SIAL has found. The Kantar Insights Food 360 Study 2022 has shown just how the global pandemic has helped introduce new habits related to food consumption, leading people to eat healthier, safer and in more sustainable ways. The results of the survey…
Independent Asia Pacific spirits distributor Proof & Company has started rolling out a new patent-pending SmartKiosk technology from ecoSpirits which makes sustainable reuse of branded spirits bottles available to consumers.
French food technology start-up Standing Ovation has announced that it has raised €12 million in a series A round of investor funding to develop an animal-free casein for use in cheese.
