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…
The pilot brewery will give Leinenkugel’s the capability to showcase and sample new beers to its most important focus group: the 125,000 customers who file through its visitor space, Leinie Lodge, each year. There, a tasting room and retail store are perched opposite the main brewery.
The concept of buying organic produce online and through box schemes for easier meal preparation took off in the UK at the onset of the Covid pandemic in 2020, triggered by surging interest in healthier food. But even in 2021, as the pandemic has abated, the sector has remained resilient, seeing double-digit growth of UK organic products.
The Kerry Group, an Irish food and drink company, has opened an upgraded coatings and breadcrumbs plant in Rome, Georgia, US, after a €125 million investment.
After a two year break because of the pandemic, SIAL Canada is ready for business next month and will feature about 800 exhibitors across 220,000 square feet of exhibition space.
THE SHOwP is a new digital platform for SIAL, as well as other tradeshows in the Comexposium group, which gives visitors and exhibitors the chance to meet and collaborate all year round.
As we have previously reported, the no/low alcohol market in the ten top markets tracked by drinks analyst IWSR reached close to $10 million in 2021. But the scope for growth is enormous, with the category set to record a compound annual growth rate (CAGR) of 8% between 2021 and 2025, if the right strategies are adopted.
As well as accelerating trends in the alcoholic drinks sector, Covid-19 has also changed some of them thanks to new consumer behaviour. In the US, data is emerging that ready-to-drink (RTD) cocktails in particular saw unusually fast growth. The question is whether that will continue now that life is returning to normal.
Frozen vegetables are not always seen as something that culinary experts should use when cooking – but the celebrated French chef Raymond Blanc has come to their defence.
