The climate emergency is becoming more apparent leading consumers to demand that companies be more...
In this issue: why vertical farms need to scale up to succeed, how CPG companies are using dark kitchens, new packaging formats combatting food waste, and more.
In this edition: we look into the nascent alternative-seafood market in Asia, the latest use of fermentation in plant-based food, the importance of driving down the cost of cell-based meat, and much more.
Lucy Britner investigates how will Covid-19 will shape Big Food’s long-term approach to home and office working, and what impact will these changes have on innovation and company culture.
How could the virus shape, in the longer term, how food companies organise their manufacturing and the products they offer? Simon Creasey explores.
Twitter round-up: Michael Greger’s tweet on the advantages of garlic most popular tweet in December 2020
Food Service lists five of the most popular tweets by foodservice critics in December 2020 based on data from GlobalData’s Influencer Platform.