Growing pains: new issue of just-food out now!
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.
Analysis
Where do you get your protein from? New issue of just-food out now!
In this edition: we look into the nascent alternative-seafood market in Asia, the latest use...
Home is where the work is in the new normal
Lucy Britner investigates how will Covid-19 will shape Big Food’s long-term approach to home and...
Producing the goods: Covid-19’s impact on food manufacturing
How could the virus shape, in the longer term, how food companies organise their manufacturing...
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...
Alive and kicking: which health trends will continue post-pandemic?
Andy Coyne looks at the health claims made for food products during the Covid-19 crisis and asks whether such products will still be with us in a few years' time.
Post-pandemic predictions: new issue of just-food out now!
In this edition, we take a look at what a post-pandemic landscape for the food industry might look like.
Twitter round-up: Michael Greger’s tweet on good bacteria top foodservice tweet in Q3 2020
Foodservice Network lists ten of the most popular tweets on foodservice critics in Q3 2020 based on data from GlobalData’s Influencer Platform.
Top foodservice critics influencers in Q3 2020: The top individuals to follow
GlobalData research has found the top foodservice critics influencers based on their performance and engagement online.
World’s biggest restaurants by revenue
The top three of the ten largest restaurant chains in the world are from the US. Verdict Foodservice lists the world’s biggest restaurants in 2020, based on 2019 revenues, and details the impact of the...
Algae in bloom: an ingredient for the future
Many have touted algae as a vital ingredient for the future, and this year has seen some promising developments, thanks in no small part to the plant-based explosion, as Peter Nilson highlights.
