Long reads – Page 59
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InterviewsMark Livings on Lyre’s plan to be the first low & no unicorn
Mark Livings is eyeing unicorn status for his booze-free Lyre’s. But gin obsessions, supermarket buyers and regulation stand in his way.
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Analysis & FeaturesFrom turkey gyoza to sprout pesto, 24 food and drink products set to shake up Christmas
Shoppers this year won’t be disappointed with the huge variety of innovative food and drink on sale for the festive period. We’ve rounded up some of the best
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Analysis & FeaturesWine trains to pigs-in-blankets shortages: the battle to save Christmas from crisis
Turkey, mince pies and pigs in blankets were all touted to be in short supply, so has the food industry (and government) done enough to save Christmas?
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Analysis & FeaturesWhat will CVC do with Ekaterra, Unilever’s tea business?
Unilever has offloaded the brands to CVC Capital Partners in a €4.5bn sale
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Analysis & FeaturesAmazon’s daring plan to reach its target for 260 stores by 2025
Bold plans are the online giant’s MO, but Amazon’s newly formed team faces a raft of logistical challenges if it is to meet the target
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InterviewsStuart Machin on M&S Food's turnaround: 'The job's not done'
M&S’ food business is undergoing a dramatic transformation under MD Stuart Machin. New stores, Ocado, and now Costa Coffee are helping reignite its spark. But the work isn’t done yet
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Analysis & FeaturesChristmas Tree Day: five food & drink brands marking the start of the festive season
These festive food & drink launches are perfectly timed for the occasion, which falls earlier than usual this year
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Analysis & FeaturesSeasons Bakery, Ingleton: a passion for people and the planet
The business was recognised in the 2021 Farm Shop & Deli Retailer Awards for its outstanding work in supporting the local community
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Analysis & FeaturesAre farm shops making the most of EPoS systems?
The right system can improve record keeping, stock flow and marketing activity – and even manage allergen labelling
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Analysis & FeaturesAggressive but inexperienced: perils of the new breed of supermarket buyers
The new cohort of UK supermarket buyers are young, inexperienced and verging on confrontational, according to YouGov data from suppliers. So what’s really going on – and is youth always a bad thing?
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InterviewsHighland Spring’s Simon Oldham on the war on plastic: "Bottled water isn’t going anywhere"
Highland Spring’s joint MD has coped with Covid sales slumps, sustainability concerns and supply issues. But he’s feeling optimistic about the brand
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Analysis & FeaturesCan Iceland offset its way to becoming plastic neutral?
The supermarket is investing £1.7m in collecting and recycling
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Analysis & FeaturesOC&C 150 rankings: how the UK’s Top 150 food & drink suppliers fared in the pandemic
Some thrived, some lagged behind, but there’s more hurdles to come for the UK’s Top 150 food & drink suppliers
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Analysis & FeaturesRanked: The best and worst of food and drink Christmas ads 2021
The British public will be hoping for a bigger and better Christmas than ever to make up for last year’s washout. Have the ad makers risen to the challenge?
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InterviewsNoble Foods boss Duncan Everett on Gü, Happy, Crackd and other things egg
Since Duncan Everett joined Noble Foods, he’s sold its posh pudding brand Gü and is going back to basics. But what exactly does that mean?
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Analysis & FeaturesOwn-label ranges take a plant-based bite
Plant-based food and drink brands outsell own-label lines by more than three to one, according to Kantar
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Analysis & FeaturesWhere to merchandise plant-based snacks? The case for clearer signposting
In September 2020, Asda introduced dedicated plant-based aisles for ambient goods in 359 of its stores.
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Analysis & FeaturesWhat’s in it for Tesco as it launches 15-minute delivery with Gorillas?
Gorillas will reap obvious benefits from offering 15-minute Tesco deliveries from dark stores. For Tesco, the business case is slightly more complex
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Analysis & Features The final frontier of plant-based: cheese
Plant-based cheeses have long struggled to match the taste and texture of their dairy equivalents
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Analysis & FeaturesHow hospitality is leading in creative alternatives to classic fish dishes
From vegan chippies to plant-based pub classics, hospitality is a driving force in fishless innovation