Blog: The lengths foodies go to
Catherine Sleep | 11 October 2005
How hard would you work to make sure your product was as tasty as you could possibly make it? How far would you go? To the bottom of a lake? Would you drop 2,000 tonnes of your finest cheese into a fjord to see if lakewater improved the flavour? Would you?
Quebec cheese maker Luc Boivin would, and did. Now he’s lost his cheddar. Not the only thing he’s lost, some might say, although that would be churlish, of course.
Today (23 December) is just-food's last day before closing for Christmas. We'll return, raring to go on Tuesday 3 January - but of course there's been plenty of top-notch content that has gone live in...
The plethora of food manufacturing associations in the UK has been argued by some to be an impediment to the industry coming to a coherent position on the aftermath of Brexit and on what the sector sh...
An update on Amazon's plans for the grocery sector. The usually reticent retailer has this week poured cold water on claims it has plans for 2,000 physical grocery stores....
- just-food 2017 Survey - your thoughts on growth
- 2017 - what will shape the UK food sector?
- Food market in 2017: need-to-know US trends
- Food market in 2017: big foodservice trends
- Could BRF's Turkey move pave way for OneFoods IPO?
- Ferrero insists Nutella not pulled from shelves
- Dairy giant Muller appoints new CFO, COO
- Kellogg announces new "nutritious" line-up
- UK's Bakkavor plays down IPO "speculation"
- PepsiCo launches Walkers Mediterranean in UK