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.

Sunken cheddar defeats divers


BLOG

Barilla puts sustainability centre stage

Barilla's 2016 results statement, published last week, makes interesting reading, not because of the Italian food group's commercial performance, but for the emphasis placed on sustainability achievem...

BLOG

UK M&A deal volumes slide in early months of 2017

Fresh data from Grant Thornton indicates the number of mergers and acquisitions in the UK food and drink sector fell to the lowest level for over two years in the first quarter of in 2017 - but the ac...

BLOG

Food policy returns to focus in Westminster

Amid the political turmoil in the UK caused by the EU Referendum, the resignation of a Prime Minister, subsequent burning debates over the Brexit “divorce” settlement and now by the surprise announcem...

BLOG

Danone closes WhiteWave, who will acquire Stonyfield?

Danone completed its US$12.5bn acquisition of WhiteWave Foods this week. The move will roughly double Danone's presence in North America, where WhiteWave is a top four dairy player. ...

just-food homepage



Forgot your password?