Should Europe's food majors make more use of co-manufacturing?
Join Our Newsletter - Get important industry news and analysis sent to your inbox – sign up to our e-Newsletter here
X

Should Europe’s food majors make more use of co-manufacturing?

By Simon Creasey 26 Jun 2019 (Last Updated September 13th, 2021 12:20)

The benefits of co-manufacturing can range from cutting costs to quickening innovation - but larger food companies in Europe use the practice less than peers in North America. Why?

Subscribe to Just Food

Join over 62,000 food industry professionals by unlocking full access for just $1 (plus VAT if applicable)

Already a Member? LOGIN HERE

Just Food membership gives you:

  • Unlimited access to Just Food content including in-depth analysis, exclusive blogs, industry executive interviews and management briefings
  • Unbeatable market coverage from snacks, bakery and retail, to M&A and food safety
  • Unrivalled food industry comment from journalists including Dean Best, Andy Coyne and Simon Harvey

Want multi-user access? Explore our multi-user & corporate memberships

70% of the food companies in the Forbes Global 2000 use Just Food