Interviews

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“We’ve reset the business in a more profitable, more focused place” – Amy’s Kitchen CEO Paul Schiefer talks strategy and evolving US market

After two decades at Amy’s Kitchen, Paul Schiefer was installed as CEO at the US food group earlier this year,…

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“We wanted to rocket fuel our growth” – Borough Broth CEO Ros Heathcote on funding, GLP-1s and AI

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Pure poultry: Scandi Standard CEO talks M&A, ESG and strategic focus

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Gut feeling: Biomel’s UK plant‑based gut‑health push

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“It’s a challenging sector” – Oscar Mayer CEO Ian Toal on forces shaping ready meals

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“We start with what our strengths are” – Sargento innovation chief on US dairy group’s NPD strategy

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Bel’s Negar Sedghi on capacity, GLP-1 and “marketing to algorithms”

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“Hot is probably an understatement” – Wholebake CEO John McMullen on the surge in snack bar enquiries

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“We’re the biggest plant-based company in Europe. We have all the cards” – The Vegetarian Butcher Collective CEO Rutger Rozendaal talks up category

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“If we didn’t shift, we probably wouldn’t survive” – Steakholder Foods CEO Arik Kaufman on the switch from cultured to plant-based meat

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“We see protein as one of the foundations of healthy food” – Lactalis health and nutrition chief Anne Supplisson on dairy trajectory

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“There’s an opportunity to recreate the narrative” – Chunk Foods talks US push and plant-based meat’s image problem

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“It’s not a linear exercise” – Libstar CEO Charl de Villiers on consolidation challenge for private-label and branded group

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Greencore CEO Dalton Philips admits “there’s a lot still to be done” post Bakkavor merger

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“No-one’s done that in the US before” – John Foraker talks strategy at Once Upon a Farm

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“People still want to indulge” – Toms Group CEO Annette Zeipel surveys GLP-1 wave as confectionery grapples with cocoa volatility

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“Gut health is just a better way of eating” – Bio&Me’s Jon Walsh on fibre coming back into fashion

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“There is no second chance to create a good first impression” – Heura Foods CEO Marc Coloma on the plant-based evolution

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Cerealto CEO Bosco Fonts talks contract manufacturing tailwinds

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“We need to understand the ‘why’” – Valio innovation VP talks protein, GLP-1 and AI

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“We are acquisitive…and active in deals right now” – Glacier’s Matt Frost on Europe’s ice-cream market

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“Our brands have a legacy we need to protect – not for us but for the future” – Deoleo talks sustainability priorities

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Meal ticket: Ireland’s DMC Foods targets UK market

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“There’s still too many small brands. There will be consolidation” – Livekindly Collective CEO David Suarez on the meat-free challenge as profit wheel starts turning

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“As challenger brands, everything we do must be different” – Made Uncommon CEO Calum Haggerty grapples with the “big guys”

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Private label is “transitioning and getting much more sophisticated” – Snak King CEO Michael Axelrod discusses snack leadership ambitions

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“It’s not all about how much protein is in the product” – The Protein Ball Co. sees opening as consumer scrutiny rises

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“The gut-health wave is finally here” – The Gut Stuff’s ambition to build “mass-market” brand

Kristian Bayford

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“We can expand market significantly for plant-based cheese” – Bettani Farms CEO Sandeep Patel takes on stretch-and-melt challenge

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“There is a renaissance of innovation” – Tandem Foods CEO Michael Buick talks US co-manufacturer’s growth agenda

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The Nutriment Company stalks twin pet-food deals in sales growth quest – CEO Anders Kristiansen talks M&A, strategy

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“We are leveraging a mega-trend in the market” – Aleph Farms CEO Didier Toubia on bid to reach cultivated-meat profitability

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“We don’t see chilled working. We’re more bullish on frozen” – V2Food’s Tim York sees opening in US plant-based meat

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“We’re looking for businesses with a unique go-to-market strategy” – acquisitive Creo Capital sets out game plan

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“We want the capacity of the tanker and the speed of the little boat” – Beechdean MD Andrew Howard on competing in UK ice cream

Kristian Bayford

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Mars rings innovation “magic triangle” – R&D VP Karina Zimerfeld on quest for brand loyalty

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“Our objective is to be Europe’s most exciting pizza company” – Crosta Mollica chairman David Milner

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“It had to come back to doubling down on product quality” – White Rabbit’s Nick Croft-Simon on how UK gluten-free firm’s investment is paying off

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