In foodservice, new products are constantly being introduced. They are tested, sampled and, in many cases, trialled in live kitchens with genuine interest. On paper, many of them make sense. They align with current trends, meet quality expectations and appear…
Veganuary has firmly moved beyond novelty. What started as a consumer challenge has become a recurring January reset for menus, buyers and operators across foodservice and manufacturing. As we move into 2026, Veganuary now functions less as a moment of…
The Opportunity Each January, Veganuary inspires millions to explore plant-based living and for foodservice operators, it offers a major chance to attract new diners, refresh menus, and showcase innovation.In 2025, the campaign reached an estimated 25.8 million global participants, with 81 percent…
In today’s market, convenience and quality go hand in hand. Shoppers still want to cook from scratch, but they expect it to be easy, clean, and full of flavour, no fiddly prep, no leftover ingredients, no waste. That’s where IQF…
In today’s cost of living climate, customers still crave indulgence but with sharper eyes on value. The dessert course remains a reliable profit driver for foodservice, yet it calls for smarter thinking. The focus now is on affordable indulgence, desserts that…
The conversation around sustainability in food production often focuses on ingredients, packaging, and transport. Yet some of the most meaningful innovations are happening quietly in the cold chain. From smarter freezing techniques to energy-efficient storage, the frozen sector is redefining…
