Tackling the shipping container crisis with help from AI
With thousands of companies being impacted by the shipping container shortage, could artificial intelligence be the solution to this problem?
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“We’re using nature’s own efficiency” – Nature’s Fynd on making protein from microbes
Nature’s Fynd, a US firm making meat and dairy alternatives through microbial fermentation, has attracted more than US$500m from investors…
“Retailers have seen the value in the category” – Nomad Foods’ Steve Challouma on the factors favouring frozen food
Andy Coyne speaks to senior Nomad Foods executive Steve Challouma about the outlook for the frozen food category in the…
Inside Cervest’s plan to map the world’s climate risk
Extreme weather events are becoming more common as the planet heats up, but it’s a risk that many businesses are…
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“Most plant-based cheese hasn’t been ambitious enough” – Swedish start-up Stockeld Dreamery outlines plans to crack non-dairy cheese
Just Food speaks to Daniel Skaven Ruben, head of strategy and special projects at Stockeld Dreamery, about the fledgling company's…
“Canned seafood was not connecting with the consumer the way it should” – John West boss Paul Stephenson on plans to attract millennials
The UK company's managing director tells Andy Coyne why he is seeking to position the company as “beyond canned fish”
“We are in a better shape than two years ago” – Ecotone CEO Christophe Barnouin talks going private, Covid-19 and sustainability
Ecotone CEO Christophe Barnouin talks to Dean Best about the European group's growth plans and the importance of environmental sustainability.
“No company does very well” – why the Global Alliance for Improved Nutrition believes industry must do more on malnutrition
GAIN executive director Lawrence Haddad discusses how food companies can make a positive contribution to global efforts to end hunger…
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