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Much has changed since the days when “sustainability” was little more than a buzzword to most. Over the past 20-30 years, businesses have gradually begun to grasp the true value and relevance of sustainability as a driver of business performance, no longer viewing it simply as a necessary part of […]
When the worst inflation crisis in decades hit the US last year, soaring general grocery prices were among the headline-grabbers from the food world.
With inflation at 40-year highs, nearly half of consumers say that cost and value are the most important factors they consider when buying food.
As 2021 comes to a close, uncertainty continues to reign in many areas of everyday life, including how people source and eat their foods.
The past couple of years made us realize how much we rely on getting together with friends and family — and on just getting out, period, and doing things that don’t involve a screen — to add meaning and fulfillment to our lives.
What does it mean to “live responsibly and ethically”? The answer can vary widely, for individuals as well as for businesses, organizations and other groups.
It’s one thing for a company to create ambitious environmental, sustainability, animal welfare and other goals related to ethical living.
Today’s consumers want it all. Flavor, quality and variety are givens. But to be successful, bakers must also often deliver things like convenience, healthfulness, a clean label and a commitment to social responsibility — just to name a few.
It’s not hard to identify many of the trends dominating the food world today: convenience, premiumization, ethnic flavors, healthfulness, clean label, artisan, experiences.
“Good for you” has a long track record. Food producers and marketers have been touting the health benefits of their products for as long as there’s been food to sell.
