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Food Trends, Cuisines and Flavours 2023/24

20
Jan

Sourced from a host of global experts, the latest guide to the flavours, cuisines and trends at the leading edge of food in 2023.  

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Inputs, Inflation, Costs and Commodities Dec 22

08
Dec

Inputs, Inflation, Costs and Commodities Dec 22 The latest in our monthly series forecasting and tracking inflation, commodity costs, energy, transport, packaging and their impact on food and drink producers, […]

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Inputs, Inflation, Costs and Commodities Sep 2022

07
Oct

Inputs, Inflation, Costs and Commodities Sep 22 The latest in our monthly series forecasting and tracking inflation, commodity costs, energy, transport, packaging and their impact on food and drink producers, […]

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Global Travel Webinar Video (Sept 22)

27
Sep

A view of the travel retail channel and its opportunities which we explored in our webinar on September 22nd 2022.

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Organic Webinar Video (Aug 22)

12
Sep
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Maximising Provenance Webinar Deck (Aug 22)

31
Aug

At a recent webinar Trinity McQueen presented insight commissioned by The Knowledge Bank looking at the importance of provenance and country of origin.  Whilst the research looked at the countries […]

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Inputs, Inflation, Costs and Commodities 28 July 22

27
Jul

Inputs, Inflation, Costs and Commodities 28 July 22 The latest in our monthly series forecasting and tracking inflation, commodity costs, energy, transport, packaging and their impact on food and drink […]

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How to use Food Trends to create innovation in Foodservice

20
Jul

The Food People presented this insight into how to create innovation in foodservice at The Knowledge Bank’s ‘Focus on Foodservice’ conference in March 2022.

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Robots, Ghosts and the Squid that never was: The Technology of Foodservice

20
Jul

A view into how technology is being utilised in the foodservice sector today and in the future – this presentation was presented at the ‘Focus on Foodservice’ conference in March […]

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Provenance, Sustainability & Country of Origin – The Chef’s Perspective

20
Jul

This research which was commissioned by The Knowledge Bank was presented at the ‘Focus on Foodservice’ Conference in March 2022.

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