Low-to-no alcoholic beverages are a growth space exciting the drinks sector. Experts from FoodNavigator and sister publications BeverageDaily, The Grocer and Lumina Intelligence weigh in on the segment’s prospects.
What will we be eating this year?
Brand consultants,
market analysts and chefs
explain how a product
gets to be cool
By Tony Naylor / The Guardian
Every January, the British food media attempts to predict which ingredients and dishes will define the next 12 months. A new year means new food and magazine tip-lists of cool ingredients. It is traditional. This inexact science, a blend of research, intuition, wishful thinking and cribbed retailer data might, depending on your point of view, seem either harmless or ridiculous. But it has been lucrative for those selling craft gin, pulled pork, acai berries, gochujang, pastry stouts or any of 101 items that in the past decade have found themselves hailed as The Next Big Thing.
Food fanatics used to obsess over kimchi – and this year it might be teff or guanciale. Brand consultants, market analysts and chefs explain how a product gets to be cool
The Grocer of the Year: Tesco
Tesco UK CEO Jason Tarry spoke to The Grocer about the industry’s response to the pandemic
Tesco celebrated its 100th anniversary in 2019 with some eye-catching manoeuvres. But a century after founder Jack Cohen used his £30 demob money to forge the business, the year will also be remembered for the completion of a four-year turnaround under CEO Dave Lewis.
Its relentless focus on customers and back to basics approach – one Cohen would have admired – has seen the UK’s biggest retailer win back the loyalty and even the affection of customers, with a focus on value for money and loyalty, and crucially there was also a return for shareholders, with Tesco meeting its target to reach a 3.5%-4% margin six months ahead of schedule.