AG Barr has been quenching Scotland’s thirst since 1875, and its iconic IRN-BRU was born in 1901. Maddy White visited the company’s Milton Keynes site to discuss its expansion plans, its moves to reduce sugar levels, and how technology can drive up quality.
A few years ago, the ‘free from’ area of the supermarket was a mere shelf, now there are dedicated aisles for it. Moo Free is a vegan chocolate business based in Exeter who has taken full advantage of this accelerating market, we headed to South West England to find out more.
For good reason, using surplus products is becoming a popular concept with customers and in business. But, baking waste salmon skins and turning them into crisps? We met up with one entrepreneur who is on a mission to put the spotlight on sustainable seafood snacks.
A seamless circular economy is an enviable strategy for businesses. One manufacturer reaping the benefits of such a mindset is the world’s oldest cheddar maker, Barber’s, whose cheesemaking by-products are being made into infant formula products, used in energy creation and even turned into vodka.