How do you innovate products and processes in a sector that has, at its core, remained very traditional for years? One cheesemaker provides the perfect case study of how to innovate using three different approaches.
Cheddar is one of the best-known cheeses in the world. It originates from the small village of Cheddar in Somerset, South West England, and it has been produced there since the 12th century.
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.
Vertical Farming is a new approach that could help solve the world’s escalating food chain crisis. And it is all made possible by data and lean manufacturing.
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.
Where is your favourite wine from? Your answer probably isn't Battersea. The area may be more famous for its power station, but it's also home to an urban winery that sources its grapes from just down the road.
It may have been released over a month ago but we thought we would delve a little deeper and look at some of the manufacturers that made this year's Harvard Business Review Top 100 Best-Performing CEOs. And we were surprised by what we found.
