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Ready Meal Food Trends: exoticism, convenience and the artisan producers leading the industry today

From the heady heights of 1960s exoticism to the frozen food phenomenon between the mid-70s to the early 80s; E-numbers and horsemeat scandals to the healthy, organic dishes being produced in 2015– it’s been quite a ride for the iconic ready meal. What are the biggest contributing factors for where the ready meal is today?… Read more

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Innovation in product packaging – What challenges and advantages are there for SMEs?

For many small to medium enterprises, perfecting your packaging can seem a timely and costly endeavour. But as one of the UK’s leading packaging experts explains, it might not be as daunting as first thought… In an ideal world, all companies would have packaging solutions in place which are simultaneously good for the environment, low… Read more

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A summary of the Food and Drink Expo 2014

From March 24-26, the Birmingham NEC threw open its doors to the much-anticipated Food and Drink Expo 2014, welcoming over 700 exhibitors and thousands of visitors. Organised by the publishers of The Grocer magazine, the expo is widely recognised as *the* food and drinks trade event, providing a great route to market for the entire… Read more

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KernPack’s summary of the Food and Drink Expo 2014

From March 24-26, the Birmingham NEC threw open its doors to the much-anticipated Food and Drink Expo 2014, welcoming over 700 exhibitors and thousands of visitors. Organised by the publishers of The Grocer magazine, the expo is widely recognised as “the” food and drinks trade event, providing a great route to market for the entire… Read more

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Five key food and drink trends in 2014

Shoppers’ attitudes are changing – bad food is out and feel-good food is in. Partly due to the press, Brits are starting to feel more guilty about what they’re putting in their mouths and want to know more about where their food comes from. This in turn is having a big impact on the food… Read more

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What has fuelled the growth in popularity of artisan charcuterie snacks in Britain?

What has fuelled the growth in popularity of artisan charcuterie snacks in Britain? Whether it is prominent on the main menu or proudly sitting on the counter, artisan products of this kind have seen something of a rush in recent years. The question some food producers and wining/dining establishments may be pondering is why such treats have suddenly entered the national consciousness – what heady cocktail of social, economic and political factors combined to create this whirlwind?

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The National Cupcake Championships

‘The Great British Bake Off’, ‘Cupcake Wars’, ‘Cake Boss’… you can’t fail but to have noticed the plethora of delicious baking programmes that have hit our television screens over the past few years; feeding our appetite for all things sweet and spongy. As a result, cake-making has experienced a stratospheric revival, which (expanding waistlines aside),… Read more

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Industry Insights : Insects, the latest sustainable food?

The immediate reaction to seeing someone consume a insect, whether alive or dead, is to cringe, grimace, turn away or do something of a similar nature. That’s the situation at present, but things could soon be about to change.

Eating an insect might not sound like the most pleasant of experiences. Many people have only tasted a caterpillar, grasshopper or similar for the sake of embracing a different culture while holiday. Still, the facts don’t lie.

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