Europeans More Open To Food Innovation Than In The Past, Study Finds
European consumers are more open to food innovation than in the past, but acceptance still depends on trust.
Innovation
L’actualité de l’alimentaire, des boissons, de l’hygiène-beauté, de l’entretien, de la distribution et des services PGC, mise à jour automatiquement, avec un lien vers l’éditeur d’origine.
Chocolate makers are defending themselves against cocoa price swings
Despite a recent decline in prices, Mondelēz International and Hershey are rethinking their supply chains and relying on innovation to reduce their dependence on the commodity.
Food innovation no longer happens in the lab alone
Food innovation increasingly depends on ecosystems that can move concepts to shelf faster.