Stories, advice and insights from the food industry.
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We explore why higher production volumes no longer guarantee profit, where margins are actually created, and how automation, analytics, and logistics management help reduce costs and improve efficiency.
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Fresh produce businesses can maintain stable sales while quietly losing profit. This article explores where hidden losses occur — from production and logistics to the retail shelf, why they often go unnoticed, and how technology helps identify the points where margins are being eroded.
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The fresh market paradox: why “local” products lose to imports — and how it relates to price, logistics, and retail.
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Why Appearance Has Lost Its Impact on Sales: Taste, Origin, and Logistics as New Drivers of Demand in the Fresh Juice Category
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Year-round production has made familiar vegetables available year-round, but it has also changed economics, technology, and perceptions of quality.
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We explore why potted greens are appearing on supermarket shelves, how profitable this format is for retailers, and whether it will become mainstream or remain a niche product.
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Import, greenhouse, or freezing—which berries should you choose in winter without losing flavor?
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