There has been a surge in the number of Britons taking packed lunches for work – a clear indicator that the post-pandemic return to the office is almost complete. But with more workers eating their midday meals al desko, how is office morale being impacted? And how can food and drink brands respond?
Despite being the largest producer of milk in the world, India has traditionally never been associated with cheese production. But things are rapidly changing, with a slew of artisanal cheese companies mushrooming around the country due to a rising economy and a desire for novelty and globalisation.
Gut health conversations have been buzzing in Britain, and at the forefront of it all is the iconic fermented kombucha. But how is this wellbeing-boosting drink fitting in with British drinking culture and health-conscious consumers and how can brands learn from this growing trend?
Blending the warmth and cosiness of a home with an upscale dining experience, supper clubs give home chefs a chance to test the waters and kickstart their careers. By providing Indians a platform to forge meaningful connections, they nurture camaraderie and belonging in a heavily digitised India.
In a time marked by growing uncertainty and financial challenges in the brewing industry in both Britain and the US, heritage beer brands can represent a valuable resource for businesses to tackle these obstacles. But what exactly underlies the appeal of historical beers?
The air fryer is one of the most popular gadgets kitchens have seen in recent times, hailed by many as a game-changer. But as our infatuation with air fryers grows into a long-term relationship, how is it changing our cooking habits at home, from what we eat to when and how we go about cooking?
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