The organic wine category has been growing for several years: but as consumers become more and more concerned about what they eat and drink there's now a real sense of acceleration in the category. And the latest figures show impressive growth in...
Natural mineral and spring water brands are built on their provenance, making their source a unique part of who they are. But with increasing pressure from man's impact on the planet, how are brands protecting their water for the future?
European beer production reached an eight-year high of nearly 39.7 billion litres in 2017: with the region now boasting 9,500 brewers. Around three-quarters of these are microbreweries and SMEs, helping boost a shift towards greater diversity and choice....
Cans are predicted to keep growing in popularity over the coming years: but as they do so, manufacturers will want to create increasingly diverse portfolios to stand out in the market place. For manufacturers, this brings additional demands and a need...
Carlsberg introduced its ‘Snap Pack’ this year: which replaces plastic wrapping on six packs by instead gluing the cans together. But while the idea might sound relatively simple, the technology had to address the challenge of being sufficiently strong...
A French vineyard has found an innovative and interactive way to do business responsibly by pairing with a local urban farming collective. "We’ve left the purely capitalist way of doing business," says its owner.
An entrepreneur has partnered with an Argentinian conservationist to create Champatea to promote and raise funds for a restoration project in Argentina called ‘Milking the Clouds’.
Sidel has received US Food and Drug Administration (FDA) approval for its Aseptic Combi Predis blow fill seal filler following a test run with a dairy customer in North America.
An MiR100 portable heavy goods robot by Kantum and a flying drone called Prodroneto, which will be launched in December, made their debut at this year’s Tokyo Pack 2018.
Sidel is seeing a growing demand for premiumization of packaging and said most customers want to develop ‘a premium execution of one of their packaging range’.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
