Features

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Features

Personality, not points: retailers need to move away from rational loyalty schemes and engage with shoppers at an emotional level says Kees Jacobs

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Features

There’s a lot of talk about artificial intelligence (AI) as the next best thing since sliced bread. But what does AI really mean for the food industry and what are the implications, asks Stephanie Duvault-Alexandre?

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In this feature, Dan Plimmer explores how businesses can overcome the current and future skills shortage in the FMCG sector

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Features

An innovative e-pod system is helping Bidfresh to shore up its supply and logistics

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Features

Phil Kaufman takes a look at improving energy management in food and beverage production – a strategy combining data and control can help manage energy-related costs

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Rob Straathof highlights some key hospitality trends to look out for in 2018

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Eric Winandy explains how, with the right systems, chilled logistics can save the planet

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Brexit: the chance for a more sustainable food future? By Sue Dibb

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Meet the innovators shaping the future of food, health and nutrition at London’s ExCeL, 20–22 November 2018

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Features

Refillable reservoir dispensers used to be the standard way to provide soap in washrooms – and many companies in the food manufacturing sector continue to hold on to these so-called bulk systems

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