Speciality Food Magazine Feb/Mar 2019 Edición anterior

From practical advice to inspiring interviews, the February issue of Speciality Food is packed full of ideas to help you make your business more eco-friendly - and welcome a new sustainability-focused customer base along the way. Renee Elliott, founder of Planet Organic and co-founder of Beluga Bean, tells the story of her journey towards life as a pioneer of the UK's organic market; we look at the ways in which retailers can be more sustainable; and explore the surprisingly tasty world of 'trash food'. We take a look at the French Champagne houses setting root in UK soil, and ask if markets and pop-ups could be the future of food retail. Plus, we explore the new generation of frozen food products - rest assured, they're a world apart from prawn rings and dodgy pizzas. Also within this issue you'll find news and views from our esteemed contributors, plus the latest edition of Drinks Buyer - our exclusive round-up of the hottest products and trends in today's drinks industry.