Lactalis, the world’s largest dairy company, has recorded a “weak” profit performance last year, with pressure from private label significantly impacting volumes. The company, which is privately owned and based in Laval, Pays-de-la-Loire, disclosed that its turnover increased by 4.3% in 2023, reaching €29.5bn ($31.4bn). However, Chairman Emmanuel Besnier revealed yesterday (18 April) that consolidated net profit “remained weak”, totalling €428m, an 11% increase from the previous year. The profit for fiscal 2022 was €384m, marking a 14% decline year-on-year. Lactalis stated that “2023 was marked by a change in consumer purchasing behaviour, reflected in a fall in sales volumes…
Author: Sam Allcock
Sam Allcock
Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.
Greenyard has bolstered its presence in the plant-based ice cream sector by acquiring Belgium’s Crème de la Crème. The financial details of the deal were not disclosed. This acquisition allows the fruit-and-vegetable giant to take over a production facility in Hasselt, situated in eastern Belgium. Crème de la Crème specialises as a private-label manufacturer of frozen desserts, offering a range that includes ice lollies, sorbet, gelato, and pre-mixed frozen fruit bars suitable for smoothies. The company’s website states that it serves customers across Europe, the Middle East, and Africa. Greenyard announced that this acquisition has added “over 25 years of…
The Finland-based food group HKScan has announced it will rebrand itself as HKFoods. This announcement was made at the company’s Annual General Meeting (AGM) held on 18 April, following the recent sale of its Swedish operations. In January, Lantmännen, an agri-food group based in Sweden, finalised a deal to acquire HKScan’s assets within the country. CEO Juha Ruohola stated the new name will “continue the company’s traditions and reflects one of the company’s core consumer brands, as well as the company’s industry and strategic reference.” Ruohola, who was appointed permanent CEO of HKScan last month, also mentioned: “We continue our…
Meat industry leader JBS has announced a 150 million reais ($28.3 million) investment aimed at doubling the processing capabilities of its beef facility in Brazil. The company, headquartered in Sao Paulo, has disclosed that this financial input into the Campo Grande II site in Mato Grosso do Sul will allow the facility to increase its daily processing rate from 2,200 to 4,400 animals, while employment at the site will surge from 2,300 to 4,600 personnel. This strategic development is anticipated to elevate the facility’s status to the largest beef plant in Latin America and position it among JBS’s top three…
MOD Pizza, a prominent US fast-casual chain, has announced a strategic partnership with Bikky, a developer of customer data platforms for restaurants, aimed at enhancing its customer analytics capabilities across its extensive network of 500 outlets. The collaboration will enable MOD Pizza to refine its marketing and menu strategies more effectively, aiming to resonate better with customers and subsequently increase profits. Bikky will support MOD Pizza in capturing and utilising both digital and in-person customer data. The platform will provide detailed metrics such as counts of new and repeat customers, preferred ordering channels, peak times, and favourite menu items. Furthermore,…
Tim Hortons, the renowned restaurant chain, has broadened its culinary horizons with the launch of flatbread pizza in its Canadian outlets. This latest addition follows meticulous trials at various locations including Mississauga, Ontario, leading to the finalisation of four distinct pizza flavours. From 1 May 2024, patrons will also have the convenience of ordering these flatbread pizzas for delivery through the Tim Hortons app. Hope Bagozzi, Chief Marketing Officer at Tim Hortons, shared her enthusiasm about the new product: “We’ve been working hard on developing new and exciting menu innovations for lunch and dinner at Tims… – and now after…
The US-based bakery-café chain, Panera Bread, has rolled out an extensive update to its menu named ‘New Era’, featuring nine innovative dishes and improvements to twelve classic favourites. Enhancements have been made to several popular items including the Grilled Chicken & Avo BLT, the Turkey & Cheddar Sandwich, the Caesar Salad with Chicken, the Greek Salad with Chicken, the Fuji Apple Chicken Salad, the Green Goddess Chicken Cobb Salad, and the Strawberry Poppyseed Chicken Salad. This menu overhaul was driven by substantial customer input and focuses on offering a broader selection of dishes priced under $10. Panera Bread’s CEO, José…
Gaeastar, an innovative startup known for creating compostable clay drinking cups, is set to commence its U.S. pilot with Verve Coffee on April 22nd. Verve, a coffee chain based in Santa Cruz with multiple outlets across California, will introduce Gaeastar’s coffee cups in three of its locations, with plans to expand this initiative. This pilot marks a significant development following a year of collaboration between the two companies to refine the cup prototypes and integrate them into Verve’s operations. Gaeastar has pioneered a unique 3D printing technology to manufacture these clay cups. The concept originated when company CEO Sanjeev Mankotia…
The US fast-food brand Bojangles is poised to break into the Los Angeles, California market after finalising a 30-unit franchise agreement. The initial openings are scheduled for early 2025. Entrepreneur Lorenzo Boucetta and Poulet Brothers LLC are at the forefront of this venture, set to bring Bojangles’ Southern-style fare to Los Angeles County. With a background that spans hospitality, real estate development, e-commerce, and technology, coupled with his operating partner’s two decades in the restaurant and chicken sectors, Boucetta is well-equipped to lead the brand’s debut in the area. Since moving to Los Angeles in 2009, Boucetta has focused on…
Domino’s Pizza, the American multinational pizza chain, has broadened its menu with the launch of New York Style Pizza. This new menu item is characterised by its thin, foldable slices, topped with a blend of 100% real mozzarella and provolone cheeses. Each Domino’s pizza begins with fresh, never-frozen dough, which is then hand-stretched to achieve a thin base. Customers can enjoy a large three-topping New York Style Pizza for $10.99 or opt for a mix-and-match deal, which includes medium two-topping New York Style Pizzas priced at $6.99 each, provided they order two or more menu items. Members of Domino’s Rewards…