Why the man behind Dublin’s Mad Egg and BlockBurger restaurants has pivoted to takeaway.
As Covid-19 restrictions bite, restaurants and producers are finding new ways to get food out to consumers.
The dairy giant is investing in plant-based products but milk and cream still rise to the top.
After branching out from yoghurt company Glenisk, his family’s business, Brendan Cleary is going vegan.
Brian O’Sullivan is plotting the protein bar company’s expansion after investment from US giant Hershey.
Christmas dinner 2.0: The bird, it seems, is not the only word.
The traditional burger isn’t going anywhere, but food businesses are capitalising on the rise of alternatives.
Fine-dining eateries still grapple with skills shortages and rising labour costs.
Meet Seattle-born Katie Cantwell, the founder that is busy building out the popular cafe chain.
The company recently rolled out its frozen vegetable products in 3,000 US stores.
The pair are planning to roll out ranges with the likes of Kepak, Manor Farm and Strong Roots.
Deliveroo, Just Eat and others have recorded a spike in orders for plant-based takeaways.