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Insight

Chicago 2016: Food Trends (Part 1)

A part of our ongoing commitment to produce innovative new products, Macphie monitor trends wordwide....

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Bonkers for biscuits

With the war on sugar rife in the UK, the proportion of consumers opting...

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A cut above the rest

We all have our firm foodie favourites but it seems we’re becoming a little...

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A royal recipe for celebration

Roll out the bunting and look out your best china; the Queen is turning...

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Hybrid hype

Whether it was a strategic step taken to spark interest with the younger generation...

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Green tea and cake: A matcha made in heaven?

Described as an ‘antioxidant powerhouse’, matcha green tea is said to be mood enhancing...

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BBQ bonanza

As the warmer weather creeps in temperatures rise, consumers look to embrace this popular...

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Coffee shop concepts

The Macphie team recently conducted a workshop alongside specialist food suppliers, Andrew Ingredients, to...

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Meeting the needs of the Millennial

Born between 1982 and 1993, there are around 80 million Millennials making waves in...

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Creating the contrast

Contrast is key in 2016 with consumers looking for a mash-up of tastes, textures...

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Father’s Day Favourites

With some operators reporting a 15% sales uplift on Father’s Day, this annual holiday...

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Macphie’s journey to sustainable palm oil

Palm oil is a versatile raw material used as a key ingredient by food...

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Rise of the ‘Breakfastarians’

With 80% of Brits now stating that breakfast is the most important meal of...

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Black garlic – superfood!

Superfoods have been in vogue for some time but none are more interesting and...

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The buzz around insects

Of all the trends to reach our shores none are more bizarre than the...

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