How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?
The big difference these days is the magnitude and the complexity of the challenges facing the food industry, and the fact they all seem to be happening at the same time.
The farming of palm oil has made the headlines because of links to deforestation — but does it have to be that way?
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