Welcome to our penultimate issue of 2023 – and it’s a bumper one. Pasta and sauces go under the microscope, with the frozen sector receiving a welcome boost. We also look at the virtues of in-house creativity.
Easy-to-use high-temperature ovens are very much in vogue, as is induction technology and a desire for versatility. Continuing that theme, I spoke to experts in the NoLo field, which is becoming a significant financial opportunity for the Italian food sector.
But you’ll notice a real vibrancy and colour, with interviews, a restaurant launch and recipe special. Not forgetting our final preview for the biggest night of the year – the PAPA Industry Awards at the Royal Lancaster London. Hope to see you there.
