With the UK starting to go for gochujang, PURE NPD gets together with development chef Philli Armitage-Mattin to discuss dishes, combinations and other potential opportunities in the Asian condiment space
With lockdown stripping producers of crucial restaurant business, fermentation specialist Eaten Alive has opened its chef range to the public, with co-founder Pat Bingley telling PURE NPD that reinvention has been necessary in this “brutal” new reality
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