how much profit should food companies make?

“Consider how value is distributed along food chains. Think of a traditional balloon, with most ‘power’ concentrated at one end. A gentle squeeze will alter its shape, redistributing that power. At the moment, that balloon is being tested. Food retailers are trying to avoid passing ingredient cost increases onto customers while also avoiding squeezing producers so hard that the balloon bursts. This is the challenge for food companies trying to manage the cost of living conundrum.”

Our Executive Director, Dan Crossley, in his latest column for the Grocer, challenges food companies on how much profit they should make, particularly during the cost of living crisis.

Read Dan’s full column in the Grocer magazine here.

Note – you can view one Grocer article per month for free and/ or register to see three articles per month; otherwise the article is behind a paywall.

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