Pickled Shallots and Onions in Balsamic Vinegar are the two latest additions to Petty, Wood's range of pickled products under its Epicure brand."Our...
Dieters craving a guilt-free pastry fix will be rejoicing over the news that a cheese and onion savoury pastry roll has been developed under licence...
Although he started out as a chemical engineer focusing on kit, Steve Williams soon realised that success was largely down to the way you motivate the people who operate your machinery
The Food and Drink Federation (FDF) has appointed an external communications company to help convey a more positive message about the industry after...
Pushed one way by ever-tighter budgets and another by the need to innovate, brands and their packaging suppliers are increasingly looking to academia...
Recruiting graduates into the food and drink manufacturing industry is a bit like leading a horse to water and trying to make it drink, Rebecca Green finds out what can be done to ease the burden on employers
Chips, chicken nuggets and ice cream. The kids menu at the local pub is enough to get most nutritionists running for cover. But are things any better at school or the supermarket? Elaine Watson finds out
As chilled seafood sales continue to rise, Sarah Britton talks to NPD experts to find out what is driving the seafood industry and the trade secrets manufacturers are adopting to raise their game
Ingredients manufacturers are put to the test as snack processors demand salt and sugar substitutes to transform their naughty nibbles into tasty, but healthy treats. Sarah Britton looks at the latest developments designed to make mouths water
Premium sandwiches and healthy wraps are all the rage right now, but is it just a flash in the pan or a trend that's set to continue? And where does it leave the old faithfuls? Rebecca Green finds out
Sarah Britton observes how food and drink manufacturers have incorporated omega-3 fatty acids into their products to promote heart health on a global scale
Thanks to education secretary Ruth Kelly's campaign to get rid of 'junk food' in schools, snack manufacturers are reformulating their products. But not everything is as healthy as it seems, says Sue Scott
Improving efficiency and making a profit while keeping customers happy is a tall order, but one that can be met with the right equipment, as John Dunn discovers
It has been well publicised that the tongue can sense sweet, salt, sour and bitter, but while some of us are still trying to get our heads around the...
Producers of high quality ready meals for catering are being undermined by low-gauge foil trays from the Far East, some of which are being sold on by...
