As the obesity tide rises, the children's food market in the UK offers a wealth of opportunities. But developing food products that parents approve of and children will eat is a tough call. Sarah Britton reports
I was already missing my meat as we made our way to Saf restaurant in Shoreditch, London. Saf serves raw cold food. It doesn't sound very appetising,...
Lotus roots could be the next craze gracing plates of sandwiches or garnishing 'cheffie' dishes in upmarket restaurants, if developers at specialist...
Despite the present economic climate, a new study of UK brand managers has disclosed that over half plan to launch the same number - if not more - of...
It is no secret that vegetarians tend to get a raw deal when it comes to eating out due to the limited options available to them.But vegetarian menu...
Donnie Munro tells Sarah Britton about his restaurant days at Skibo Castle and how they prepared him for his new role as business development chef with McCain Foodservice
When it comes to ice cream, consumers are fair-weather friends: when the sun goes in, it's left in the cold. But premium and healthy offerings may help ice cream to become more than just a summer fling, says John Dunn
A holiday is a time to rest, reflect and recharge, but more importantly to experience and learn from other cultures.People don't generally go to Cuba...
It takes more than a quick sales demo to convince chefs to invest in a new product range, claims McCain Foodservice business development chef Donnie...
With the spotlight on reducing the big four macronutrient nasties: sugar, salt, saturated fats and energy, from pre-packed processed foods in recent...
A former director at Geest, Andrew Mitchell, has set up True Foods in Yorkshire in a bid to get back to making more creative products."My position at...
Creaminess, stability and shelf-life are key elements to making high quality ice cream, but these are particularly challenging to achieve in low fat...
Good things come in small packages, but firms must approach the subject carefully if they are to convince consumers that the same is true of food portions. Mary Carmichael investigates
Magnum ice creams have been miniaturised in a bid to increase consumption levels.At half the size of a standard version, Unilever's Magnum Minis are...
Specialist pasta meals supplier Pasta King, has introduced quinoa (pronounced keen wah) as a main ingredient in a new sauce to get more vitamins into...
