With a whole new wave of fancy dressings, salsas and dips on the table, traditional pickles and relishes are competing by becoming more up-market and sophisticated. Susan Birks reports
A bad in-flight meal can make a trip abroad memorable for all the wrong reasons. Susan Birks examines what goes into the development process to ensure meals pass with flying colours
Forget Atkins -- carbs are well and truly back on the menu, say supporters of the glycaemic index.You just need to know which ones to avoid. But is GI just a flash in the pan, or will it alter eating habits forever? Elaine Watson report
A range of wholesome gourmet dishes using the best of British produce has been developed for serving in restaurants and pubs, or even as room service...
The naming and shaming of children's products by Jamie Oliver in his TV show 'School dinners', as well as by lobby groups such as Consensus of Action...
The battle of the bulge remains high on consumer agendas and, as Atkins and South Beach regimes fade from the spotlight, Michelle Knott reviews a new generation of ingredients that could revolutionise fat busting
Consumers expect products to be tasty, convenient and now healthy too. That means low in calories, but high in nutrients. New research is not only looking at producing new healthiy ingredients but also maximising their effectiveness in food
Developers are successfully modernising and extending the savoury pastry category, taking it more upmarket with leaner cuts of meat and cosmopolitan flavour combinations. Lynda Searby reports
The image of soups and sauces is about to get meatier as developers introduce chunkier recipes creating more of a meal. Seasonal variants are also becoming a popular offering, as Stefan Chomka reports
Seasonal and locally-produced foods are in demand in restaurants and are selling well at farmers' markets. Susan Birks asks, can manufacturers add some seasonal gastronomic gusto to their products?
To stay competitive companies are increasingly looking to other countries for inspiration. This month's IFE provides a global perspective of new food developments without even having to leave the UK
Frozen potato company Cheviot Foods has teamed up with pizza company Schwan to create a range of coated wedges under the Chicago Town brand.Launched...
Frozen food producer Oriental Frozen Food (OFF) continues to grow its popular Scooby-Doo branded children's ready meal range with the planned launch...
March appears to be a good month for absinthe, the notoriously strong spirit.Not only has the drink become legal again in Switzerland -- the home of...
It's widely known that fish, particularly oily fish, is good for you. Packed full of essential fatty acids, research shows it can help prevent heart...
Chocolate giant Cadbury Trebor Bassett is continuing to breathe new life into the chocolate category with the introduction of two new products to its...
Unilever has finally decided that if you can't beat 'em, join 'em, with a range of low-carb as well as low-calorie foods under its Slim-Fast slimming...
Health conscious women are driving a newly-established market for low-fat and low-sugar yet indulgent premium ice creams. Stefan Chomka looks at how companies are getting in on the act
Shellfish have historically been regarded as mysterious creatures, to be eaten with caution. But, as Lynda Searby finds out, ready-to-eat products are convincing consumers that shellfish is convenient, safe and in vogue.
