King of the castle
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- Published: 28 May, 2008How did you get into food development?
Save your cash with starch
- Published: 28 May, 2008A breakthrough solution from National Starch Food Innovation will allow dairy manufacturers to maintain eating quality in yoghurts, while significantly reducing costs.
Fruity flavours keep it sweet
- Published: 28 May, 2008International flavour and savoury ingredients expert, Synergy, has launched a line of sweetness boosters for dairy applications.
Positive reaction for enzyme
- Published: 28 May, 2008Ingredients giant Danisco has started to produce Chymostar Supreme, a proprietary, fermentation-produced chymosin, which is designed for use in cheese production.
Cheese turns on the charm
- Published: 28 May, 2008In response to consumer demand for sophisticated speciality cheeses, Dairygold Food Ingredients UK has launched the Taste Discovering Cheese brand.
www.istockphoto.com_Doram
A rough old deal
Consumers aren't willing to pay extra for products that are 'high in fibre', according to a Food Manufacture survey. Sarah Britton reports- Published: 28 May, 2008High fibre products have been around for donkeys' years, but it seems that although two thirds of our survey's respondents have tried and enjoyed such foods, they are reluctant to put their hands in their pockets for the privilege.
A place in the sun
After spending years on the shadier side of sales, Caribbean foods may be about to come out into the sun. Lynda Searby gets hot and spicy- Published: 28 May, 2008The Caribbean islands might get their share of sunshine, but in the UK their food has been overshadowed for years. Britain has a history of West Indian immigration that dates back centuries, and according to data from the last census, Caribbeans account for 1% of the British population, making them the third largest ethnic group (Indian and Pakistani being the two largest). However, Caribbean food has not been popularised to anything like the same degree as Indian and Chinese cuisine, with the vast majority of Caribbean food sold as traditional fayre via niche outlets to people with Afro-Caribbean heritage.
Epic Scotland
Top of the pops
Soft drinks have come a long way since the launch of the first orange squash. Rod Addy explores a changing market that is far from soft- Published: 28 May, 2008Glance at Mintel or Datamonitor's global product databases and the number of ingredients combinations alone in soft drinks launched in the past year will have you reaching for a bottle of Lucozade.
www.istockphoto.com_Ashok Rodrigues
Cool, calm, but not collected
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- Published: 28 May, 2008Despite many attempts to increase UK ice cream sales and to make ice cream less seasonal and less dependent on the vagaries of the British weather, average consumption remains stubbornly stuck at around 11l a head.
www.istockphoto.com_Claudia Dewald
No free rein for free from foods
Manufacturers of foods for restricted diets are struggling to gain listings in retailers because of an image problem, says Sarah Britton- Published: 28 May, 2008You could be forgiven for thinking that the market for 'free from' foods is minimal - just 2.5% of the UK's population suffer from food allergies.
Are retailers and caterers taking longer to pay invoices now than a year ago?
- 09 - 10 October, 2008
CIES Supply Chain Conference - 10 - 12 October, 2008
Food for the Brain conference - 13 - 14 October, 2008
Snack food processing and product formulation - 14 October, 2008
The World Turned Upside Down - 15 October, 2008
The Manufacturers Sporting Challenge - 16 October, 2008, 8:30
Wellness Seminar
