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...
In a previous column I mentioned that I had part ownership of a Gloucester Old Spot pig, Delia, which was due for slaughter. I am now able to report...
Why do British consumers opt for the bland and the boring when it comes to pre-packed meat cuts? We really are an unadventurous lot when it comes to...
The Polish food revolution is well under way, not just in specialist delicatessens, but in major retailers where consumers can't get enough of pickled cucumbers and Pierogi dumplings. Lynda Searby investigates
Experts tell Sarah Britton where to draw the line between developing an expensive product that tastes great, but is unaffordable, and creating a lesser product that looks the part, but doesn't perform well
