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
Dairy firm Emmi UK is branching into the cheese market with Minicol, a cholesterol-lowering substitute for cheddar cheese. Minicol is made using the...
Weetabix has given its Ready brek brand a makeover to widen its appeal to youngsters and their mums with new flavours and portion sizes.Chocolate and...
Eating yourself beautiful? It seems an unlikely proposition, and yet one that some big food firms think offers huge potential opportunities. Kathy Watson reports
Forget old men with heart problems spreading their toast with cholesterol-lowering margarine and planning their next Saga holiday. Functional has hit the mainstream, says Elaine Watson
Buxton Foods is targeting the foodservice market with fresh gluten-free organic bread with no preservatives, improvers or artificial flavourings.The...
A range of cooked, quick frozen rice and pasta products are now being offered to ready meal producers by Icefresh Foods.Because they are individually...
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
