Stringent hygiene procedures and good cleaning routines are essential in maintaining the very highest levels of cleanliness in high risk food processing areas. It's something many hospitals could learn from, reports John Dunn
Ready-to-use pastry manufacturer Saxby's has promoted former operations director Brian Homewood to the new role of commercial director. He has worked...
Why hire a full-time chef when you only need his expertise three times a year? Elaine Watson looks at the rise of the interim market in product development
Fall foul of the Provision & Use of Work Equipment Regulations or Health and Safety at Work Regulations and you could face unlimited fines or even corporate manslaughter charges, says Andrew Litchfield
I recently came across a bad example of a warehouse draft contract, which failed the two basic rules of 'fit for purpose' for relationships where the...
Buxton Foods is targeting the foodservice market with fresh gluten-free organic bread with no preservatives, improvers or artificial flavourings.The...
Philip Jones has joined Riverside Food Services as cold store manager at its recently acquired facility in Four Crosses, Powys. Jones brings a wealth...
Smart talking chancers out to make a fast buck, or the real drivers of change in the industry? Elaine Watson explores the role of interim managers in food
Factory gate pricing has proved a doubled-edged sword for Wincanton, hitting volumes going through its chilled consolidation centres on the one hand,...
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
It's a familiar tale of woe, and it starts in the classroom. Teacher shortages, poor links with industry, a raft of more enticing options at GCSE, A-level and degree level, and a skills shortage that could turn into a timebomb if the industry doesn't...
It's roughly 1,000 miles from Northern Spain to the UK Midlands by road. That journey has a current commercial cost of around 70p per case for double...
