Foot massages, cash prizes and a packed social calendar to inspire the troops? They are not a substitute for decent pay and career development, but part of a package of measures that makes The Authentic Food Company one of the best small companies to...
Keeping food and drink at the right temperature throughout the supply chain isn't an especially complex task, but when corners are cut to save costs, problems can arise. Robin Meczes reports.
Effective demand planning for promotions continues to be scuppered by poor communications both within and between companies, according to a new study...
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...
Dr Stewart McLelland is the new md of Macrae Food Group. An experienced and qualified food scientist, he has held a number of senior management roles...
Food and drink manufacturers are looking for bright young graduates who have technical and interpersonal skills, but who also are not frightened by a challenging working environment. Rick Pendrous reports from this year's Careers in Food and Drink...
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?
Careers in Food and Drink Live returns this month with a series of seminars encouraging young people to take up a career in manufacturing, retail or foodservice. Stefan Chomka looks at the details
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
It was only a few weeks ago that Tesco started its initiative on shelf-ready packaging (SRP). Already the big manufacturers that do not have largely...
Fears of soaring driver costs as the road transport directive comes into force this month have been allayed, according to a new survey.The survey of...
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...
Andrew Niznik has returned to Southwall Indian ready meals producer Noon Products as technical director after a spell running an Indian restaurant in...
