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The research also found that 60% of consumers have concerns over how long milk has been left out, if the milk jug has been contaminated or whether the jug has been cleaned properly, when it comes to tea and coffee out-of-home. Of those asked, 68% of...

In the report allergy specialists and charities warn that essential information and life-saving actions are being diluted in a ‘sea of over diagnosis’. It is a collaboration among the British Society for Immunology, Cochrane UK, Allergy Academy...

John Pinder, managing director of Lynx Purchasing, said: “Inflation is at a historically low level, and as we move from spring into summer the availability of UK meat, seafood and fresh fruit and veg is generally very good, quality is high, and value...

Respondents to the 2014 Gram Green Paper had little no awareness of schemes to help businesses become greener. The panel, comprising of industry experts, will discuss how to access the variety of schemes and incentives available, from capital...

Supported by top industry names, the ‘Thunderclap’ kicked off KNORR gravy’s wider gluten-free campaign. Brian Turner, Mark Sargeant and Willie Pike all pledged their support during Coeliac UK Awareness Week to highlight the issue within the industry...

The campaign is targeting 10 million people around the world to give up meat for one on Monday 15th June to raise awareness of food security issues linked to the world’s ever growing population. The campaign also highlights how reducing meat...

The day is also an opportunity to raise up to £1,000 for Springboard, the charity that helps disadvantaged people find work in the catering industry. KPs are the people who clean the kitchen, clear the clutter and help prepare food. They fix, mend...

With effect from June 1st, 2015, the three new members are, Lancashire-based Barkers Catering Equipment; Peterborough’s A-Z Catering Equipment; and Cheshire-based The Catering Design House. Charvet Premier Ranges, based in West Sussex, has joined...

Experts from the EFSA’s Panel on Contaminants in the Food Chain (CONTAM) have insisted the conclusion hasn’t changed since the draft opinion was made available for an open public consultation in July 2014. Evidence from animal studies shows that...

Almost 65% of food waste generated by the hospitality industry occurs at the back-of-house and a third derives from customers’ plates, with British restaurants accused of serving over-sized portions, much like their American counterparts. The...