Food & beverage
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School caterers can now serve the 17-strong range of Knorr dehydrated standard soups safe in the knowledge that the reformulated line meets both the Food Standards Agency's 2010 salt-reduction targets and its target nutrient specifications for schools
Posted: 20 February 2007 | 16:24
Seafood supplier Young's has turned to the pangansius, or basa, as part of its Fish for Life sustainability initiative
Posted: 20 February 2007 | 16:22
Pangasius hypophthalmus - otherwise known as the yellowtail catfish - is the newest addition to M&J Seafood's range of white fish
Posted: 20 February 2007 | 16:21
A part-baked rustic bread is the latest addition to the Menissez Artisan range of handmade and frozen ready-to bake breads for sandwich making that can be baked from frozen at 200°C in just six minutes
Posted: 20 February 2007 | 16:18
Smash instant potato mix has beamed back into the food service sector in a healthier and more versatile guise - even though the new packaging harks back to the Martians of the awarding-winning 1970s TV commercials
Posted: 20 February 2007 | 16:16
A new line of powder stock mixes has joined Major International's range of concentrated stock base pastes
Posted: 20 February 2007 | 16:14
March sees the launch of a limited-edition range of crisps from the United Biscuits McCoy's brand that are based on jacket potato fillings
Posted: 20 February 2007 | 16:09
Building on the success of its 100% natural apple drink, Appletiser has branched out with a pure pear juice, Peartiser, the first of a number of planned brand extensions
Posted: 20 February 2007 | 16:08
RJA Foods has unveiled two additions to its line of Pomegreat juices that twin the original pomegranate juice with new superfood options
Posted: 20 February 2007 | 16:06
Northumbrian mineral water supplier Abbey Well has launched a new range of fruit-flavoured low-calorie drinks that are claimed to contain fewer than five calories per 250ml serving
Posted: 20 February 2007 | 16:04
Damage to the trade from this week’s expansion of London’s congestion charge zone may be less than some restaurant and pub chains fear, the British Hospitality Association has said.
Posted: 20 February 2007 | 09:54
Restaurant Associates (RA), part of contract caterer Compass Group, will have the continued support of fine dining veteran Albert Roux for five more years.
Posted: 19 February 2007 | 15:08
The London Retail Consortium (LRC) has hit out against the westward extension of the capital’s congestion charge, which came into force today.
Posted: 19 February 2007 | 11:13
The AA and East Midlands Tourism (EMT) are to launch a regular series of restaurant quality workshops in April following the success of a pilot scheme.
Posted: 15 February 2007 | 11:42
A court's decision to order a newspaper to pay out £25,000 after a jury found a food critic's review of an Italian restaurant was defamatory has received a mixed reaction in the industry.
Posted: 15 February 2007 | 11:30
Alternative Hotel Group (AHG) has placed food and beverage at the heart of its plans to overhaul De Vere Hotels & Resorts, which it acquired last summer.
Posted: 15 February 2007 | 10:02
After training in London and Paris, Tom Kitchin has returned to his Scottish birthplace and earned a Michelin star to put alongside those of his illustrious mentors. Michael Raffael reports
Posted: 15 February 2007 | 00:00
Get ready for one of the busiest events on the Scottish hospitality calendar - ScotHot 2007. Rosalind Mullen and Amanda Afiya take a look at what you'll miss if you don't get there
Posted: 15 February 2007 | 00:00
With 250 stands dedicated to food, equipment,furnishings and technology at the ScotHot 2007exhibition from 26-28 February at the SECCGlasgow, you can try, buy and learn more about awide variety of products for hospitality businesses
Posted: 15 February 2007 | 00:00
There are many undervalued cuts of meat that deserve more attention, not least because they can be cost-effective and versatile. Emma Allen explores options that, with a bit of thought and the right cooking method, will sit well on any menu
Posted: 15 February 2007 | 00:00
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