Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
The wires are ablaze with talk today about the long-awaited entry by Burger King to the Indian fast food market – as much for the chain’s late arrival in the country as for the business model it is said it will adopt.
As companies jostle for rights to own fast-food franchises in China, is the real quick service restaurant picture really as rosy as it looks on the surface?
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
Pactiv Corporation, a leader in the food service packaging industry, has been acquired for $6bn by Reynolds Group, the food packaging subsidiary of New Zealand-based Rank Group.
Do you want a statin with that cheeseburger and milkshake? Touting pharmaceuticals as the neutralisers of fast food is not the answer to unhealthy diets and even the suggestion sends out the wrong message.
The globalisation of the supply chain means transporting food across the world to be processed and back again to the country of origin to be sold can make environmental and commercial sense.
Improved output speeds for liquid food and beverage applications are the advantages of an enhanced aseptic filling system that maximises product quality and shelf life, claims its developer.
A new bakery capable of producing up to 70 million bread loaves per
year is set to be built in Moscow by Swedish firm Cerealia to serve
the growing convenience food industry with cosmopolitan products -
and by-pass customs duties,...
Fast food manufacturers and retailers have given broad support to
Government proposals to cut the amount of fast food litter on the
streets, and to the role of partnerships in tackling the problem.
Nutritionists and health food campaigners have been saying it for
years, but now a new study from the US Department of Agriculture
has confirmed it: people who eat fast food have a greater calorie
intake than those who do not, and...
Cerestar Food & Pharma Specialties Europe has developed
C*ClearCrisp, a new starch that the company claims allows fast food
outlets to extend the lifespan of French fries.
McDonald's has today introduced reduced-fat French fries in its US
restaurants. However, the company remains behind the curve on
another public health issue - the spread of antibiotic-resistant
bacteria.
