The immediate effects of coronavirus on the hospitality industry are ‘horrendous’, says two-Michelin star chef Raymond Blanc OBE, but in the long-term, his glass is half full: “There is going to be a complete reinvention of our society towards using cleaner...
Consumers’ shifting preference for snacks as meals are changing how retailers, restaurants and packaged food manufacturers market food, according to data from Packaged Facts and Dupont Nutrition & Health.
Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s National Health and Nutrition Examination Survey (NHANES).
European consumers are increasingly skipping meals at home and
instead opting to snack or eat in restaurants, a trend that is set
to continue on the back of hectic lifestyles, says a new report by
The France-based division of Cryovac has supplied a ready meals
packaging solution that is said to have enhanced shelf-life,
improved logistics and reduced costs for a public food service
operation in Norway.