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...
Aussie icon the Chiko Roll may finally find a place in the hearts of consumers in the northern hemisphere as its makers set off on a search fo importers.
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).
PepsiCo’s iconic Quaker Oats brand will enter into the food service arena for the first time as it partners with US breakfast restaurant IHOP to develop new oatmeal products for its menu.
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
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
Datamonitor.
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.
In the US, food packaging provider Dixie Foodservice has responded
to demands from the growing to-go food market by launching a number
of innovative solutions for its new To-Go line.
