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As part of its programme of environmental and consumer protection the EU will be bringing Energy Labelling and Ecodesign Directives for commercial catering equipment in line with those for domestic appliances from 1st July 2016. Simon Frost, chair of...

Simon Tarr, chief executive of People 1st, said: “The People 1st Apprenticeship Network will support businesses to face the challenges surrounding implementation of the new system, minimise the potential disruption to their businesses and focus on...

Did you know it is illegal to be drunk and in charge of a horse? The law dates back to 1872. No horsing around, don’t drink and drive. In the UK, the Oxo brand of stock cubes, gravy and spices belongs to Premier Foods; but in South Africa it is owned...

Hyman, previously UK group commercial director at Adelie Foods, has held senior roles at First Drinks, Dairy Crest, Heinz and Arla. He said: “I’m delighted to be joining such a dynamic and successful federation. The frozen food industry is a real...

18,379 restaurants, takeaways, sandwich/coffee shops, hotels and pubs in England, Wales and Northern Ireland are at risk, as they currently have a Food Standards Agency Food Hygiene Rating of two or below, meaning they require improvement to their...

A whole orange will float on water, but if you peel it, it sinks like a rock. If you yelled for eight years, seven months and six days, you would have produced enough energy to heat one cup of coffee. You may have noticed that many perfume counters...

The awards, in partnership with the Institute of Hospitality’s AGM, included a formal dinner for 150 guests whilst Institute of Hospitality President, Alistair Storey FIH, was the honoured guest for the evening. The winners of the 2016 Hospitality...

The growing requirement for ‘Free From’ product labelling is another key area of interest for operators. ‘Allergens’ also score highly, as did ‘Compostable’ suggesting operators are searching for sustainable solutions, Bunzl finds. Paul Willcocks...

Almost all chefs (94%) consider gluten when planning a menu, and also plan for dairy (82%), peanut (72%) and egg (59%) intolerances. However, the survey finds that when it comes to diet and nutrition 56% of chefs think restaurants should be...