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The new range has been developed to reflect current and upcoming trends, enabling customers to continually update their offer. Holly Marrero Easson, Bidvest Foodservice Own Brand manager, said: “With our research showing that 50% of all purchases...

Job postings for roles in the sector rose by 22.4% in Q4 2015, compared to Q4 2014, ahead of the national average job growth of 19.1%. Lee Biggins, founder and managing director at CV-Library, said: “It’s great to see such strong job growth within...

Hotelympia will kick off with a fundraising 10k run at London’s ExCeL on Sunday 28th February 2016. The event is open to individual and group runners and the run will start at 11am. World, Olympic, European and Commonwealth medallist Steve Cram is...

SCOFF3D, set up by catering industry professional Martin Furze, would allow diners to sit at a smart table and order from a range of prints before watching it come to life. The café would also become a reseller and supplier of 3D printers and provide...

Aiming to show the wide range of ways those potato products can be used, the map offers up recipes that have been adapted from traditional cuisines worldwide. Ranging from Mexico to China in their inspiration, the map aims to show the versatility and...

In a keynote interview with Duncan Ackery of Ackery Consulting, Atherton will take about his experiences and the challenges of ‘reimagining global for local’, opening the conference designed to deliver disruptive, trailblazing ideas for foodservice...

Looking at the trends that are shaping the consumer offer and vice versa the panel will consider factors like the rise of street food, casual dining and the changing face of pubs, plus how this is, and will, impact on foodservice design, equipment...

Before the invention of synthetic dyes, mushrooms were widely used for dyeing wool and other natural fibers. Mushroom dyes are organic compounds and produce strong, vivid colors. The Ancient Egyptians built the pyramids under the influence. According...