According to Snack Foods 2012, a new Market Report Plus published by the market intelligence provider Key Note, the savoury snack industry in the UK is profiting from the economic downturn.The market experienced 7.1% growth in 2011 to reach a value of £2.71bn at retail selling prices (rsp). Key Note attributes this success to the strong populari..

USA Rice Federation supported a seminar and workshop last month for chefs, managers and trainee chefs from across the Edinburgh region of Scotland.The workshop was held at the Edinburgh School of Food and Wine, which has been established for 25 years. Around 25 catering managers, chefs and trainee chefs attended the seminar, which was conducted b..

Two University of Bath graduates have set up their own company to help consumers reconnect with where their food comes from. Ruben Kostucki, a MEng Biochemical Engineering graduate, alongside BSc Business Administration graduate, Sebastian Powell, set up Flavrbox, an online community that champions independent food and drink producers.The website..

The Mark is a unique guarantee from the Association that food on the University’s menu is produced using fresh ingredients, free from additives and better for animal welfare. It shows Nottingham Trent University catering’s commitment to sourcing sustainable, high quality food. Annette Gallagher, catering manager at the university, commented: ..

The University of Manchester was among some 40 hospitals, educational centres and local councils to be presented a Good Farm Animal Welfare Award on Monday 28th November 2011. The award was presented by Compassion in World Farming for the University’s efforts to help improve the welfare of millions of farm animals.The awards, in three categorie..

Phil Vickery has announced the winner of Coeliac UK’s Gluten-free Chef of the Year competition, following a tense and keenly fought cook off by the six finalists last week.

Speaking at the British Frozen Food Federation’s Annual Luncheon, president Nick Shaw praised the ingenuity of the frozen food industry for weathering the economic storm and dealing with tougher legislation from Brussels. In his second speech as president, Shaw cited growth of frozen as an indicator of the industry’s health, but warned of in..

At a time when the Higher Education Sector is facing the most significant change for decades, many universities are looking at how they can maximise their catering operations in supporting the student experience and maximising revenue.

The department of Accommodation and Commercial Services (ACS) at the University of Sheffield has been awarded the nationally recognised Customer First Standard.