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Latest Industry News from Food Management Today
Chefs need ‘2020 Vision’ on menu planning, says Bidfresh
From 'seaganism' to 'sustainarianism,' chefs will have to be ready to embrace an even broader range of customer dietary trends than ever during 2020, according to fresh food supplier Bidfresh. Bidfresh is advising hospitality operators to increase the menu choices...
Double appointment to Scotland Food & Drink board
Industry leadership body, Scotland Food & Drink, has appointed two industry figures - Lucinda Bruce-Gardyne and Alison Milne - to its board. Both new directors will help steer the direction of the membership organisation and shape its ongoing collaborative...
Waitrose reports plastic-free veg boom as loose sprouts outperform packaged
Waitrose has reported what is described by industry observers as a plastic-free veg boom across its most popular lines. The ‘eco-friendly’ Christmas trend has seen loose sprouts outperform the packaged variety. Waitrose say it is the first time in 20 years that it has...
FDF responds to Queen’s Speech
Following the Queen's Speech, FDF's chief executive, Ian Wright CBE, gives the trade organisation's response. Wright said: "Food and drink manufacturing is a national success story, with our products celebrated around the world for their provenance and high quality....
British sausages and processed meats highlighted in ‘unfair’ cancer claims
Researchers from Queen’s University, Belfast have questioned the World Health Organisation’s (WHO) blanket classification of processed meat as carcinogenic, after finding ‘significant evidence’ gaps between processed meat treated with nitrites and nitrite-free...
Trainee chef cooks for Italian industry professionals
Zack Pegg, a 24-year-old trainee chef had an experience of a lifetime as he prepared PGI Welsh Lamb for a group of meat industry professionals from the agri-food sector in Italy, arranged by Hybu Cig Cymru – Meat Promotion Wales (HCC). The delegation were visiting...
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