Protein has been one of the loudest food trends of recent years. Walk through a supermarket and it’s difficult to miss. High-protein yoghurts, snacks, cereals, ready meals and drinks have moved well beyond the sports nutrition aisle and into everyday…
Not every meal needs to be a special occasion to feel special. One of the more interesting shifts in foodservice is the way familiar, everyday dishes are being given small upgrades. Rather than replacing recognisable favourites with elaborate alternatives, operators…
Cast your mind back a few years and the idea of a grazing board was largely reserved for special occasions. Today, it’s become a familiar sight across cafés, pubs, restaurants and hotels, with sharing platters, mezze boards and small plates…
In foodservice, new products are constantly being introduced. They are tested, sampled and, in many cases, trialled in live kitchens with genuine interest. On paper, many of them make sense. They align with current trends, meet quality expectations and appear…
There was a time when offering vegan menu items was viewed as an optional extra. A single token dish. A sorbet instead of dessert. Something added quietly to satisfy occasional demand. That no longer reflects how many customers choose where…
For a long time, foodservice and manufacturing have operated in very different ways. Manufacturing has traditionally prioritised consistency, efficiency and scale. Products are designed to perform the same way, every time, across large volumes with minimal variation. Foodservice, by contrast,…
