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Nutrition technology: this time it’s personal

Nutrition technology: this time it’s personal

By Eloise Sheppard

Call Systems Technology's managing director on how nutrition technology could impact on the restaurant sector. Could food choices soon be based on people's DNA?

Take a fresh look at frozen

Take a fresh look at frozen

By Georgia Bronte

Freezing at sea locks in nutrition, guarantees freshness and reduces wastage. What’s not to like?

Acrylamide guidance released

Interim acrylamide management guidance now available

By Joe Lutrario

Interim guidance is now available to help catering businesses identify and implement measures to reduce acrylamide levels in food following new legislation which comes into force today, 11 April.