This winter season, the drink of choice on coffee shop menus is the gingerbread latte. The drink has become so popular with consumers that a recent Starbucks Twitter poll revealed

Sweet yoghurt (often filled with sugar) is being pushed aside in favour of yoghurt with savoury ingredients and toppings, like spices, olive oil, cucumbers, pulses, beans, seeds, and garlic.

As if the chilly weather, dark mornings and runny nose weren’t enough to deal with this winter, the season has another down side – the winter vomiting bug.

On Wednesday 6 December, Bunzl Catering Supplies headline sponsored the inaugural waste2zero Awards, held at the Ham Yard Hotel in London.

Consumers continue to be concerned about potential side-effects of artificial substances sometimes used in skincare products, such as parabens, petrochemicals and toxins. Euromonitor predicts that consumers are increasingly seek out

Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘Why is it important for the catering and hospitality industry to develop and improve recycling habits?’ And

According to the Santa Maria Foodservice ‘What’s next in street food?’ report, the street food trend has seen a growth of 86 per cent since 2014, and shows no signs

Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘What advice would you give a foodservice operator looking to choose or change

From the 1st of September 2017 vacuum cleaners sold in Europe are required to be more cost- and energy-efficient. The European Commission is making use of the latest state-of-the-art technologies

According to the Automatic Vending Association (AVA) the UK vending industry turnover has increased by 2 per cent to £1.53 billion, with more operators expecting growth this year than delivered

Street food is enjoying its time in the limelight thanks to growing demand from the consumer for innovative, globally-influenced lunch and snack options. According to global food trend website ‘The

Fried chicken sandwiches have become a must-have dish for foodservice operators, bringing consumer’s love of burgers and fried chicken together in a single delicious package. Restaurant chains that aren’t even