Slow cooked food, cooked fast, sounds like a paradox but food innovators are doing just that by developing ways to pre-cook meat slowly and freezing it, ready for chefs to reheat and offer high qua
One year after the changes to modern slavery legislation, many organisations are still at risk from noncompliance.
After the general election on 8 June, the serious business of negotiating the UK’s exit from the EU will come into full force, and the hospitality and catering industry has more than most riding on
A diet rich in fruit, vegetables, nuts and whole grains, and low in salt, sugary drinks, and red and processed meats, is associated with a lower risk of gout, a study published by The BMJ has found
Catering contractors are a nifty bunch, experimenting with food, programmes, technology and help-the-world efforts that really make a difference.
The widely held belief among doctors and the public that saturated fats clog up arteries, thereby causing coronary heart disease, is just “plain wrong”, contend experts in an editorial published on
With our latest Corporate Responsibility Repor, we have set ourselves a series of targets that will guide us to becoming a truly sustainable company.
It comes as no surprise to Independent Catering Management (ICM), which this year celebrates 21 years of existence, when it hears from impressed parents and satisfied pupils.
Strong evidence supports the association between obesity and some major types of cancer, consisting mainly of those related to digestive organs and hormone-related malignancies, according to a larg
In foodservice, one of the most commonly used words to secure customer engagement is ‘authenticity’. Brands scream ‘Look at our authentic flavours’, ‘authentic values’ and ‘authentic heritage’.