Research/Insight

Dr Clair Baynton, head of nutrition at the FSA, said: "In the 1970s full-fat milk was very much the norm, but since then we have seen a decisive shift to semi-skimmed, which now outsells full-fat by q

Here are 10 top insights into caterers' thoughts on the iconic dynamic duo, Heinz Tomato Ketchup and HP Brown Sauce… 1.

1.16 billion cooked breakfasts are eaten every year.

The Government has wasted over £50 million since the year 2000 on at least 17 separate initiatives to improve hospital food, which have "resulted in almost no improvement to the quality of meals serve

The plans see the pilots extended to at least one per English region, as well amending the general qualifying criteria for working families.

One could always argue that National Cuisine has always been regional in its country of origin, but once exported it too quickly becomes regionally defined, either aggregated but separated on a menu o

A third of Brits are now munching on the hot stuff at least once a week (38.5%). 98% of us now add spice to our food on a regular basis. Only 2% revealed they don't eat spicy food at all.

Between January and June this year, the UK exported a massive £4.82 billion worth of products overseas as the weak pound made international trade an ever-more appealing proposition.

Celery tops poll of least loved veg in the Midlands whilst Broccoli is the biggest turn-off in London One in five children in the North West blame school dinners on their hatred of veg Strictly come v

Under the Regulatory Reform (Fire Safety) Order 2005, all employers are required to carry out a fire risk assessment to identify potential hazards and then take action to reduce them.