Growing demand has resulted in Beacon Foods, one of the UK’s leading suppliers of ingredients and ready-to-eat products, adding two 26-ton refrigerated lorries to its fleet.

Britain’s hospitality sector has lost 977 licensed venues in a year due to rising costs and weak consumer confidence, according to new NIQ data.

Bridor has expanded its signature ARTY range into a fully proofed, frozen ready‑to‑bake format, enabling operators to offer high‑impact, premium Viennoiserie without the need for specialist equipment.

Simply Lunch has received a significant investment from entrepreneur Ranjit Singh Boparan – owner of Roberts and Brace’s bakeries. 

With 86% of UK consumers keen to eat more Eastern Mediterranean food when dining out, Paulig PRO has launched three Santa Maria products to help operators tap into the trend.

Frozen bakery specialists, Delice de France, have released their Autumn/Winter 2026 Catalogue, containing margin-boosting bakery, on-trend sweet treats and solutions tailored for stores, delis and grab-and-go counters. 

Subway unveils Blueprint, a new restaurant concept set to transform all new openings and remodels across EMEA from January 2027.

Data from Lumina Intelligence OOH GLP-1 Navigator has found that more than one in 10 UK adults could be taking GLP-1 medications by 2031, with significant implications for restaurants, pubs, cafés, convenience retail and FTG operators.

The EU Packaging and Packaging Waste Regulation (PPWR), effective August 12, emphasises alternatives to plastic packaging, prompting Koehler Paper to continue its paper-based packaging roadshow.

Sabert Corporation Europe has launched its next generation of paper cutlery.

ProAmpac’s remit is to deliver FTG solutions. Sal Pellingra, VP global package design, applications & business development, explains why this expertise is so valuable.  

As FTG operators balance performance, presentation, sustainability and price, head of foodservice packaging at Kanak Naturals, Nigel Cannon, talks about the realities of a busy operation.

We caught up with the team at Samworth Brothers to celebrate their ongoing relationship with the awards – and discuss future ambitions. 

A new Conglom International publication focused on foodservice packaging is sure to be a valuable asset going forward. We found out more with sales & marketing executive, Karen Walsh. 

Inspiring the future of flavour innovation is one of the many ambitions at Dawn Farms. UK sales director, Bryan Murphy, talks trends and capturing the mood of the younger generation.  

The right equipment is essential when speed is of the essence, says Mark Conron, group head of customer communications at Nisbets UK.

Reflecting the market’s growing diversity, the British Sandwich & Food to Go Association has rebranded as the Food to Go Association.

It’s not easy delivering on consumer expectations – but Delifrance’s marketing & innovation director, Stéphanie Brillouet, has the nous to guide you through the rest of the year.

A new cookbook from LLBG helps operators maximise bakery potential from breakfast to casual dining, grab-and-go, and premium hospitality.

Dina Foods identifies emerging ‘Bring Your Own Wrap’ trend, as demand for its products grows.