Blog: The lengths foodies go to
Catherine Sleep | 11 October 2005
How hard would you work to make sure your product was as tasty as you could possibly make it? How far would you go? To the bottom of a lake? Would you drop 2,000 tonnes of your finest cheese into a fjord to see if lakewater improved the flavour? Would you?
Quebec cheese maker Luc Boivin would, and did. Now he’s lost his cheddar. Not the only thing he’s lost, some might say, although that would be churlish, of course.
The UK's competition regulator has given the all-clear to Hain Celestial's bid to buy UK food and beverage group Orchard House Foods, nine months after the US group announced the deal....
Hershey made an unusual announcement today (20 September), sharing its own sales data for the last four weeks to assuage any possible investor concern over figures released by Nielsen....
As the UK starts to ponder what kind of a relationship it wants with the European Union post-Brexit, EU leaders have been lining up to warn that Britain will not be allowed to "cherry pick" deals and ...
Low food prices continue to hold back inflation rates in the UK as the supermarket price war continues in the face of rising import costs. ...
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