Steve Millward looks at some of the ways the latest technology is being used to fight crime in the food chain

Seventy per cent of consumers want restaurants to take their money, not ‘Deliveroos’

Emma Smith describes how restaurant technology is growing and becoming a prominent industry within the food market

Jonathan Wilkins takes a look at the applications of RFID and the real benefits the technology holds for industry

The developers of the EatBy App have incorporated artificial intelligence into their kitchen management and grocery list app to reduce domestic food waste

According to Raj Parmar, the hospitality industry is in the midst of a mobile revolution

Barcode advancements – the next aid to reduce waste. By Justine Clark

In the face of intense price competition and ever-changing consumer tastes, food and beverage companies are under increasing pressure to slash costs while introducing new, ‘improved’ products to market much faster than ever before, something that’s easier said than done, even for the global brands.

Barcode printers are the unsung heroes of warehouses. Peter Laplanche reflects on keeping them operational When Norman Woodland and Bernard Silver patented a device in 1952 that would electronically read printed materials it’s doubtful they envisaged the impact their primitive barcode invention would have in the future world of logistics,

Jack Payne says that everyone knows traceability systems trace products from farm to fork but asserts these systems are capable of so much more As a food manufacturer/packager/distributor, it is your responsibility to give consumers, retailers, certification boards, and government agencies a view of the journey, all the way back