Don\'t get left behind
Issue 1 2012
The Beer Kitchen is a unique new range of beers from family brewers Wadworth Co Ltd.
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Weighing the options
Issue 4 2011
Lee SMith believes doing more with less is the key to challenging economic times
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The pasta man
Issue 3 2011
Mark Garcia-Oliver founded The Fresh Pasta Company to raise the standard of fresh pasta in the UK. He tells Libbie Hammond about its evolution and success
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A welcome addition
Issue 2 2011
Food additives and their control.
By Peter Berry Ottaway
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Sustainable cocoa
Issue 1 2011
Scott Walker, managing director of ADM Cocoa International, talks to Libbie Hammond about the social programmes that the company is running to improve both the crops and the wider community
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Checks and controls
Issue 4 2010
Jonathan Evans discusses why food and beverage
manufacturers need to take their environmental
responsibilities seriously and how IT can help
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Facing the future
Issue 3 2010
Food security requires joined-up thinking across the food supply chain, says Jack Matthews
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A clean record
Issue 2 2010
Mark Harrington talks to Libbie Hammond about
maintaining the right health and safety standards in
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Working together
Issue 1 2010
The food and beverage sector is a major
contributor to the UK’s success, and deserves more
recognition. Jack Matthews, CEO of Improve, tells
Libbie Hammond about waking the sleeping giant
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Value and values
Issue 2 2009
Lawrence Hutter, global head of food and beverage at Deloitte, talks to Libbie Hammond about meeting the changing needs of consumers
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A taste of Italy
Issue 1 2009
Carluccio’s is the authentically Italian café, restaurant and food shop founded by Antonio and Priscilla Carluccio. MD Simon Kossoff tells Libbie Hammond about the company’s journey to success
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The authentic entrepreneur
Issue 4 2008
Perween Warsi’s curry empire has been built on a dedication to authenticity, quality and innovation. Libbie Hammond got a taste of the business
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A common voice
Issue 3 2008
Libbie Hammond spoke to Jean Martin, president of the CIAA, about uniting food and drink companies across Europe
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Full of beans
Issue 2 2008
David Hutchinson talks to Libbie Hammond about how great coffee will always be at the heart of Costa
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Trusting the sauce
Issue 1 2008
Although he has retired from television cookery, Loyd Grossman is still very much active in the food world. He spoke to Libbie Hammond about his new range of sauces
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Little luxuries
August - September 2007
Established in 1889, with 3500 employees worldwide, Bahlsen is the largest family-owned biscuit manufacturer in the world. Libbie Hammond spoke to Jim Tierney, MD of Bahlsen\'s UK operation
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First love
May - June 2007
Bob Farrand\'s love for fine foods began at an early age. Now the director of the Guild of Fine Food, his passion for quality food is stronger than ever
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The beer\'s tale
March - April 2007
After ten years in the brewing industry, Andy Wood, MD of Adnams, believes he has one of the best jobs in the world
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Simpler is better
January - February 2007
Food and beverage companies need very specific business solutions. Libbie Hammond speaks to Alun Baker of Lawson Software about these challenges
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A healthier world
November - December 2006
Cargill Health and Food Technologies is focused on accelerating health innovation in food. Libbie Hammond speaks to David Henstrom about the latest developments
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Return to tradition
April - May 2006
From nouvelle cuisine to retro renaissance, Anthony Worrall Thompson\'s cooking has crossed eras. He talks to Libbie Hammond about today\'s consumers
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The aroma of success
September - October 2006
Libbie Hammond spoke to Kenneth P Manning, Chairman, President and CEO of Sensient Technologies, about the company he has helped to re-create
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Keeping it fresh
February - March 2006
Libbie Hammond spoke to Steven Silvester, MD of IAWS Foods UK, about new product releases and the need for constant innovation in food service
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The real team
February - March 2006
Julian Monaghan discusses why embracing the architect as an integral partner can bring longer-term benefits when desining new plant
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