With the release of its Ruby Encyclopedia, Bethan Grylls interviewed Chef Dimitri Fayard of Barry Callebaut’s Chicago Chocolate Academy, to discuss the importance of flavour and what works well with Callebaut Ruby chocolate.

Don't miss the ultimate guide for building a successful on-the-job training programme for a cross-generational workforce.

America’s largest hunger-relief organisation, Feeding America, has announced that it is to receive a significant contribution to its cause courtesy of the Anthem Foundation.

New research claims that animal-protein sources provide a greater net gain of protein over their plant-based counterparts, and should therefore not be considered equal.

Food manufacturer Princes is planning its largest every investment in soft drinks in the Welsh capital, as it looks to expand its product range beyond fruit juice.