Press Releases

The insider’s bulletin to what’s happening in the industry. Deliver your news. Press releases from various sources, headlines directed to the homepage news feed. We encourage contributions, both global and regional.


The creation of a brand, from beginning to present. Details from the makers. The process, taste, design, marketing and distribution. The excitement behind the success. How it began. What the future holds.
King Arthur Flour

America’s Oldest Flour Company

Wyke Farms Cheese

UK’s Favourite Cheddar

Holmbäck Nordentoft

Evolution Of Design


Tasting notes between experts. New flavours. Winning combinations. Contrasting opinions. Stimulated thoughts and surprising discoveries.
Tasting Chocolate

A Guide By Lindt & Sprüngli


The Science Behind Foodpairing

The Spice Lab

Gourmet Sea Salts


Molecular Gastronomy for Cooks


An exchange of resources. Master new skills or passions. Expose a workshop or course. Enhance appreciation through learning, sharing and inspiring.

Hospitality Education Programmes

The Aleit Academy

Leading Specialised Training

Sydney Seafood School

Be Inspired

Baking Education

At King Arthur Flour


The World’s Premier Culinary College


The Institute of Culinary Education


Titles we admire. Shows we enjoy. The latest print and broadcasting links to top food, beverage and cigar media at your fingertips.
Extra Virginity

By Tom Mueller

Whole Beast Butchery

Information, Techniques, Recipes


South Africa’s Boutique Book Publisher

Stir Frying to the Sky’s Edge

2011 James Beard Winner

A Geography of Oysters

Rowan Jacobsen

500 Cheeses

by Roberta Muir

Taste Vietnam

The Morning Glory Cookbook

Modernist Cuisine

The Art and Science of Cooking


Environmentally sustainable. Organic. Socially responsible. Products, companies and activities worthy of the ‘limelight’. Ways to give back. Featured charities. Fair trade.
Manitoba Harvest

Hemp Oils & Products

Green & Blacks Chocolate

Organic and Fair Trade