Albert Soler: “The level in the Spanish Ice Cream Parlour Championship is very high”
Stéphane Orsoni: "There is less competition for an ice cream parlour in a rural environment"
Green light for the new Vocational Training course Intermediate Diploma in Artisan Bakery and Pastry
Cremdis obtains IFS Food certification
Recyclable and biodegradable CartService packaging
Barry Callebaut releases a guide to keep businesses running
