Snacks

Cronut success spurs flurry of trademark claims

Cronut trademark scramble

By Annie-Rose Harrison-Dunn

Hot new trend? Not so new, says an Ohio baker who claims to have been making doughnut-croissant hybrids since 1991.

Food fraud: Which ingredients are most vulnerable?

Food fraud: Which ingredients are most vulnerable?

By Caroline SCOTT-THOMAS

You can’t paint a horse like a cow and expect people not to notice – but grind their meat into patties and it may be a different story. So what makes an ingredient vulnerable to food fraud?

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