Breaking News on the Food and Drink Manufacturing Sector

Sectors > Frozen

Frozen

Frozen savoury, desserts and ice cream have long had an image problem of ‘cheapness’. But the sector is fighting back with new top of the range products. Frozen is also tapping into issues of food waste by promoting the longevity of its products, while addressing carbon footprint concerns by the adoption of new energy efficiency refrigerant technologies.

Poultry processor spreads its wings with new frozen breaded chicken

15-Apr-2010 - A poultry processor based in Northern Ireland has launched a six-strong range of frozen chicken products, after making a £4.4M investment at its factory in Lisnaskea in county Fermanagh.

Yankee doodle handy

15-Apr-2010 - Glendale Foods has launched a range of microwaveable Takeaway Favourites under its Yankee brand. The range has a side portion of chips added to its hot snacks.

Software simulation cuts cost of refrigeration

15-Apr-2010 - Food firms could save huge costs by using a new simulation software package that will help them optimise the energy consumption of their refrigeration systems and cold stores.

Feature

An 'A+' for effort

01-Mar-2010 - If you could design your processes again from scratch, asks Glen Annison at Creative Foods, what would they look like?

Meat-free is still not problem free for Premier Foods

01-Mar-2010 - Firm contracts out more production of Quorn and Cauldron to resolve 'inefficiencies'

Seachill works with ImageID to slash pallet scanning time

01-Mar-2010 - Fresh and frozen seafood supplier Seachill has slashed pallet scanning times for traceability purposes by implementing ImageID's Visidot image capture technology at its Grimsby production...

Frozen food firm set to move to shiny new site

05-Feb-2010 - Ardo UK, frozen fruit and vegetable processor, is moving into a new £15M processing plant at Charing, near Ashford, Kent.The firm was reluctant to reveal...

Unilever says: adopt EU term and break reformulation ice

05-Jan-2010 - Taking on European definition of ice cream would relieve dessert manufacturers

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