In this month’s Food Forensics column, Alison Johnson looks at the different testing options to confirm your vegan product claims and some interesting outliers you may encounter.
With food recalls making headlines more often than not, Alison Friel, director of food consulting and training at NSF, takes a look at how you can safeguard against this growing threat.
A team of five students from the University of Nottingham have been announced the winners of Ecotrophelia UK, taking home a grand prize of £2,000 and the opportunity to represent the UK in the nationals in Europe.
Food and drink merger and acquisition (M&A) activity is on the rise, but the value of deals has dropped in the face of persistent macroeconomic headwinds and the absence of larger players in the market.
Food Manufacture hears from a roundtable of three experts from Mars, the FDA and Oxford Nanopore Technologies, as they discuss how one can use the power of genomics in contamination incident management.
The experts at Cargill and Planted explain the importance of fats in meat and how they're creating successful plant-based fats to mimic desirable characteristics.
With food inflation still high and cost of living pressures influencing policy, Provision Trade Federation director general Rod Addy explores the Government’s response to food price rises and the challenges surrounding supply chain fairness.
Further investment in sustainable manufacturing processes is needed to meet growing demand for alternative proteins sources, according to a new report from consultancy Niras.
Exports to Australia and New Zealand dipped in the first quarter of 2023, but the free trade agreements (FTAs) that come into force this week could signal significant growth for the rest of the year.
With rice’s shocking sustainability record, Nice Rice founder Fergus O’Sullivan leads the charge in developing a more environmentally friendly product with a lesser-known farming practice at its heart.
Cybersecurity expert Greg Crowley, chief information security officer for eSentire, talks through the types of cyber attacks you may be vulnerable to and simple ways of protecting your business operations.
Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences has been awarded a funding boost by the Biotechnology and Biological Sciences Research Council to continue its work in food security and resilience.
Food supply is so interconnected globally, and its distribution so inherently fragile, that the UK is only a disaster away from a food supply shortage, an expert in global food security has cautioned.
Plant-based meat manufacturers should reuse equipment and buildings built for other parts of the industry in order to scale up production and meet future demand, according to a new report.
This year’s Butcher’s Shop awards ceremony was awash with innovation, community spirit and high-quality produce as it celebrated independent UK butchery, with McCaskie’s Butchers & Café taking home the grand prize.
A team of researchers in Thailand have developed a CBD-based coating which has shown promise in delaying rot in strawberries to keep them fresher for longer.
The Prime Minister’s Farm to Fork Summit has been described as a constructive first step towards addressing the biggest challenges facing the UK’s food and drink supply chain, but criticism was levelled at the lack of detail on how the Government would...
Sir Charles Godfray led the keynote speech at this year’s City Food & Drink Lecture as he explored how we can address the biggest challenges of our time – feeding the population, while being sustainable and promoting healthy options for all.
Children with allergies are excluded from 95% of birthday cake options in UK supermarkets, according to research by food intolerance specialist YorkTest.
Insolvencies in the food and drink manufacturing industry have seen a steady decline since September last year, but a record number of insolvencies could be on the horizon for the manufacturing sector, according to law firm Higgs.
Food Manufacture recently aired a webinar that explored how food manufacturers could reduce costs without negatively influencing food integrity. Here are the highlights from our expert guest speakers.
This month Alison Johnson explores the advantages and limitations of different speciation testing which is used to ensure food safety and authenticity to help you choose the right technique.
Hear from speakers and exhibitors of the IFST Spring Conference in this video, as they discuss the importance of this year’s themes of food security, health and nutrition, and the environment - and some of the solutions which could help.
The Government’s Retained EU Law (REUL) Bill risks creating trade barriers, could impede the movement of goods and slow the UK’s economy, according to Logistics UK chief executive David Wells.
As the UK gears up to implement the second half of Brexit, Provision Trade Federation director general Rod Addy questions whether the Government has set over-ambitious deadlines to achieve it UK Border Target Operating Model.
The head of the Environment, Food and Rural Affairs (EFRA) Committee has called on the Government to help exporters regain access to the Chinese pork market.
Manufacturers need to move the focus away from making plant-based replacements for meat products and instead make alternatives that can stand up as desirable food in their own right, according to FMCG Gurus head of research and insight Mike Hughes.
Despite headwinds, food and beverage brands are spending more in new production development and contract manufacturing, and keen to embrace automation to relieve stress following historic global supply chain challenges.
Ronan Gormley of the University College Dublin summarises the key takeaways of the recent EFFoST conference, as experts took to the floor to debate food processing in relation to health, perception and sustainability.
Food inflation has risen to 19.2% in March from 18.2% in February, the highest rate in 45 years, rocketing ahead of CPI’s inflation of 10.1%, according to Office of National Statistics figures.
Katrina Anderson, associate director and Sian Edmonds, senior associate at Osborne Clarke, discuss five stages to navigate when developing and commercialising a new alternative protein product.
Robots have become more and more prevalent in the food factory, but there are still businesses reluctant to fully embrace automation into their production. Here, we explore the driving force behind robotics adoption and the key issues that could help...
The Government’s plans for new food controls on all goods imported into the UK from the EU will cause shortages and drive-up price inflation, according to the Cold Chain Federation (CCF).
Professor Manoj Dora, Director, Centre for Intelligent Supply Chains & Chair in Sustainable Production & Consumption at Anglia Ruskin University offers six ways you can firm up your supply chain resilience in a rocky world.
Will Downey, Senior Business Development Manager at The Australian Trade and Investment Commission (Austrade) in the UK discusses the nutritional benefits of new Australian products set to enter the UK market following the Free Trade Agreement.
Following the news of recent food fraud incidents, such as the event which recently impacted retailer Booths, Alison Johnson, managing director at Food Forensics outlines three ways of preventing food fraud occurring in your supply chain.
The meaning of sustainability has evolved to encompass a whole host of other focuses. Do we need to untangle these once separate issues, or are we all responsible in delivering to this new meaning of sustainability?
A new method of detecting spoiled food that does not require skilled personnel or complicated analytical equipment has been developed by researchers at Pusan National University, South Korea.
Earlier this month, Rod Addy of the Provision Trade Federation, looked at what the Windsor Framework could mean for the food and drink sector. Now, as things have settled, he delves a bit deeper into the implications and opportunities in part two of this...
Bethan Grylls summarises the key takeaways from our series of fireside chats presented earlier this week, sponsored by RSSL, as five food and drink leaders lend their expertise on maintaining and working towards a more secure, safer food and drink system....
