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Inside food & drink manufacturing

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Colours and flavours: why going natural brings challenges

The trend towards natural colours and flavours brings challenges as well as opportunities.

ABP’s new meat processing plant: a look inside

ABP’s new Ellesmere processing plant is leading the way in beef production. Rick Pendrous spoke to the people behind the £30M investment.

Could cobots be coming to a food factory near you?

Collaborative robots – ‘cobots’ – could be the future for working alongside people.

Supply chain system rollouts present challenges

Rolling out the same supply-chain systems across different sites might appear to offer benefits, but it can also present challenges. 

Plant-based foods: land of milk and money

Plant-based dairy substitutes are now more than just a niche for vegans and food intolerance sufferers.

Food manufacturers focus on energy efficiency

Although energy resilience is also key, many more businesses are investigating where the biggest potential energy efficiency gains lie.

Food safety recalls: planning prevents crises

It's crucial to prevent food and drink safety recall incidents becoming crises, as Michelle Knott discovers.

Healthy reformulation: how products measure-up

Reformulation of regular products, rather than better-for-you alternatives, is helping food firms meet ever-tougher targets.

Food and drink industry prepares for the Apprenticeship Levy

While the Apprenticeship Levy – which comes into force in April – has benefits, some fear its challenges may require the help of magic to overcome.

The Big Interview with fraud fighter Andy Morling

National Food Crime Unit boss Andy Morling says there’s more work to be done to protect the nation against food and drink fraud.

Heart health: why low cholesterol is no longer the focus

Products aimed at lowering cholesterol have long been the focus of heart health reformulation – but a new trend is emerging.

Energy and endurance: the ketone kings

A low-carbohydrate diet is usually associated with people trying to lose weight, but another group of carb-cutting enthusiasts is emerging.

Bone and joint health: bank on it

Maintaining calcium levels while young is crucial in helping to prevent osteoporosis in later life.

Provision Trade Federation boss sets out his plans

A seasoned civil servant, Andrew Kuyk may have joined the PTF at the right time, says Noli Dinkovski.

Food factory design: Can fire risk be designed out?

New-build factory and warehouse design is likely to be dictated by a complex web of risk management requirements, reports Paul Gander.

Grocery supply chain set for revolutionary changes

Increased competition, disloyal consumers, growing internet sales – and now Brexit. Grocery supply chains are set for a revolution, reports Rick Pendrous

Weight management: it’s in the blood

There is renewed interest in blood sugar management as an approach to combat obesity.

Brain and cognitive health: bright young things

Long associated with older generations, cognitive health products have a new younger fanbase.

The Black Farmer: Brand of Plenty

Having survived cancer, The Black Farmer is on a mission to boost sales, reports Noli Dinkovski.

Dairy innovation: claim culture

Health claims are becoming an ever more prevalent feature in dairy.

Clean-label: clean to the extreme

Clean-label is more than a fad, but there's a risk of going too far.

How does your food store score?

More space-efficient warehousing means investment. Paul Gander looks at the cost, efficiency and safety of systems

Digestive health: target the stomach

After some uncertainty, there is a renewed positive focus on the gut health sector.

Packaging equipment: the customised is always right

How commonly is today’s packaging equipment customised to meet specific new product development (NPD) and supply chain requirements?

Colours and flavours: the rise of foodstuffs

Ever since the game-changing Southampton six study in 2007, natural colourants have steadily risen to become the leading colouring within food.