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Growing a rainbow revolution

For the first time since the meteoric rise of the natural colours market several years ago, supply and demand are in balance, writes Lynda Searby

Time to play fiscal hard ball on sugar tax?

As the life of the UK Parliament declines into the political equivalent of palliative care, many are speculating as to the possible blend of voluntary and mandatory measures on public health and nutrition that might follow the May election.

AG Barr to double output

Working with one high-speed production line can be a challenge, but Tim Stacey tells Nicholas Robinson there are more perks than drawbacks

Get to grips with robots

Robotic systems don’t have to be as complex as many people believe. Michelle Knott reports

Premier boss reveals recipe for revival

Gavin Darby is using his strongest assets, he tells Nicholas Robinson

Food firms in search of more security

Food firms need information at their fingertips, says Alyson Magee

Meat of the future

Rising demand for meat alternatives has pushed plant-based foods into new areas, says Lynda Searby

Quorn invests for growth

Quorn’s Billingham production site is receiving some much needed investment, its factory manager Steven Finn tells Nicholas Robinson

Don't play chicken with campylobacter

Retailers are coming under increasing flak to adopt better measures to combat high levels of campylobacter in poultry on sale. Michelle Knott reports

Soil Association seeks new areas

Soil Association boss Helen Browning will push the organisation forward, she tells Nicholas Robinson

Pressure on food firms to get healthier to grow

Pressure on food manufacturers to come up with healthier recipes has never been stronger, says Paul Gander

Adopt skills of Sherlock Holmes to beat food fraud

To avoid future food fraud, companies will need to adopt the skills of legendary detective Sherlock Holmes, discovers Michelle Knott

Quorn set to be $1bn brand

Taking over the world is a top priority for Quorn chief executive Kevin Brennan, Nicholas Robinson discovers

Investment helps egg firm bag Aldi deal

First-time egg producer Ken Cottey has cracked the industry and is now selling to Aldi after a £1.5M investment.

Food firms seek a high-fat feel

Making low-fat versions of high-fat food and drink is something scientists will strive to do better, despite criticism, says Nicholas Robinson

Meat firms look to boost profits

Cost increases have made more meat firms look at adding value, says Alyson Magee

Faccenda’s new site takes poultry processing to new height

Faccenda’s Telford facility takes poultry processing to new heights, Catherine Gormley tells Rod Addy

Tulip adapts to meet new challenges

Tulip’s boss Chris Thomas has a lot to say about the meat sector, as Nicholas Robinson discovers.

Potato firm boosts production with £2M investment

Greenvale’s £2M investment in its Swancote facility has boosted capacity, says Nicholas Robinson

Rising demand for ancient grains

For many years now, the ‘ancient grain’ has been expected to take Europe by storm. Nicholas Robinson discovers what’s been happening

New way to tackle IBS

As a growing number of intolerance sufferers beat the bloat with FODMAPs, is there an untapped opportunity for food manufacturers? Lynda Searby investigates

Health and ingredients show to reveal latest trends

Next month's Health Ingredients Europe (HiE) and Natural Ingredients (Ni) shows are an ideal opportunity to catch up on the latest trends and new products on the market, says Nicholas Robinson

Freedom Food’s five-year plan

Without his five-year plan, Freedom Food’s future wouldn’t be so bright, its new chief executive Jeremy Cooper tells Nicholas Robinson

Meet Bombay Sapphire’s first master distiller

Nik Fordham is Bombay Sapphire’s first master distiller, he tells Nicholas Robinson

Life after milk quotas

While milk prices may be low now, in the future that could change dramatically as global demand outstrips supply, predicts Michelle Knott