Although energy resilience is also key, many more businesses are investigating where the biggest potential energy efficiency gains lie.
It's crucial to prevent food and drink safety recall incidents becoming crises, as Michelle Knott discovers.
Reformulation of regular products, rather than better-for-you alternatives, is helping food firms meet ever-tougher targets.
While the Apprenticeship Levy – which comes into force in April – has benefits, some fear its challenges may require the help of magic to overcome.
National Food Crime Unit boss Andy Morling says there’s more work to be done to protect the nation against food and drink fraud.
Products aimed at lowering cholesterol have long been the focus of heart health reformulation – but a new trend is emerging.
A low-carbohydrate diet is usually associated with people trying to lose weight, but another group of carb-cutting enthusiasts is emerging.
Maintaining calcium levels while young is crucial in helping to prevent osteoporosis in later life.
A seasoned civil servant, Andrew Kuyk may have joined the PTF at the right time, says Noli Dinkovski.
New-build factory and warehouse design is likely to be dictated by a complex web of risk management requirements, reports Paul Gander.
Increased competition, disloyal consumers, growing internet sales – and now Brexit. Grocery supply chains are set for a revolution, reports Rick Pendrous
There is renewed interest in blood sugar management as an approach to combat obesity.
Long associated with older generations, cognitive health products have a new younger fanbase.
Having survived cancer, The Black Farmer is on a mission to boost sales, reports Noli Dinkovski.
Health claims are becoming an ever more prevalent feature in dairy.
Clean-label is more than a fad, but there's a risk of going too far.
More space-efficient warehousing means investment. Paul Gander looks at the cost, efficiency and safety of systems
After some uncertainty, there is a renewed positive focus on the gut health sector.
How commonly is today’s packaging equipment customised to meet specific new product development (NPD) and supply chain requirements?
Ever since the game-changing Southampton six study in 2007, natural colourants have steadily risen to become the leading colouring within food.
Big data can improve supply chain efficiency, but it needs to be managed properly, says Michelle Knott
A novel approach to logistics could kick-start Scottish food and drink, Scottish Food Trade Association president Malcolm Wilde tells Mike Stones
How a quest to beat campylobacter led to industry-wide stardom. By Noli Dinkovski
Overlooked for so long, seaweed is finally becoming big business.
A novel approach to outsourcing is making Phoenix Group hot property, ambitious md Ben Guy tells Noli Dinkovski.