With reputations at stake, food safety has become more important than ever before, reports Alyson Magee
Moy Park’s Ben Carrigan has found a way to raise output by a fifth at the company’s Anwick site, he tells Nicholas Robinson
Europe’s functional food legislation is slowing down development - but not stopping it, says Michelle Knott
Grass is growing around plans for nutrient profiles, despite supporters arguing they are needed to make sense of health claims, says Paul Gander
Alan Lacey tells Nicholas Robinson how he hopes to raise SOFHT’s profile
Adams Foods is succeeding in a declining hard cheese market, Ian Toal tells Nicholas Robinson
Dr Judith Bryans is making her mark as Dairy UK’s chief executive, reports Nicholas Robinson
Under increasing pressure to complete a new facility as quickly as possible, while not knowing what the more distant future will bring? How do you make sure you have the optimum design? Paul Gander finds out
The effects of sweeteners on general health may be widely studied, says Michelle Knott, but more research into their effect on weight is needed
Focus on high-protein products is dominating the dairy sector, says Michelle Knott
Pursuing integrated control and data collection on lines sourced from multiple equipment suppliers can be like herding cats.
Meurig Raymond, president of the National Farmers Union (NFU), has a very clear message for the food industry: “No farmers, no food, no future.”
Capital investment is sexy and Dairy Crest has just come to the end of a four-year investment plan, which saw £75M spent across the company’s dairy operations.
Entries for the 2014 Food Manufacturing Excellence Awards close on July 31. Don’t miss your chance to be a star. Enter online at www.foodmanwards.co.uk
AAK’s md Martin Craven tells Nicholas Robinson that market challenges provide perfect business opportunities
Food scientists are devising new types of foods that help prevent people from overeating, reports Michelle Knott.
FSA boss Catherine Brown talks to Rick Pendrous about the need for change in its relationship with industry
Founding a brand is easy, John Tague tells Nicholas Robinson, but getting into the multiples is difficult.
Grain D’Or recognises that new product development has to become more important if the bakery is to grow, Simon Sloan tells Nicholas Robinson
The subject of ‘clean-label’ ingredients has not gone away, but there are increasingly other priorities which may take precedence, Paul Gander discoversEn dash: –
Matthew Incles can see a promising future for the UK’s food and drink industry, despite the incessant bad press currently bombarding it.
Meadow Foods has been investing to raise its efficiency. It’s important to invest in a business to keep things fresh and efficient and we’ve had a lot of that here at our Peterborough site, where we produce cream and cream products for food manufacturers.
Katharina Vogt is making big steps in her mission to turn Reaseheath College’s Food Centre (RFC) into an educational institution with the highest quality food and drink standards known to the industry.
Paul Gander asks how businesses and health and safety professionals plan and train in order to reduce accident risk.
Cider maker Aspall has ambitious plans to differentiate its brand, reports Laurence Gibbons
Gaydon, Warwickshire / Conference