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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

Claim, set and match

As competition in the burgeoning sports category hots up, how do you ensure your brand stands out against the background of European health claims regulation? asks Paul Gander

Cook boosts output by 200% over five years

People are crucial to Cook’s business model, Mark Dennis tells Nicholas Robinson

Tomorrow’s packaging will involve sensory elements

The next generation of intelligent packaging could allow brand owners to give consumers totally new sensory experiences, Alyson Magee discovers

A new logic in logistics

Sharing is caring - about your distribution costs. Paul Gander finds out how collaboration and consolidation help both manufacturers and retailers

Genius breaks into France

Lucinda Bruce-Gardyne tells Nicholas Robinson about her plans for Genius

Where is the EU's nutrient profiling model?

Grass is growing around plans for nutrient profiles, despite supporters arguing they are needed to make sense of health claims, says Paul Gander

Europe’s regulations makes it global hub

Europe’s functional food legislation is slowing down development - but not stopping it, says Michelle Knott

How to keep your food site safe

With reputations at stake, food safety has become more important than ever before, reports Alyson Magee

Moy Park’s manager raises output by a fifth

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

SOFHT chairman plans to raise profile

Alan Lacey tells Nicholas Robinson how he hopes to raise SOFHT’s profile

Innovation is essential: cheese boss

Adams Foods is succeeding in a declining hard cheese market, Ian Toal tells Nicholas Robinson

Dairy UK boss tackling challenges

Dr Judith Bryans is making her mark as Dairy UK’s chief executive, reports Nicholas Robinson

New factories need future-proofing

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

More research into weight and sweeteners needed

The effects of sweeteners on general health may be widely studied, says Michelle Knott, but more research into their effect on weight is needed

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