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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.

Food supply chains to benefit from big data tidal wave

Big data can improve supply chain efficiency, but it needs to be managed properly, says Michelle Knott

Scottish food manufacturing could gain from novel logistics plan

A novel approach to logistics could kick-start Scottish food and drink, Scottish Food Trade Association president Malcolm Wilde tells Mike Stones

Hall of fame: how campylobacter fight paid off for food boss

How a quest to beat campylobacter led to industry-wide stardom. By Noli Dinkovski

Seaweed: An ocean of opportunity

Overlooked for so long, seaweed is finally becoming big business.

Phoenix Group plans growth away from rapeseed oil

A novel approach to outsourcing is making Phoenix Group hot property, ambitious md Ben Guy tells Noli Dinkovski.

Dawn Foods plans to double sales

Dawn Foods's new UK boss has wasted little time in helping the company with its ambitious drive to double sales in five years. By Noli Dinkovski

FSA budget cuts: what it means for food safety

Budget cuts at the Food Standards Agency and local authorities mean change is afoot, reports Michelle Perrett.

Sugar reformulation: can the industry learn from salt?

Alongside the now-familiar call for a 20% tax on sugary soft drinks, the recent House of Commons Health Select Committee report on child obesity proposed other measures, including centrally-led reformulation in high-sugar food and drink.

Food chain transparency is the goal

The 2013 Horsemeat Scandal Created A Demand For Better Supply Chain Transparency. Michelle Knott Explains What This Means In Practice

Why it pays to follow the herd

Azhar Zouq, who knows a thing or two about yogurt, having grown Lancashire Farm Dairies into a £25M business, talks to Noli Dinkovski

The Wright approach

The FDF’s Ian Wright is building a media reputationas a ‘political bruiser’. Rick Pendrous went ringside.

Heart health ingredients: Can consumers be won over?

Suppliers of heart-health ingredients need to pursue new strategies if they are going to convince consumers that they have a place in their diets.

Meet the ice cream maker from R&R

Making money from ice cream is no easy task, but R&R boss Mike Fraine seems to have it licked. Rick Pendrous uncovers his success

Making meat processing equipment to boost efficiency

Raising efficiency and reducing waste is the name of the game, reports Alyson Magee.

Snacks boss on growth trail

Rikin Lakhani, md of Kolak Snack Foods, tells Rick Pendrous how he came to lead the family business.

Show preview: Food Ingredients Europe

Next week’s Food Ingredients Europe (FiE) and Natural Ingredients (Ni) shows offer the opportunity to see the some of the latest products onthe market and hear about cutting edge developments, says John Wood

Brothers ... still in naans

William and Charles Eid have big plans now they are back at the helm of Signature Flatbreads, the 50:50 joint venture with Aryzta. The brothers spoke to Rick Pendrous

King-sized supply chain savings planned at AHDB

Reforming the Agriculture and Horticulture Development Board (AHDB) will benefit the whole supply chain, its chief executive tells Mike Stones

Energy drink firms forced to reformulate

Health lobby focus on sugar content is forcing energy drinks suppliers to look at other formulations, says Michelle Knott

Efficiency is the key for dairy survival

With rock bottom milk prices, the only way producers will survive is by cutting their costs and adding value, reports Anne Bruce

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