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
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
Reforming the Agriculture and Horticulture Development Board (AHDB) will benefit the whole supply chain, its chief executive tells Mike Stones
With rock bottom milk prices, the only way producers will survive is by cutting their costs and adding value, reports Anne Bruce
There are more people in the world aged over 60 than ever before. Michelle Perrett discovers what the industry needs to do to help them age healthily.
Campylobacter has plagued poultry products in the UK for years, but Marks & Spencer’s director of food technology Paul Willgoss has a five-step plan to help tackle the bug, he tells Nicholas Robinson.
Over a third of UK families bought or tried Mexican food last year, so it’s little wonder the Cool Chile Company’s sales have doubled since 2011, its chief operating officer Kelly Peck tells Nicholas Robinson.
Reducing the amount of waste food businesses produce enhances their bottom lines as well as their reputations, as Alyson Magee discovers
Yorkshire-based Taylors of Harrogate is steeped in history, but that hasn’t stopped the firm from investing in facilities, factory manager John Hennighan tells Nicholas Robinson
Few food firms would chance a US launch after being around for just five years, but Graze boss Anthony Fletcher explains to Nicholas Robinson why it was a matter of urgency for the online company
While sales of plant bread are falling in the UK, in France they are up as consumers seek better shelf-life over baguettes, as Rick Pendrous discovers
More is being done to ensure the risk to people from bad allergen labelling is reduced. Paul Gander finds out what else is in the pipeline
Is a renewed focus on sugar reduction an inevitable consequence of the SACN recommendations? Lynda Searby digests the report and its implications for the food industry.
Allied Bakeries’ Stevenage site has come to the end of a £31M investment, Russell Zaple tells Nicholas Robinson all about it.
Pre-wrapped roast-in-the-bag chickens have been a success story of the past couple of years. Paul Gander hears from Asda and its key supplier
Factory design and layout can have as big an impact on hygiene as systems and procedures. Paul Gander finds out where the cracks are
A rise in consumer demand for brain-boosting food and drink is sparking a debate between industry and health experts. Nicholas Robinson reports
The supermarket price war is worse for retailers than food manufacturers – or at least that’s what the BRC’s Andrew Opie tells Nicholas Robinson.
Riso Gallo's bosses are ready to bring new products to the world's table, Nicholas Robinson reports from Milan
What’s next for Europe’s dairy industry now milk quotas have been lifted? Michelle Knott reports.
United Biscuits has pumped millions into its flagship Harlesden site. Kevin McGurk tells Nicholas Robinson why the investment had to be made
Value chain organisation under 'Industry 4.0' is set to change control systems.
A life in the public eye wasn’t something Professor Ian MacDonald thought he had signed up for after starting his academic career. Recently, though, he’s had to deal with reporters on his doorstep and damning criticism in the national press, Nicholas Robinson discovers why.
There’s double health trouble on the horizon for Europe's youngsters, as Michelle Knott discovers
Delisanté has a plan to fill the majority of its spare capacity, Lillian Kiely tells Nicholas Robinson