01-Mar-2011 - Despite the clamour to reduce food miles, the food industry relies on transporting products and ingredients whether it is milk, poultry or hops between locations, in order to add value to them.
01-Mar-2011 - Automation can make a major contribution to the bottom line. But the logic behind where and how you automate processes is not as simple as might first appear...
01-Mar-2011 - The new Proficiency in Food Manufacturing qualification by Improve has been awarded to two UK companies – and not before time.
01-Mar-2011 - Complacency about food safety threatens many food companies, with the risk of the next media feeding frenzy just around the corner.
01-Mar-2011 - Reformulating foods to reduce levels of fat, salt and sugar is key to reducing the UK’s spiralling obesity epidemic. But it’s no mean feat.
01-Mar-2011 - Oliver James Foods’ pie factory must fulfil a tough brief to commercialise the delivery of artisan-style, quality products
01-Mar-2011 - To stay ahead in the ready meals sector, manufacturers must be quick to innovate and diversify.
31-Jan-2011 - With voice picking and laser-guided truck systems, today’s islands of automation are not what they were 20 years ago. John Dunn reports
31-Jan-2011 - Industry hygiene processes have evolved with technological progress, as Michelle Knott reports
28-Jan-2011 - February marks National Apprenticeship Week, with companies offering much more than tea making experience, reports Freddie Dawson
28-Jan-2011 - Rising ingredients costs and demand for additive-free products are making life tough in the dairy industry, says Freddie Dawson
28-Jan-2011 - We’re not talking about the latest episode of Jeremy Kyle – sophisticated testing regimes are being used to validate everything from authenticity to food quality, reports Lou Reade
24-Dec-2010 - For the FDF’s new president, Jim Moseley, the humble sausage roll highlights what the sector has to deal with. Rick Pendrous spoke to him
24-Dec-2010 - My grandfather set up the company in 1953. He had his own fleet of engineers and vans.
24-Dec-2010 - Although the word ‘food’ is mentioned just three times in the 26-page report, the government’s Growth Review Framework for Advanced Manufacturing has been warmly welcomed by the UK food manufacturing industry. It is seen as the government’s solid recognition of the vital role the sector plays in the UK economy.
24-Dec-2010 - Lord Young’s review of Britain’s health and safety environment should bring more common sense to the scene, as Freddie Dawson discovers
24-Dec-2010 - Contrary to some expectations, cold storage areas can present businesses and insurance firms with a serious fire hazard. Michelle Knott investigates the risks and the preventative measures
24-Dec-2010 - Although lucrative, the soups and sauces sector is still ruled by tradition. So how are manufacturers attempting to modernise this sedate category? Anne Bruce finds out
24-Dec-2010 - Biodiversity is the new carbon footprint, it seems, and the food industry is at the heart of the problems and the solutions. But how do you measure your impact? With great difficulty, says David Burrows
24-Dec-2010 - The food industry is making progress on climate change, but has tough issues to face. Rod Addy listened to the experts debate the issues in London
06-Dec-2010 - In its efforts to boost revenues, the meat industry is exploring as many routes to market as possible – and kit suppliers are ready to help out, as Rod Addy finds out
06-Dec-2010 - For years cartons have played second fiddle to cans when it comes to liquid packaging. But is that dominance about to be challenged? asks Freddie Dawson
06-Dec-2010 - The food manufacturing industry employs one in seven of the UK’s workforce. When will the government recognise its massive contribution to the economy? asks Freddie Dawson
06-Dec-2010 - Enzyme-filtration technology enables manufacturers to meet consumer demand for healthier oils and brings further benefits in terms of cost savings and greener production methods, writes Freddie Dawson
06-Dec-2010 - Being able to spot a developing trend is important in any facet of business and none more so than the sandwich trade. Michelle Knott reports on the booming business of street food, novel ingredients and local heroes