If a legal definition of nanomaterials is to be established, it must be more precise than what is currently on the table, the Food Standards Agency (FSA) has warned.

Europe's food manufacturers are looking to the new Swedish presidency of the EU to help bolster the efficiency of the sector, by providing support in a number of key areas.

Sainsbury has joined a growing number of retailers using new web-based tools to change the way it communicates with its supply base.

Sainsbury will use the tool – developed by US firm RollStream – to register new suppliers, relay new information to existing ones and measure performance.

The Food Standards Agency (FSA) has dropped plans to implement a 4% increase in charges for inspections within abattoirs and primary meat processing plants by the Meat Hygiene Service (MHS).

The dairy industry has been slashing its greenhouse gas emissions and is using one-tenth less energy than it did nine years ago, according to Dairy Energy Savings (DES).

The Health & Safety Executive (HSE) has raised concerns that the number of fatalities in food and drink processing may be creeping up.

Scotland’s National Food and Drink Policy, launched last Friday, aims to boost sales of food and drink from north of the border by a third to £10bn by 2017.

Growing the meat and milk substitute markets and cutting red meat in ready meals are key proposals in a preliminary report targeting the food supply chain’s impact on climate change.

Kellogg has launched a new low fat cereal to appeal to consumers conscious about weight management.

Food and drink sector skills council Improve's pitch for government funding is nearing its end as the organisation celebrates its fifth birthday. While for many funding prospects are bleak, with budgets being slashed to ribbons, in this instance, optimism prevails.

Statistics is often seen as a difficult subject and avoided because of its complexity. That's why Statistical methods for food science: introductory procedures for the food practitioner provides those working in food science with practical examples of accessible statistical procedures.

As consumer awareness of the health benefits of antioxidants rises, their global sales have been increasing - whether the antioxidants are used as a food preservative or to provide a health-enhancing or functional benefit to a food. Demand for foods that are recognised as being naturally rich in antioxidants is also growing, including certain varieties of fruit and fruit-derived food products such as smoothies.

Measuring the value of the supply chain by Enrico Camerinelli explores the problems with current supply chain metrics, details how organisations can close the gap between financial decisions and supply chain performance, suggests models and points to ways in which new technology can help measure the value of the supply chain.

When problems arise with a particular product, it is important to know which batches are affected, so that suitable steps can be taken to isolate and remove the problematic ones from the market, while leaving those that are unaffected.

A new conveyor system for yoghurt lines at Yoplait relies on 85 inverter and geared motor drives from Lenze. With yoghurt production on three eight-hour shifts, perfect control is essential to achieve high process consistency and quality with such sensitive milk-based products.

The new entry-level version of Ishida Europe's X-ray inspection system aims to ensure maximum quality control of packaging.

Business is booming for plasma lubrication and condition-monitoring expert Hydralube. The firm claims the electrical energy savings achieved from using its plasma lubricants offer managers a huge incentive as energy costs continue to rise.

T Cards has designed a simple system of recording or pre-warning management of potential site danger, using coloured cards stored on a wall-mounted board.

Versatility is the goal of the Vemag Dough Divider from Reiser. Suitable for all types of bread, bun, roll and English muffins, the Vemag is easily adjustable to produce a range of exact weight portions, dough absorptions and crumb structures.

Since the recession, processors have been focusing on optimising existing product lines, rather than investing in new capacity. That's why liquid food packager Sidel has created a new engineering and conveying business unit.

When Premier Foods company RF Brookes expanded its range of chilled ready meals, it needed to build new production lines from scratch and start processing within a very short timeframe.

A powerful new single-axis motion controller enhances Mitsubishi Electric's servo drives for machine automation. Designed for demanding movement sequences on single-axis systems, the new controller supports synchronisation of the drive with other processes.

Investing in automation can help to ensure the long-term sustainability of businesses operating in the food and drink industry and this is certainly the view of CenFRA, Europe's only centre for food robotics and automation, based in Doncaster.

Daniel Thwaites Brewery is enjoying estimated energy savings of more than £30,000 a year through a three-year steam trap management contract with Spirax Sarco. The savings are based on Spirax Sarco's assessment of the steam that is being saved by regular, scheduled monitoring and maintenance of the site's 220-strong steam trap population. This should enable the brewery to reduce its annual carbon emissions by 20,000kg.

Integrating new equipment into an existing line is a smart way for firms to enlarge their product portfolios with minimum investment.

AEW Delford Systems, part of the Marel Food Systems Group, has extended its Winning Lines range of production line systems for specific food processing and packing applications by introducing final handling and labelling systems.

Food process technology firm, the Walsall Engineering Group is now the UK and Irish sales and engineering partner for Italian oven manufacturer Verinox.

Installation of a Mauting 4-trolley steam cooker by Union Food Machinery (UFM) at RWM Food Group has been followed up by an order for a second identical oven. The new order aims to meet the increasing demand for RWM's range of convenience sous-vide cooked meat products.

A steel band travelling oven that consumes up to 45% less electrical power than its rival systems is being hailed by its Danish maker as a major step forward in convection oven technology.

Some things are better shaken, not stirred. For 007, it was his martini. But for the food industry, it is canned and bottled products such as soups, sauces, vegetables, baby foods, milk drinks and ready meals that can taste better when shaken.

Operations managers have two major considerations: maintaining safety standards on site and boosting efficiency. To help them achieve these goals, Transmon Engineering has developed the Zone Speed Savure.

Kingspan Controlled Environments' KS1150 CS insulated panel system has been used to build a £9M extension to a temperature-controlled distribution centre for HSH Coldstores.

Manufacturer Hyster has produced weather protection options for its new electric three- and four-wheel forklift trucks.

Excel Automation, supplier of automated materials handling systems, has recently completed the third phase of its four-phase upgrade of Chivas Brothers' palletisation and automatic despatch facility at the Kilmalid site in Dumbarton, which aims to achieve a 50% increase in output. The site plays a key role in the distribution of brands such as Ballantine's, Beefeater Gin, Chivas Regal and Malibu.

A flurry of projects focused on reducing energy consumption and costs in the frozen and chilled sectors are yielding promising results.

Warburtons' new £45M bakery near Bristol is symbolic of today's changing priorities.

The arrival of a certain celebrity bandana-wearing chef on to our TV screens has seen TSC Foods rubbing its hands with glee. Why? The manufacturer became the exclusive owner of the Marco Pierre White endorsed brand, Glorious! in February. The brand includes seven soups and three sauces.

More than 1.6M people currently follow a Halal diet in the UK and there are two key drivers that make the Muslim population an increasingly important market for food manufacturers.

Rudely awoken by a loud noise at an uncivilised hour on Sunday, December 11, 2005, Dean McKenna peered out of the window. Unable to make anything out, he wandered down the road to see what was happening. The sky had turned red and smoke was filling the air.

UK sales of organic food were up 1.7% to £2.1bn in 2008 - a respectable performance, says Soil Association director Peter Melchett, in "marked contrast to the prophecies of doom made by some".

Roger Ryman, Head Brewer, St Austell Brewery, Cornwall I'm not a Cornishman. In fact April 6 marked my 10th anniversary of moving down here, as well my employment at the brewery. Back then, I would have described the company as a sleeping giant. It was a good local brewery but it needed national appeal, so it became my ambition to put St Austell in the Premiership of regional breweries.

An initiative to ringfence thousands of tonnes of malting barley for UK brewers, coordinated by collaborative networking group Farexchange Partnership and involving malt supplier Muntons was launched this month.

Marks & Spencer (M&S) has signed a 10-year contract with supply chain specialist Gist worth £2bn.

What's the average memory span of a business? Judging by how quickly they make the same mistakes again, I would say six months. In fact, six months ago, we were told our selfish society lay behind our economic woes. We accepted our business decisions had been short-sighted and potentially fatal for many.

The latest innovation from press manufacturer Heidelberg applies drop-on-demand inkjet to digital short-run pack and label printing.

A Scottish shortbread manufacturer is among those benefiting from the flexibility and reliability of electronic horizontal form-fill-seal technology.

Convenience features such as ease of opening and reclose can play a major role in enhancing export prospects - as well as domestic sales - as participants in a new Danish project are discovering.

Dynamic growth in the use of stand-up food pouches masks a reluctance to innovate in materials and equipment technology.

A new dual-chamber electrostatic coating system for food production lines has been launched, which is claimed to signal a further nail in the coffin for the traditional rotating drums used by some manufacturers to add flavourings and coatings.

Good news for advocates of clearer on-pack nutrition information. Two significant European studies back guideline daily amounts (GDAs) as the best way of improving consumers' food literacy.

Suppliers of machinery to the food and drink sector are being urged to take on board new rules taking effect at the end of this year, which place additional responsibilities on them to ensure the safety of kit.

I recently attended the Vitafoods International conference and exhibition in Geneva where hundreds of companies demonstrated the latest developments in functional foods including probiotics, prebiotics, satiating ingredients, vitamin supplements, antioxidants, beauty foods, heart enhancing products, naturals, nanotech, mental health foods ... the list goes on. But will these hi-tech functional foods help us stay young and beautiful?

Fizzy drinks, jam and ice cream containing baobab fruit could hit the market next year as firms move from development to launch mode.

A collaborative project exploring new applications for cryo crystallisation is being launched this summer after it emerged that the technique could deliver significant reductions in saturated fat in bakery products.

Food ingredients manufacturer Macphie has launched a new addition to its ku-li range of fruit coulis. New sour cherry ku-li is launched to coincide with National Cherry Day on July 18.

Saclà is turning up the heat this summer with the launch of its first ever fiery chilli pesto. It is made with Italian red chilli pepper, almonds, garlic and parsley. Other products in the range include classic pesto, corianda pesto and tomato pesto.

Cornish vineyard Polgoon is launching Aval Rose, a sparkling drink made from English apples that are blended with Scottish raspberries before undergoing the 'methode traditionelle' double fermentation process used by Champagne makers. "Aval Rose is like a sparkling wine in look, texture and aroma. The hope was to create a drink that took English apples in a new direction," said Polgoon owner Kim Coulson.

Manchester Rusk Company's range of seasonings and marinades have been launched in time for the barbecue season. Marinades include Mediterranean tomato and caper, Cantonese style and sweet chilli.

Chewits is relaunching its ice cream flavour after consumers led an online campaign to bring it back. The flavour was popular in the 1990s.

Will your products comply with the salt regulations due to take effect in 2010?

Aulds Delicious Desserts has joined forces with culinary alcohol supplier Thomas Lowndes to launch a frozen dessert with cognac aimed at foodservice outlets.

Good process technologists are worth their weight in gold. It is their responsibility to take the approved concept product and trial it through factory processes until it is safely and accurately produced for the customer. Here are some top tips for running successful trials:

The UK is significantly behind the US when it comes to using nanotechnology in new product development, according to Sheri Schellhaass, vice president of research and development at General Mills US and president of the Institute of Food Technologists.

Consumers are starting to turn away from cheap, plentiful, unsustainable food, as world supplies continue to dwindle, according to Philip Lowery, founder and director of the Real Food Festival, which was held in London last month.

Complete Food Manufacture's online editorial survey on the state of the UK's food and drink manufacturing sector and you could win £100 of Amazon vouchers in a prize draw. Log on at http://snurl.com/hjslx by June 1 for your chance to enter!

Merseyside-based Aimia Foods has bought Spring Cool Soft Drinks from Norbev, the soft drinks and juice producer, for an undisclosed sum.

The Institute of Food Research has launched a new sustainability special interest group and accompanying website at www.ifr.ac.uk/waste.

British Retail Consortium (BRC) Global Standards has launched a website detailing the standards it requires an organisation to meet to enable production, packaging, storage and distribution of safe food and consumer products.

Firms chasing more profits from production processes can get help at Food Manufacture's Profitable Production conference at Heritage Motor Centre, Warwickshire, on November 3. For more information contact Duncan MacOwan (01293 610292); duncan.macowan@william-reed.co.uk.

The Tayto Group has set in motion a two-year plan to close its crisp-making site in Wednesbury, West Midlands, which will affect around 300 employees.

Portion size reduction could be more effective in helping to reduce Britain's obesity epidemic than reformulating products to reduce levels of fat, sugar and salt.

The government is looking to introduce a ‘top up’ scheme for exporters who are experiencing a reduction in credit insurance. Its proposals come after the Department for Business, Enterprise and Regulatory Reform (BERR) came under fire for not offering enough support struggling companies.

British firms are missing opportunities to invest in UK agri-food and processing, yielding ground to overseas businesses, according to English Farming and Food Partnerships (EFFP).

Dr David Atkins, head of the Food Standards Agency's (FSA's) chief scientist team, has stressed the importance of hard science as a core pillar of its future strategy.

Schemes recycling food waste will only make commercial sense if manufacturers can utilise all of the waste stream to create a range of different food ingredients or biofuels, according to the Institute of Food Research (IFR).

The Food Standards Agency (FSA) recently reported on catering firms' commitments to the healthy diet initiative. Among them is one to put more 'hidden' vegetables in children's food.

A public sector healthy food initiative could raise supply chain costs, the Food and Drink Federation (FDF) fears.

Marks & Spencer (M&S) could soon be stocking branded foods for selected product lines and in selected areas of the country, following trials across the country over the past year.

Two property firms have acquired the former Findus factory in Longbenton, North Tyneside, after Findus producer and distributor Newcastle Productions went into administration earlier this year.

Tea has emerged as one of the only categories in which organic lines have outperformed the market in the recession.

A technological breakthrough building on work by scientists who have cloned human taste receptors could help manufacturers achieve the most challenging salt reduction targets, according to US firm Senomyx.

A team of butchers is cycling from London's Smithfield Market to Rungis Market, Paris - more than 186 miles - for charity on June 5. The meat sector has pledged generous donations, with contributions from firms such as Tulip and Aldi. The money will go to four charities including the Butchers' and Drovers' Charitable Institution, Breast Cancer Research, the Worshipful Company of Butchers' Charities and the National Farmers' Union's Africa 100 appeal.

Recent statements from food manufacturers and retailers outlining their commitment to sustainable palm oil betray a lack of understanding of how the palm oil supply chain actually works, according to a leading supplier.

Lacey's Cheese in Yorkshire has won a contract to supply Sainsbury stores nationwide, thanks to acquiring Safe and Local Supplier Approval (Salsa) with the specialist cheese-makers addition. Md Simon Lacey said with the help of the Regional Food Group [for Yorkshire and Humber] "our Salsa accreditation has made a huge difference to our bottom line".

Custom-built oven and cooker manufacturer Double D Food Engineering has been acquired by US food processing equipment supplier JBT FoodTech for an undisclosed sum. JBT FoodTech has a European head office in Helsingborg, Sweden, but all Double D products will continue to be designed at the firm's factory at Broxburn outside Edinburgh.

Sales of beverages firm Nichols' Vimto brand rose 11.8% in the 12 weeks to April 18, versus total soft drinks sales growth of 0.6%, reported non-executive chairman John Nichols. Speaking at the firm's AGM in May, he added: "At this early stage we are pleased with the group's continued progress and confident of delivering sales and earnings growth in line with expectations for the full year."

Pasta meals supplier Pasta King has been made official meals supplier to NHS hospitals in England and parts of Wales. The nomination, initially for one year, allows the firm to supply its hand-made pasta sauces and self-contained bar units to caterers responsible for patient feeding in the Standard, Allergen, Halal and Children's Ready Prepared Meals categories.

The Society of Food Hygiene and Technology (SOFHT) will be holding its annual lecture, lunch and awards on November 26 at the Landmark London Hotel. This year the SOFHT lecture will be given by Ken McMeikan, chief executive of Greggs on the subject of 'Driving success in uncertain times'.

The trend towards assembly cooking will lead future growth in UK chilled food as individual meal components threaten chilled ready meals, according to research by RTS Resource commissioned by Food Manufacture.

Tim Smith, chief executive of the Food Standards Agency (FSA), has called on bakers to meet his specialists to thrash out realistic targets for salt reduction in bread.

Innovation in the soft drinks market in 2008 increased in comparison with 2007, according to the British Soft Drinks Association's (BSDA's) 2009 UK Soft Drinks Report.

A lack of eco-friendly waste disposal sites remains a crucial sticking point for processors' environmental programmes, according to seafood processor Pinneys, based in Scotland.

UK food processing efficiency is hampered by a lack of joined up thinking, lack of skilled staff and poor maintenance standards.

The June 29 deadline for entry to the Food Manufacture Excellence Awards 2009 is approaching fast.

The government has been "fighting in Europe" to ensure that "over the top" regulation does not hamper the future of food security in the UK.

Leatherhead Food International is preparing to run feasibility trials using an experimental ultra high energy mixer in a bid to manufacture nano-emulsions with unusual properties.

Britain's food processors would be better served with the Department for Business Enterprise & Regulatory Reform as their sponsor, rather than the Department for Environment, Food and Rural Affairs, said John Cridland, deputy director general of the Confederation of British Industry at the Federation of Bakers' annual conference last month.

Treating allergens differently from other potentially dangerous contaminants has encouraged a proliferation of 'may contain' style warnings on food that are difficult to justify, according to one food law expert.

Allergen management systems are being compromised because food manufacturers are not securing sufficient reassurances from their suppliers, Tesco has argued.

Finding cash for automation still dogs processors, delegates heard at Food Manufacture's Robotics and Automation roundtable on April 29.

Processors, particularly crisp manufacturers, using potatoes in foods are missing out on opportunities to improve their products by rash decisions over the varieties they use.