Gluten-free, organic and high protein bean and pulse pasta brand Explore Cuisine has unveilled new packaging, with the range moving from a bag to box format.
Amid growing concern about the presence of cancer-causing acrylamide in crisps and French fries, a young scientist has developed a new laser system that scans peeled potatoes in the factory to detect toxic compounds before they reach the consumer.
Fruit specialist Fruit Gourmet, based at Allemans-du-Dropt in south-west France, has selected an Ishida X-ray inspection system for enhanced quality control, following the installation of the company’s multi-head weighers at its site.
A flexible screw conveyor, which has a trough hopper that can receive material from multiple outlets of feeders, grinders, blenders and other equipment, has been introduced by Flexicon.
Fresh produce supplier to high street restaurant chains, Reynolds Catering Supplies, based at Waltham Cross, near London, is using Infor’s M3 enterprise resource planning (ERP) system to raise order handling efficiency.
Moy Park’s executive director Mike Mullan has been named HR director of the year in the Chartered Institute of Personnel and Development (CIPD) Northern Ireland Awards 2017.
The Institute of Food Science & Technology (IFST) has called on the new government to focus on food science, develop policies for a sustainable food system and the challenges of Brexit, in its list of key priorities.
North Wales bread and pastry maker Village Bakery will create 50 new jobs, including 12 apprenticeships, to help it supply its growing demand, the baker revealed today (May 31).
UK food and drink exports reached record high levels in the first quarter of 2017, driven by overseas sales of whisky, salmon and chocolate, the Food and Drink Federation (FDF) has revealed.
Beechdean Group has acquired 50% of ice cream manufacturer Lovingtons, in a joint venture designed to grow investment and boost the manufacturing capabilities of the company.
