All news articles for February 2020

Muir: ‘We need more highly skilled and trained people, but building up the industry’s reputation will be difficult’

The food and drink industry’s image problem

By James Ridler

A lack of food and drink engineers is down to more than just numbers, says Selby College assistant director Ian Muir (pictured) … and it’s up to industry to ring the changes.

Deforestation ban is being urged

WWF calls for ban on ‘deforestation’ foods

By Michelle Perrett

WWF, the conservation organisation, is calling for imported food products that destroy natural habitats to be made illegal as part of its campaign called ‘Let’s get deforestation #OffOurPlates’.

Red meat exports have boomed

Red meat exports boosted by Asia

By Michelle Perrett

Red meat exports from the UK rocketed to more than £1.5bn last year, making 2019 one of the strongest years on record, statistics from HM Revenue & Customs have revealed.

Unilever-owns Knorr commits to plant-based

Knorr commits to more plant-based foods

By Michelle Perrett

Unilever-owned Knorr has committed to increasing the number of its products featuring plant-based foods from its Future 50 Foods by 25% by 2025.

Morrisons' fresh produce depot has levelled up thanks to Brillopak

Robots make light work of potatoes

By Noli Dinkovski

Productivity and efficiency at Morrisons’ fresh produce depot in Rushden, Northamptonshire, has reached “a whole new level” after the installation of two automated Brillopak crate-loading potato cells, the retailer has claimed.

Little Moons planned to create 150 new job at its £3.5m factory

Mochi brand opens £3.5m factory in London

By James Ridler

Mochi brand Little Moons has opened a £3.5m factory in London in a bid to meet increasing demand in the UK and internationally, with plans to create 150 jobs.

The rise in plant-based diets has sparked demand for flour made from legumes and vegetables

Plant-based flour market set to grow

By Noli Dinkovski

The growth in vegan and vegetarian diets is set to be mirrored by a rise in the demand for flour made from legumes and vegetables, a West Yorkshire-based ingredients supplier has claimed.

Surface texture can change consumer perception of food

Less healthy looking food appeals more

By Noli Dinkovski

Changing the surface texture of food to make it appear less healthy has been shown to increase consumption, a study has found.

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