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Research into C.botulinum in bread hopes to find what makes these products resistant to the pathogen

Food Safety Briefing: Campden BRI’s bread project

By James Ridler

In this exclusive interview, Campden BRI microbiology department section manager Phil Voysey explained the organisation’s research into C.botulinum and its relationship with modified atmosphere packaged (MAP) bread products.

Plant-based meat, egg and 'dairy' investment trebles

Plant-based meat, egg and 'dairy' investment trebles

By Rod Addy

Plant-based meat, egg and 'dairy' attracted the most alt-protein investment globally in 2020, claims the Good Food Institute (GFI), whose foodservice and supply chain manager Zak Weston is presenting at Food Manufacture's virtual plant-based...

New plant-based product launches and sweet treats feature in this round-up of NPD

Plant-based treats and nostalgic sweets

By James Ridler

Plant-based bakery ingredients, ice cream and gourmet sweets lead this roundup of the latest food and drink product launches from the past month.

From finance to the world of adult soft drinks, Nix & Kix chronicle their challenges in getting to market

Foot on the ladder: start-up Nix and Kix

By James Ridler

In this exclusive interview, Nix & Kix co-founders Kerstin Robinson and Julia Kessler discuss their history and the challenges they faced in setting up their own drinks company.

Magnavale cold store green light could create 530 jobs

Magnavale’s Lincolnshire cold store could create 530 jobs

By Jerome Smail

Temperature-controlled storage specialist Magnavale has secured planning and funding to construct a fully automated multi-temperature cold store in Easton, Lincolnshire that could create up to 530 jobs once complete.

Mielken: 'Critics say the benefits of freeports are minimal and claim that organised criminals will be among the few to benefit'

Opinion

Freeports: Benefit or burden?

By Arne Mielken

With the Government’s announcement of the creation of eight new freeports across England, customs expert and founder of the customs and training consultancy Customs Manager Arne Mielken looks at the benefits and potential dowsides for food and drink manufacturers.

Johnson: 'The clear message is act now to ensure you are not a victim'

Food safety opinion

Fraudsters v criminals: do you know what you're dealing with?

By Alison Johnson

Authenticity issues reported in Food Forensics's knowledge base platform over the past 12 months demonstrate an increase of 12% on the previous year, so with fraud on the rise, how do we define a fraudster?

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