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Sudan 1 - what did we learn?

Sudan 1 - what did we learn?

Foodstuffs contaminated with Sudan 1 -- hardly new 'news' -- we've been alerted to product recalls on a regular basis over the past two years since...

Hidden Fats

Hidden Fats

More and more products on the shelves nowadays are being marketedas healthy choices. Low-fat cereal bars are being offered as a healthy alternative...

New Unilever depot

New Unilever depot

Unilever is planning to open a 4,000m2distribution centre in Cannock this September to handle all of its ambient food.Exel, which will manage the...

Mars sloughs jobs

Mars sloughs jobs

Despite Masterfoods' reassurances that an operating review was not focused on Slough (Food Manufacture January, p13), it will cut 500 jobs there with...

Depot despair

Depot despair

Two out of five firms operating in transport and logistics believe they will have to reassess the location and design of warehousing as a result of...

Networking forum keeps tabs on RFID

Networking forum keeps tabs on RFID

How can manufacturers build a business case for radio frequency ID (RFID)? Are the pallet networks geared up to help?How do you ease the pain in the...

Can we eat ourselves thin?

Can we eat ourselves thin?

By Michelle Knott

The battle of the bulge remains high on consumer agendas and, as Atkins and South Beach regimes fade from the spotlight, Michelle Knott reviews a new generation of ingredients that could revolutionise fat busting

Well on the way

Well on the way

Consumers expect products to be tasty, convenient and now healthy too. That means low in calories, but high in nutrients. New research is not only looking at producing new healthiy ingredients but also maximising their effectiveness in food

Posh pastries

Posh pastries

By Lynda Searby

Developers are successfully modernising and extending the savoury pastry category, taking it more upmarket with leaner cuts of meat and cosmopolitan flavour combinations. Lynda Searby reports

Substance over style

Substance over style

The image of soups and sauces is about to get meatier as developers introduce chunkier recipes creating more of a meal. Seasonal variants are also becoming a popular offering, as Stefan Chomka reports

In tune with local fare

In tune with local fare

By Susan Birks

Seasonal and locally-produced foods are in demand in restaurants and are selling well at farmers' markets. Susan Birks asks, can manufacturers add some seasonal gastronomic gusto to their products?

Changeovers

Changeovers

Snowbird Foods has appointed David Jones its new technical manager at its North London-based fully-cooked sausage factory. Jones joined the company...

THE FIRM:

THE FIRM:

Your cut-out-and-keep guide to top employers, 56.The Edrington group

Window on the world

Window on the world

To stay competitive companies are increasingly looking to other countries for inspiration. This month's IFE provides a global perspective of new food developments without even having to leave the UK

Battle for best

Battle for best

More research is needed to clear the mist that surrounds claims about the nutritional superiority of organic foods, as Catherine Quinn discovers

Functional in Finland

Functional in Finland

By John Dunn

John Dunn reports from a country that claims to be the world leader in the manufacture of health-enhancing functional foods

Master of organics

Master of organics

Me & my factory: Dennis Bean, Business Unit Director, RB Organics

Fears subside over road transport directive

Fears subside over road transport directive

By Rick Pendrous

Fears of soaring driver costs as the road transport directive comes into force this month have been allayed, according to a new survey.The survey of...

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