Manufacturers often handle a mixture of solids in viscous sauces. And, as Michelle Knott discovers, they don't want pumping systems that convert everything into a gloopy pulp
Start making healthy products now or pay the price in the long run. That was the message from Food Manufacture's 'Winning ways to healthier NPD' conference held in London recently, as Stefan Chomka reports
A groundbreaking project, which turns fruit and vegetable waste into healthy snacks, could be just 12 months away from commercialisation.The project,...
Despite Masterfoods' reassurances that an operating review was not focused on Slough (Food Manufacture January, p13), it will cut 500 jobs there with...
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...
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
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
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
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
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?
Careers in Food and Drink Live returns this month with a series of seminars encouraging young people to take up a career in manufacturing, retail or foodservice. Stefan Chomka looks at the details
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
