Seven companies are in the running for our new innovation award, with the winner to be revealed at next year’s glamourous ceremony. Here’s more about the line-up and their incredible industry innovations…
Bethan Grylls explores how food and beverage manufacturers will need to adapt to increased consumption, alongside pressures around sustainability with insight from a range of experts.
While Ole & Steen is looking for a new group CEO, it has also announced the new appointment of Graham Hollingshead as its UK MD. Meanwhile, Dr Harsh Amin has joined cultivated meat start-up Ivy Farm as its chief scientific officer.
Are food manufacturers ready for fully automated production lines and can robots be the solution to making this a reality? Chris Froud, partner and patent attorney specialising in robotics and automation at European Intellectual Property Firm Withers...
Food Manufacture speaks to four experts, including free-from manufacturers Moo Free and Kirsty’s, around managing allergens within your factory and supply chain.
New research into insect biomass could help reduce producers’ reliance on soybeans for animal feed and help improve sustainability in the food supply chain, according to Fera Science.
Cross-reactivity in allergen tests is not often spoken about. But waiting until you get a positive result to understand this is too late. Alison Johnson explains…
In a recent webinar, Food Manufacture brought together four leaders from industry to discuss the latest tools and systems emerging to help mitigate against our biggest food safety challenges. Here’s the highlights…
Yeast has been a powerhouse of food production for millennia, but new developments in fermentation technology have seen the ingredient elevated to do more than just raise our bread and brew beer.
This year’s Food Safety Briefing theme is science and data – with four special guest experts from Mars Global Food Safety Center, the Food Standards Agency, Unibloc, and Imprint Analytics joining us to share their knowledge.
Food tech firm Extracellular has opened ‘Europe’s largest' contract pilot facility dedicated to cultivated meat and seafood production at its site in Bristol.
Sheffield Hallam University has secured £232k of funding to lead a new project aimed at reducing the carbon impact of sauce production while enhancing nutrition and taste.
As the war between Russia and Ukraine continues to inflict supply chain difficulties upon Europe’s breadbasket, Bia Analytical looks at how manufacturers can ensure their wheat/flour is genuine.
Following the UK’s departure from the EU, the UK’s veterinary sector was hit hard. Now, shortages threaten food safety risks and delays at borders – so what can we do to change this bleak narrative?
History has served up some tough lessons for the food sector and although we've enhanced our controls, we're not out of the woods yet. Here, we recap the key take homes presented at the inaugural Food Safety Innovation (FSI) Conference last...
Marsh, a leading insurance broker and risk advisor, recently highlighted several big threats producers should be aware of in 2023. Here we summarise the findings and how one might mitigate against them.
Food Manufacture hears from several notable experts in machinery and maintenance to understand how food producers can avoid downtime as a result of machine failure.
The Government needs to incentivise small firms to invest in tech adoption and innovation in order to kick-start economic growth, according to the Federation of Small Businesses (FSB).
With the EU on the precipice of new Listeria regulations, Bethan Grylls reports on Chilled Food Association’s most recent webinar examining the potential avenues this could take and the repercussions.
Wine fraud has been reported as far back as Ancient Rome and continues to be a major obstacle in the industry today. So how can you ensure yours is genuine?
Food and drink firms were the third most targeted sector in the manufacturing industry for cyber-attacks, according to new research from cybersecurity firm Dragos.
Bia Analytical will be partnering with trinamiX, a company specialising in cutting-edge sensors, to develop a portable testing solution capable to identifying food fraud.
Food Manufacture’s esteemed awards night will soon be open for entries and this year welcomes several new categories along with an exciting change to the judging process.
Representatives from across the meat processing industry descended on the Butcher’s Hall in London yesterday (June 27) to learn about Meat Industry 2.0 and the role of automation and cultured meat in the future of the sector at the British Meat Processor’s...
Tim Sandberg, product manager at Aliaxis, explains how a partnership was formed between the company and Francis Ward to create a unique intermediate bulk container (IBC) for a tricky client specification.
Josephine Coombe, chief commercial officer at Nulogy, Europe, discusses the potential of digitalisation in outsourced food production and how it can improve all the key functions in a day-to-day co-packing environment.
With food recalls making headlines more often than not, Alison Friel, director of food consulting and training at NSF, takes a look at how you can safeguard against this growing threat.
A team of five students from the University of Nottingham have been announced the winners of Ecotrophelia UK, taking home a grand prize of £2,000 and the opportunity to represent the UK in the nationals in Europe.
Food Manufacture hears from a roundtable of three experts from Mars, the FDA and Oxford Nanopore Technologies, as they discuss how one can use the power of genomics in contamination incident management.
The experts at Cargill and Planted explain the importance of fats in meat and how they're creating successful plant-based fats to mimic desirable characteristics.
A team of researchers in Thailand have developed a CBD-based coating which has shown promise in delaying rot in strawberries to keep them fresher for longer.
Food Manufacture recently aired a webinar that explored how food manufacturers could reduce costs without negatively influencing food integrity. Here are the highlights from our expert guest speakers.
This month Alison Johnson explores the advantages and limitations of different speciation testing which is used to ensure food safety and authenticity to help you choose the right technique.
Experts of sausages, burgers and food forming take a look back (and forwards), as they examine what’s changed and how new technology is influencing the sector with Food Manufacture’s editor.
Employees in the food and drink industry are using very poor passwords to secure business accounts, according to new research from digital security expert NordPass.
Ronan Gormley of the University College Dublin summarises the key takeaways of the recent EFFoST conference, as experts took to the floor to debate food processing in relation to health, perception and sustainability.
Sandwich manufacturer Raynor Foods is leading the charge towards greater traceability in the food supply chain with the launch of a new online platform, the Digital Sandwich.
