Technical

People on the move in the food and drink industry

People on the move in food and drink

By Gwen Ridler

Barry Callebaut’s head of innovation has stepped down from the role, as Cardiff Metropolitan University announces a new appointment at its ZERO2FIVE Food Industry Centre.

Ensuring compliance across a complex supply chain is tough at the best of times

Experts from Tesco and McCormick tackle compliance

By Rod Addy

Experts from Tesco and global herbs and spices supplier McCormick & Company will form part of a panel tackling traceability and compliance in a volatile market in our free webinar on 25 May.

Two Yorkshire universities have helped digitalise Rakusen's with the help of a £618k grant

Rakusen’s digitalises business with £618k grant

By Gwen Ridler

Sheffield Hallam’s National Centre of Excellence for Food Engineering (NCEFE) and the University of Bradford’s Faculty of Engineering have secured a £618k grant to support biscuit and wafer manufacturer Rakusen’s growth and sustainability plans.

There's just one week left to sign up to our free tech webinar, sponsored by Siemens

One week to go: Free tech webinar

By Gwen Ridler

There’s just one week left to sign up for Food Manufacture’s free webinar on how to use tech to optimise operations and resources, sponsored by Siemens.

The conference will tackle fat, salt and sugar reduction as well as a host of other issues

Virtual Reformulation conference: one month to go

By Rod Addy

Some of the UK's foremost experts on food and drink reformulation will offer essential insight and guidance on vital topics at Food Manufacture's virtual conference Reformulation: What Next? from 29-30 March.

According to the ISC, demand for stevia continues to grow. iStock credit: HandmadePictures

Framework for steviol glycoside production approved

By Rod Addy

International food safety body Codex Alimentarius has approved a framework outlining four safe ways of producing steviol glycosides, enabling greater access to stevia products across the globe.

Collett: 'New ingredients are being introduced all the time'

Ask The Expert, in collaboration with the Institute of Food Science & Technology (IFST)

Ask The Expert: sugar reduction in soft drinks

By Vicky Collett FIFST CSci

Vicky Collett, (consultant) global quality manager for a joint venture between PepsiCo and Unilever, explores the challenges of sugar reduction in soft drinks.

Fortress has supplied Trigon with a new small-scale metal detector

Trigon installs new Stealth metal detector

By Gwen Ridler

Nut supplier Trigon Snacks has installed a bespoke, small footprint metal detector to help meet strict retailer requirements for its new range of packaged nuts.

Higher folic acid intake is required in the first 12 weeks of pregnancy

Bakers back folic acid move by Government

By Michelle Perrett

Bakery manufacturers have welcomed the Government's decision to make it mandatory for folic acid to be added to non-wholemeal wheat flour across the UK to help prevent life-threatening spinal conditions in babies.

Coffin: 'The application of AI comes to the fore, helping to identify the focus of risk mitigation efforts and intervention'

Opinion

Digital technologies empowering food manufacturers

By Kimberly Carey Coffin

Kimberly Carey Coffin, global technical director at Lloyd’s Register, explores how digital systems can benefit food and drink firms across a number of applications.

Buttriss: 'The overall package of nutrients needs to be centre stage'

Nutrition opinion

Nutrition a vital consideration in food system transformation

By Judy Buttriss

Amid concerns about the urgency of tackling climate change and the environmental impact of food systems, the fundamental importance of food as a source of nutrition and a means to good health is sometimes overlooked.

Bakery & confectionery trends: good for shoppers and the planet

Digital feature: bakery & confectionery ingredients

Bakery & confectionery trends: good for shoppers and the planet

By Michelle Perrett

The advent of COVID-19 in the UK sparked a major shift in the outlook of consumers: home baking surged and issues such as health and sustainability assumed greater importance.

Buttriss: 'We need to change the way we produce and consume food'

Nutrition Opinion

National Food Strategy Part 2: positive but chances missed

By Judy Buttriss

Part 2 of Henry Dimbleby’s recommendations to Government for a National Food Strategy, published on 15 July are ambitious and positioned to address the major challenges facing the food system: climate change, biodiversity loss, land use, diet-related...

Econauts takes home gold prize at Ecotrophelia UK 2021

Ecotrophelia UK 2021

FoodMan Talks: Econauts claims gold at Ecotrophelia UK 2021

By Gwen Ridler

Econauts, the student team from the University of Nottingham, has taken home the gold prize at this year’s Ecotrophelia UK student innovation competition with its non-alcoholic take on coffee liqueur.

Beneo says producers want more versatility to finely tune the organoleptic characteristics of meat-free products

Plant-based: flexitarians fuel innovation on flavours

By Jerome Smail

Plant-based eating is now well and truly mainstream, and with many major food manufacturers investing significantly in their meat-free product ranges, it’s easier than ever for consumers to get onboard.

Food firms will be faced with a number of hurdles in the near future, according to the IFST

IFST report highlights major hurdles in the future of UK food

By Gwen Ridler

Complexity surrounding food regulations, the dilution of food standards and limited access to food technicians will be the major hurdles affecting food and drink firms in the near future, according to a new report from the Institute of Food Science and...

Food safety never sleeps

Food safety never sleeps

By Jerome Smail

In a world where COVID-19 has forced a readjustment of priorities in so many areas, food safety has rightly remained at the very top of the agenda for producers.

Murphy & Son saves £100,000 through brewery innovation

Innovative approach pays off for Murphy & Son

By Jerome Smail

Brewing supplies and consultancy firm Murphy & Son claims to have saved nearly £100,000 over the past three years through its approach to product development.

Campden BRI continuous flow study aims to boost efficiency

Campden BRI study aims to cut over-processing costs

By Jerome Smail

An investigation into minimising over-processing could boost efficiency and profitability for food manufacturers, according to the project’s researchers at science and technology hub Campden BRI.

Incorporating new equipment into a factory can create cross contamination challenges

Cross contamination and cleaning in factory design

By Gwen Ridler

Issues surrounding cross contamination and hygiene must be at the forefront of a producer’s mind when integrating new machinery into their factories, according to Mariane Hodgkinson, hygiene consultant for specialist cleaning equipment supplier Hillbrush.

Bond: 'carry-over of essential micro-nutrients into products of animal origin will generally positively impact human health'

Ask The Expert, in collaboration with the Institute of Food Science & Technology

Ask The Expert: FSA's Mark Bond: animal feed and food chain

By Mark Bond

In this Ask The Expert, Mark Bond, a senior scientific adviser at the Food Standards Agency (FSA) discusses the overlap between animal feed issues and consumer foods.

Follow us

Products

View more

Webinars