Danone has partnered with tech giant Microsoft on a multi-year collaboration to integrate artificial intelligence (AI) throughout the manufacturer’s operations.
Strawberries could be fewer and more expensive thanks to higher temperatures as a result of climate change, according to new research from the University of Waterloo.
In an exclusive interview with Food Manufacture, the FDF’s Karen Betts and Kate Halliwell share their thoughts on the UPF debate that has gripped the nation.
Family-owned confectioner Aldomak partnered with the National Manufacturing Institute Scotland (NMIS) to create a digital replica of its Glasgow factory to support future decision making and investment plans.
Among the job listings this month, 2 Sisters Food Group - Meal Solutions is on the lookout for a new product development manager, whilst PepsiCo seeks a manufacturing technician to join its Coventry site.
In the competitive landscape of the food industry, developing new products and refining existing ones is not just a matter of taste but a complex and often high-stakes endeavour.
A new technology that uses light to kill harmful bacteria is being tested by researchers at the University of Birmingham to see how effective it is for tackling common foodborne diseases.
UK manufacturers have failed to take crucial steps to mitigate fluctuations in energy prices, as new research by Mitsubishi Electric reveals a disconnect between the industry’s views and action taken on-site to address these concerns.
Audits can be a time consuming and often confusing practice for food and drink firms, but can the process be simplified? Food Manufacture asked experts in the field what steps manufacturers can take to ease their burden.
The Pesticide Action Network analysed results from the UK Government's residue testing programme and reported 10 different PFAS pesticides were detected in fruit and vegetables - but should you be concerned?
Clean Food Group and Nukoko were among 58 food and drink startups lucky enough to secure a spot on the European Institute of Innovation and Technology’s (EIT’s) Food Accelerator Network programme.
After fearful speculation over what the proposed changes to Regulation (EC) 2073/2005 would hold, the draft has landed and a consultation is now underway.
Automation is one of the biggest challenges for manufacturing businesses in the UK, with frustrations relating to cost, availability of staff and a lack of information major hurdles preventing adoption, according to a recent survey by Automate UK.
Dairy-free chocolate maker Moo Free is strengthening its sustainability credentials with the launch of The Hub, a business tool offering the manufacturer complete traceability across its supply chain.
The digital age is upon us, but are food and drink manufacturers ready to embrace it? Food Manufacture speaks to experts in the field of digitalisation to explore the steps food businesses need to take to start their digital journey and the major pitfalls...
The Food Standards Agency (FSA) has launched a public consultation seeking views on new guidance for food businesses on the definition of mechanically separated meat (MSM).
In the realm of risk assessment and horizon scanning within the food industry, the distinction between intelligence and insight holds paramount importance.
Marlow Foods, the manufacturer of Quorn meat substitutes, has boosted the sustainability and quality of its products as part of a Knowledge Transfer Partnership (KTP) with the University of Teesside.
Campden BRI and tissue engineering and bioreactor specialist Cellular Agriculture have secured a share of a £15.6m investment fund to support its cultivated meat product.
Scottish food and drink manufacturers can soon benefit from a £50k fund to help them to make their food healthier and kickstart their reformulation journeys.
Austria-based Revo Foods is set to debut an industrial-scale 3D food printing process, enabling the mass production of whole-cut meat alternatives or products with customized shapes, structures or textures.
This month, we bring you five more job positions which have opened up across the UK within the food manufacturing setting. Find out more about the roles here and how to apply.
Food Manufacture explores ways that cash-strapped businesses can invest in new plant and machinery on a budget and some of the programmes available to them to support the next stage in their growth.
The UK food and drink industry is the fourth fastest to adopt artificial intelligence (AI) into job roles, according to new research by PR agency Tank.
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.
