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.
Cherrytree Bakery, Food Cloud and The Scottish Association of Meat Wholesalers all announced senior appointments this week, covered here in this round up of food and drink industry appointments.
Robots have become more and more prevalent in the food factory, but there are still businesses reluctant to fully embrace automation into their production. Here, we explore the driving force behind robotics adoption and the key issues that could help...
Alison Johnson, managing director at Food Forensics, offers a clear and concise overview of stable isotope ratio analysis and how it can be used to help determine origin.
Following the news of recent food fraud incidents, such as the event which recently impacted retailer Booths, Alison Johnson, managing director at Food Forensics outlines three ways of preventing food fraud occurring in your supply chain.
Bethan Grylls summarises the key takeaways from our series of fireside chats presented earlier this week, sponsored by RSSL, as five food and drink leaders lend their expertise on maintaining and working towards a more secure, safer food and drink system....
In the final episode of this seven-part series brought to you by Food Manufacture and sponsored by RSSL, our editor Bethan Grylls, meets with Timothy Lang of City University, emeritus professor of food policy.
Integrated lines, ultrasonics and robotics are just some of the latest innovations in slicing and cutting technology to debut from food and drink machinery providers. Here, we look at the latest trends across this sector of the industry and what new advancements...
The annual, intimate Business Leaders Forum gave way to a frank and honest discussion, as leaders from the across the UK came together to highlight the many challenges food and drink manufacturers now face, the mistakes made, and what we must do now.
Will augmented reality (AR) become a reality in food factories? Bethan Grylls investigates, as she speaks to both tech professor Bob Stone and NSF – co-creator of EyeSucceed.
UK manufacturers are lagging behind the global average when it comes to adopting robotics technology, according to a new report from the International Federation of Robotics (IFR).
A new video game helping kids get a taste of working in sustainable food production has been launched by engineering skills and software development firm Enginuity.
The Made Smarter programme, that has backed 2,500 manufacturers to adopt new digital technology and skills to create growth and jobs, has secured £6.1m funding to continue for three more years.
Potato producer Jones Potato Farm has sidestepped labour shortages by installing a new digital sorter to find and remove foreign material (FM) and product defects on its fresh pack green bean line.
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.
Time’s running out to book your place at Food Manufacture’s free webinar, Ingredient Substitution and Reformulation: Practical Advice on Wednesday 6 July.
Wiltshire Farm Foods, the ready meal supplier and its parent company Apetito, were hit by a cyber attack over the weekend which has caused disruption with its deliveries.
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.
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.
Keith Thornhill, head of food and beverage UK and Ireland at Siemens Digital Industries, discusses the energy intensive production of chocolate confectionery and asks if there’s a better, safer and more efficient way.
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.
Doughnut maker Urban Legend has praised the Government for sticking to its 1 October deadline for introducing restrictions on retail promotions of food and drink high in fat, salt and sugar (HFSS).
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.
Britvic is cutting the sugar content across the six bestselling Rockstar Energy drinks, six months before restrictions on retail promotions of high fat, salt and sugar (HFSS) products start in October.
Biscuit and snacks manufacturer Pladis has slashed saturated fat and sugar in its Go Ahead Fruit & Oat Bakes, so they now escape the Government's HFSS (High in Fat, Salt and Sugar) classification.
