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.
Agri-tech company B-hive Innovations has received funding from UK Research and Innovation (UKRI) to lead a research project, which will detect early potato diseases and defects before they hit supermarket shelves.
Putting sustainability and sugar substitution at the forefront of innovation, Netherlands-based Fooditive transforms food waste into a sugar substitute for consumers.
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.
Digital feature: bakery & confectionery ingredients
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.
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, 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.
Digital adoption is a necessity for food and drink manufacturers moving into the future as the lines between consumers and customers become blurred, according to Puratos.
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.
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...
The alternative protein industry must work together to tackle environmental destruction, Quorn Foods CEO Marco Bertacca has told the Future Food-Tech Summit.
Protein bar manufacturer Nutree Life, which is based in Lancashire has boosted the skills of its workforce and adopted digital technologies through its partnership with Made Smarter.
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.
With less than two months to go until Foodex, the food and drink processing trade show, Food Manufacture looks at some of the highlights of this year’s event.
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.
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.
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.
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.
Food manufacturers will face continued pressure to lower salt levels in their products in response to a growing ‘health crisis’, according to Andrew Ashby, managing director of ingredients supplier Brusco Food Group.
Specialist coating supplier Surface Finishing UK has developed a clear antimicrobial topcoat designed to reduce the load of harmful microbes on surfaces – including SARS-COV-2, the virus that causes COVID-19.
Tetra Pak has collaborated with automated systems developer Rockwell Automation to bring artificial intelligence powered improvements to powders manufacturing.
University of Bradford reader in computer science Savas Konur talks about the unique challenges of installing Artificial Intelligence (AI) and Industry 4.0 technologies into a production line more than a century old.
A new research project to help manufacturers and retailers understand and control the potential risks posed by clostridium botulinum in bread products has been launched by Campden BRI.
Widely recognised is the importance for health of plenty of plant-derived ingredients – vegetables, fruit, grains, oilseeds and pulses – combined with more moderate amounts of animal-derived foods for the wealth of essential nutrients these provide.
The Government risks endangering public health gains if it continues to stall salt reduction programmes, warned new research from Queen Mary University of London.
Recently there has been considerable interest in peas (Pisum sativum) as a plant source of protein. But new research indicates resistant starch – found in some peas – may help control blood sugar levels and reduce the risk of Type 2 diabetes, the incidence...
MPs have pressed food and farming minister George Eustice for details on Government aid for meat and seafood firms hit by Brexit-related border delays and launched an urgent inquiry into their impact.
Fortress Technology has expanded its new range of intelligent inspection systems for food manufacturers developing IoT lines, including an extra-large (XL) version for bulk applications.
Cognex Corporation has launched a ‘first-of-its-kind’ smart camera that allows engineers to quickly, accurately and effectively solve a range of inspections on automated production lines.
Siemens Digital Logistics development consultant Phil Lavin and Digital Industries head of food and beverage Keith Thornhill discuss how automation technologies can be used to compensate for the delays caused by our ‘cliff-edge’ Brexit.
The biggest challenges the food industry currently faces from Brexit include delays caused by the 'impenetrability of paperwork', the shortage of vets and customs officials and dealing with the island of Ireland.
Oily fish such as mackerel, sardines and salmon are our primary dietary source of the long chain omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Kosher biscuit manufacturer Rakusen’s has partnered with the University of Bradford to adapt its 100 year old production line with Industry 4.0 technologies, supported by the Knowledge transfer Network (KTN).
Identifying COVID-19 symptoms and the use of artificial intelligence (AI) and machine learning were key topics in our exclusive interview with Salman Chaudhary, chief executive of AI systems developer Empiricai.
Global food ingredients supplier Beneo discusses the launch of the first instant clean label rice starch able to withstand harsh processing conditions, which debuted at virtual trade show Fi Europe Connect 2020 earlier this month.
A new study, called Hesper-Health, is examining how drinking orange juice influences blood pressure and the functioning of blood vessels via the citrus polyphenol hesperidin.
Selenium, zinc, Vitamin D and a healthy gut microbiota can all help fight the effects of COVID-19, according to scientists presenting at the British Nutrition Foundation's (BNF's) virtual conference Nutrition and COVID-19.
New opportunities are emerging at an unprecedented rate to leverage artificial intelligence (AI) and machine learning in order to optimise processes in food production and while the benefits are often very clear, there are legal bear traps for the unwary....
A new platform powered by artificial intelligence (AI) that would allow firms to detect food safety risks has been launched by food safety expert Agroknow.
Bakery will be the nutrition labelling battleground for the foreseeable future as processors across Europe face increasing pressure to reformulate and consumers seek healthier options, according to experts at Bunge Loders Croklaan (BLC).
