FieldFare MD: ‘You make the unachievable achievable’
In Food Manufacture’s latest podcast, Bethan Grylls is joined by Matt Whelan, managing director at FieldFare - the loose frozen food brand.
Interviews & Opinion
Barry Callebaut leadership reset - why and what comes next?
The news that Hein Schumacher is set to take over from Barry Callebaut CEO Peter Feld next week saw shares in the group rise by more than 3%.
Opinion: The business partnership that had all the right ingredients – until it didn’t
Shareholder disputes have increased significantly in the last two years, and the food manufacturing sector is amongst those at the sharp end of a trend that reflects pressures within the UK economy.
Small Beer co-founder: Pioneering a category, not just a product
In Food Manufacture’s latest podcast, Bethan Grylls is joined by Felix James, the co-founder of Small Beer - a brewery leading the way in mid-strength beer production.
Directions to take as food manufacture production slows and wider economy stutters?
Despite a turbulent year of tax hikes, tariffs and other trials it seems that the UK food manufacturing industry has shown resilience to weather the storm. Yet a dip in the latest production figures, just when the economy needs a boost, suggests there...
Hey Rachel, leave our milkshakes alone!
Following the expansion of the ‘sugar tax’ announced in the Budget, Mike Bagshaw, owner and founder of specialist flavour house I.T.S., argues that government needs to put more focus onto technology providers and their impact on health - and give the...
Opinion: What’s shaping the next era of UK meat production?
As UK pork and poultry producers grapple with price wars, inflation and biosecurity risks, Orwa Mohamad, consumer sector analyst at Third Bridge reveals the lessons we can take from Cranswick’s business strategy.
Healthy food labels: Why Britain needs action now
Clear labelling offers an effective way for consumers to get accurate health information across but the current system isn’t fit-for-purpose, writes Lauren Woodley, head of nutrition and sensory science for Nomad Foods.
Gaps, challenges and siloes: Resolving climate-risk in the food and beverage sector
There is a disconnect between sustainability goals and financial execution which is posing a real risk to businesses. Dr Scott Kelly, SVP Environmental Analytics at Risilience explores...
Budget shows food and drink needs a new kind of political campaign to win the growth battle
The UK’s food and drink sector is sending a warning signal. It is not shouted, and it is not theatrical, but it is becoming harder to ignore, writes government affairs consultant Mario Creatura.
Why traditional fermentation outperforms the hype around precision and biomass
In a report on the future of fermentation, Anthony Warner – AKA the Angry Chef – and Jacek Obuchowicz – the CEO of new cultures manufacturer Myconeos Limited – argue that traditional fermentation is the most profitable avenue for innovators in the near-term.
Tenzing founder: ‘We’re fighting pure habit and availability’
This month’s Food Manufacture Podcast featured Huib van Bockel, the founder of natural energy drink brand Tenzing.
Nutrition is everyone’s business: Why product development demands cross-functional expertise
Food reformulation and regulation dominate industry headlines. But the most powerful driver of change isn’t a new ingredient or policy, it’s nutrition knowledge, writes Angie Jefferson, strategic projects manager for the British Nutrition Foundation.
Former FSA deputy director of regulatory compliance: ‘Governance isn’t optional’
In the food industry, standards and audits are only as credible as the governance behind them, writes Michael Jackson, independent governance board member for Safe to Trade.
Future food talent: The risks and opportunities of V Levels
This month saw the UK Government announcing a Further Education overhaul, with Level 3 BTECs and other post-16 technical qualifications to be pushed out in favour of a new vocational-focused option.
What’s Nestlé’s gameplan?
Earlier this month, new Nestlé CEO Philipp Navartil revealed plans to cut around 16,000 jobs worldwide with an aim to increase its savings target to CHF 3 billion by the end of 2027.
Borough Broth founder: ‘Never be afraid to ask questions’
This month’s podcast sees Food Manufacture’s editor speaking to the founder and managing director of Borough Broth, Ros Heathcote.
Opinion: The pros and cons of AI
The opportunities for artificial intelligence in food and drink production are vast, but you can’t replace some things, writes Mike Bagshaw, owner and founder of specialist flavour house I.T.S.
Key takeaways from the Labour Party’s Annual Conference 2025
We must continue to rebuild the UK-EU relationship to reduce trade friction for British food and drink exporters, writes Marco Forgione, director general of the Chartered Institute of Export & International Trade as he reflects on the recent Labour Party...
JNCK Bakery founder: What I learned from my food business closing
Alex Brassill offers the key learnings he took from the closure of his business JNCK Bakery earlier this year, with three big tips for challenger brands looking to make their mark in F&B.
What retailers really want: Six ways to build better supplier partnerships
Drawing on insights from the latest Fearless Foodies Podcast, host Amy Wilkinson explores how Tesco’s director of product development and innovation, Breige Donaghy, is reshaping supplier relationships.
Sainsbury’s CEO: Food strategy will ‘remain just a vision unless we have a very clear focus’
Simon Roberts, chief executive officer at Sainsbury’s shared the key actions that industry and government must address to move the food strategy from a plan into real action.
Shelf life of safety: What Asda’s case teaches us
The recent conviction of Asda Stores Ltd for selling food past its use-by date has reignited concerns over food safety compliance in the UK retail sector.
White Rabbit: The pizza disruptor taking gluten-free mainstream
Nick Croft-Simon, co-founder of White Rabbit, discusses the brand’s rather unique origins and explains the growing demand for gluten-free products among the wider population.
Inside the rise of organic: why health-conscious consumers are driving demand
Philip Rayner, co-founder and managing director at Glebe Farm Foods, discusses the growing popularity of organic products.
Smart businesses don’t fear disruption - they leverage it
As the pace of food and drink accelerates, Louis Bedwell looks at how food innovators are showing the path to resilient growth.
Nestlé Dalston factory manager: ‘Why the next era of manufacturing will be powered by people, not just machines’
This National Manufacturing Day, Ian Pipes, the factory manager at Nestlé Dalston, reflects on how the site is proving that the future of manufacturing depends as much on skills, training and expertise as it does on automation.
La Terza Via: Why the future of dining is at home
Rising costs and changing lifestyles are transforming how Brits celebrate and indulge. Enter La Terza Via: a cultural shift that’s opening new doors for premium food innovation.
Urban Legend - what went wrong?
Air fried doughnut business Urban Legend has fallen into administration with more than 40 jobs at risk.
Inside the rigorous Q Grader exams with Food Manufacture’s 2024 Future Talent winner
Last year saw Mollie Harvey, an apprentice at coffee producer Lincoln & York, taking home the title of Future Talent at the annual Food Manufacture Excellence Awards.
The hunger games: What happens when we want less food?
Mike Bagshaw, owner and founder of specialist flavour house I.T.S, looks at the GLP-1 phenomenon and its potential impact on the food industry.
How food firms should be using AI
The use of AI is becoming increasingly commonplace throughout the food and drink industry. Hear from four experts about how the technology is already being used, and how you can get started.
Nestlé CEO dismissal underscores important lessons in trust, transparency and perception
Last week, Nestlé fired its CEO Laurent Freixe following an investigation into an ‘undisclosed romantic relationship with a direct subordinate’ which breached the company’s Code of Conduct.
The role of trade secrets in the food and drink industry
Maria-Christina Peyman, partner and head of intellectual property at Birketts LLP, discusses the purpose, benefits and drawbacks of trade secrets within food and drink.
‘It’s our livelihoods, our mortgages on the line’: SME boss slams SPS delays
Charles Baughan, founder and MD of Westaway Sausages, says government must accelerate its SPS agreement with EU, following announcement of an 18-month rollout target.
Behind the lines with Gosh! Food’s head of technical
Food Manufacture meets Glen Brittin, head of technical at emerging UK plant-based manufacturer Gosh! Food.
Cheap food is costing the planet
Supermarkets need to prioritise sustainability and accept when this costs more, writes Nick Behari, country manager UK & IE for Vion Food UK Ltd.
Griddle founders: ‘We’re not here to create another preservative-pumped product’
In this episode of the Food Manufacture Podcast, we welcome Ella Harland and Sophie McGregor, co-founders of Griddle – a frozen bakery brand launched in 2022.
Has Marks & Spencer gone too far?
Over the past few months, Marks & Spencer has been relentless in its launch of bold new food and drink products – whilst some have been impressed by the retailer’s ingenuity, others have called M&S out for pushing consumer-driven offerings over truly...
What’s going wrong in food innovation?
The aisles of UK supermarkets are overflowing with new food and beverage products fighting for space, yet true, category-redefining innovation feels increasingly rare.
Why innovation is the best defence against rising prices
Nicki Morley, global innovation lead at Kantar, explores how food and drinks manufacturers can combat concerns about rising prices through innovation.
Is all fair in food supply and war?
Mark Jones, food and drink supply chain expert and a partner at law firm Gordons, explores the issue of fair dealing in the food sector.
Why Ferrero’s move for WK Kellogg shows the smartest M&A deals in food aren’t about scale anymore
The proposed acquisition of WK Kellogg by Ferrero represents a smart move that other food firms should watch closely argues Amandine Dayre, marketing team lead at food sector market intelligence solutions provider A-INSIGHTS.
The UK must find an appetite for lab grown meat – or the planet is in big trouble
David Wood, CEO of plant-based manufacturer Myco Foods, discusses the potential of cultivated meat (often called lab grown meat) and the role it could play in mitigating the climate crisis.
Is the government’s vision for food and farming coming into focus yet?
Maddie Dunn, legal director at Charles Russell Speechlys, analyses the UK Government’s vision for food and farming and the progress made since last year’s general election.
Pip Organic founders: ‘We wanted it enough to be patient’
In this episode of the Food Manufacture Podcast we hear from Karen and Patrick O’Flaherty, founders of healthy food brand Pip Organic.
CBD industry at a crossroads
It’s time to back the CBD brands ‘doing it right from the start’, writes Adam Pritchard, co-founder of start-up SKÏP Drinks.
The UK is falling behind on food waste – now is the time for industry and government to act
Chris Burns, group managing director for surplus food redistributor and retailer, Company Shop Group, calls for urgent action from industry and government to address food waste and outlines the group’s five-year vision.
Temu talks: A conversation on e-commerce and food
A number of emerging food brands have seen quiet success on online marketplace Temu - we find out more about the company in this exclusive Q&A.
Government’s ‘Good Food Cycle’ hinges on a strong data strategy
The Government’s 10 Year Health Plan promises healthier diets, better economic growth, enhanced food security, and sustainable supply chains. But Chris Tyas, chair of GS1 UK, says it will only succeed if we can fix the data infrastructure underpinning...