Inside food & drink manufacturing
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.
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.
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...
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.
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.
This month’s Food Manufacture Podcast featured Huib van Bockel, the founder of natural energy drink brand Tenzing.
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.
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.
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.
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.
This month’s podcast sees Food Manufacture’s editor speaking to the founder and managing director of Borough Broth, Ros Heathcote.
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.
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...
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.
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.
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.
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.
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.
Philip Rayner, co-founder and managing director at Glebe Farm Foods, discusses the growing popularity of organic products.
As the pace of food and drink accelerates, Louis Bedwell looks at how food innovators are showing the path to resilient growth.
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.
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.
Air fried doughnut business Urban Legend has fallen into administration with more than 40 jobs at risk.
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.
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.
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.
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.
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.
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.
Food Manufacture meets Glen Brittin, head of technical at emerging UK plant-based manufacturer Gosh! Food.
Supermarkets need to prioritise sustainability and accept when this costs more, writes Nick Behari, country manager UK & IE for Vion Food UK Ltd.
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.
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...
The aisles of UK supermarkets are overflowing with new food and beverage products fighting for space, yet true, category-redefining innovation feels increasingly rare.
Nicki Morley, global innovation lead at Kantar, explores how food and drinks manufacturers can combat concerns about rising prices through innovation.
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.
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.
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.
In this episode of the Food Manufacture Podcast we hear from Karen and Patrick O’Flaherty, founders of healthy food brand Pip Organic.
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.
It’s time to back the CBD brands ‘doing it right from the start’, writes Adam Pritchard, co-founder of start-up SKÏP Drinks.
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.
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.
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...
There was a time when the EU declared its intention to lead the world in green legislation and initiatives. Although the intent might remain, a number of high-profile green U-turns appears to have tainted the vision.
Delphine Forejt discusses how Tate & Lyle is using reformulation to meet evolving consumer demands around healthy eating.
Heatwaves and drought underscore the fragility of UK food security - how ready are we for system shocks?
Lower sugar doesn’t have to mean low taste or low sales - Rachel Kettlewell, founder of Fearne & Rosie, argues the case for reformulation and reinvention.
Earlier this year Cranswick suspended one of its farms following undercover footage which showed piglets being killed using an illegal method.
This episode we welcome Craig Chidgey, founder of Heroes and Heretics - an independent whisky and spirit bottler.