Inside food & drink manufacturing
Cyberattacks and record-breaking temperatures have revealed weaknesses in the UK’s food infrastructure that urgently need to be addressed, as Rupert Ashby of the British Frozen Food Federation explains.
The rise of weight loss medications has prompted a wave of speculation about how people’s eating habits are changing - but what do these drugs mean for chocolate?
The food and drink industry reacts to John Healey’s inaugural Budget as Chancellor.
Nestlé’s business executive officer for Cereal Partners UK & Ireland, James Gerchow explains how the manufacturer plans to fight back against the long-term decline of breakfast cereals.
The suggestion that supermarket tinned mackerel contained no mackerel was always going to attract attention. Yet beyond the headlines lies a far more complicated story.
In this episode of the Food Manufacture Podcast we hear from the founder of Lost Sheep Coffee, Stuart Wilson, as he reflects on the decision that changed his life.
The recent UK Salmonella outbreak linked to imported eggs has prompted many to highlight the success of Britain’s Lion scheme. But beyond questions of domestic standards lies a broader debate over wider harmonisation.
Calls for greater food self-sufficiency are growing louder in an era defined by climate disruption, biosecurity threats and geopolitical instability. But purely focusing on domestic supply would be a mistake.
The pandemic showed just how resilient food manufacturers can be, but as global shocks become more frequent and severe, next time we might not be so lucky.
In this episode of the Food Manufacture Podcast we’re joined by Anna Lloyd, founder of Bwblin who shares what she’s learned over her 12-month journey, her concerns over climate change, and why she believes flexibility will be critical to the future of UK...
From major brewery upgrades to acquisitions spanning ale and soft drinks, Spanish brewing group Damm is building a broader beverage business in the UK. Luke White, managing director of Damm UK explains why the company sees opportunity where much of the...
To secure future harvests, the UK must rethink who owns, develops and deploys the genetics behind its most important crop, writes Dr Ross Hendron, co-founder and CEO of Wild Bioscience.
Last year saw the National Food Crime Unit (NFCU) gain new investigatory powers, enabling it to apply for and execute search warrants. In this interview with Food Manufacture, Andrew Quinn talks about the progress it has made.
CEO Bosco Fonts explains how a disposed pasta division, fresh acquisitions and €170 million of investment are helping Cerealto grow as consumer habits change.
In our latest All in a Day’s Work, we meet the CEO and co-founder of Dr. Will’s - a challenger brand looking to shake-up the UK condiments category.
The food and drink charity has seen positive results from its awareness campaign but its CEO warns it must now secure more resources to meet growing demand.
2 Sisters Food Group’s recent water supply issues at its Devon factory gives pause for thought when it comes to contingency plans. British Poultry Council (BPC) chief executive, Richard Griffiths, explores.
In this exclusive interview, we hear from Kerstin Schmeiduch, head of sustainability at Purina Europe, on whether regenerative sourcing can be economically viable without fundamentally changing how manufacturers buy ingredients.
The manufacturing giant has launched a range of new non-HFSS snack bars featuring the highly popular cartoon character, Bluey. While the move reflects a wider shift towards healthier products, experts question whether it is changing children’s eating...
Last month saw Marks & Spencer roll out another dessert sandwich following the success of its strawberry and crème sando.
Jon Walsh, co-founder of gut health food brand Bio&Me, talks openly about the ups and downs of his career, building a successful start-up, and his thoughts on the wider health landscape.
David Pettet, group head of sustainability at Nomad Foods, explains why the the real risk isn’t new regulation but firms getting lost in it.
Risk is changing and the way we monitor and manage it must change with it. Food Manufacture sits down with The Bart Ingredients Company’s head of technical to discuss risk and resilience.
Industry experts have their say on Princes Group’s hastily cobbled together succession plan and interim CEO Giuseppe Mastrolia’s prospects.
The UK’s food system is entering another period of acute stress and businesses must adapt accordingly if they want to survive, writes Jim Mellon, investor and executive chairman of Agronomics.
Flavour innovation in chocolate is seeing rapid advances but choice is lacking for free-from consumers. NOMO’s senior brand manager explains how inclusive flavour innovation has unlocked growth for the business across the category.
Industry leaders react to voluntary price cap proposals floated by Downing Street to supermarkets last week.
As consumer concern about ultra-processed foods reaches new highs, food scanning apps are shoring up trust, but not all of them are built on the same science. For food producers, understanding which apps to engage with matters more than ever.
Mike Bagshaw, founder and owner of flavour house I.T.S, looks at the challenges facing bakery and why one of food manufacturing’s most pressurised sectors may also be one of its most resilient.
Earlier this year, Reiser UK appointed James Couldwell as its new managing director. Food Manufacture sits down with the new captain of the ship to find out more about his career and future plans for the leading processing and packaging supplier.
Continued constraints on shipping through the Strait of Hormuz are undoubtedly affecting the UK food sector - but the UK’s food system has proven before that it’s resilient, we just need to make sure we don’t panic.
With new data showing that UK healthy life expectancy has dropped, Food Manufacture’s editor looks at the drivers behind the shift, opportunities for the F&B industry, and where unintended consequences could emerge.
Puratos’ UK and Ireland MD Julia Darvill bares all to Food Manufacture and explains why local production is fast becoming vital to success.
Laura Hellwig, managing director at Viva! – the UK’s vegan campaigning charity – looks at the latest data on the UK’s plant-based food sector and the evolving opportunities it presents brands.
Contract manufacturing is entering a period of accelerated change. Supply chains are more fragmented, ingredient costs remain volatile, and brand partners are demanding greater flexibility, faster innovation cycles and measurable progress on sustainability.
The ready meal aisle is having a moment. There’s a reset in what consumers value, why they buy, and what they are willing to pay - but are we overlooking some consumers? Brian O’Leary, CEO of DMC Foods, explores.
Earlier this month, the Conservatives unveiled plans to tackle what they are calling a ‘loophole’ in the Made in Britain certification - but is that actually a good idea?
Chris Burns, group managing director for Company Shop Group highlights the importance of retaining surplus value in a precarious food system.
Protein expert and COO for Better Nature, Dr Ando Ahnan-Winarno - AKA ‘The Protein Doctor’ - explains why the industry needs a ‘better protein’ conversation.
Mike Bagshaw, founder and owner of flavour house, I.T.S talks openly about the challenges of up-scaling a smaller food and drink business while maintaining independence, as he guides his business through a major expansion.
UK Government received feedback on the seasonal worker scheme – now it must act, writes Anti-Slavery International’s business and human rights manager.
In an exclusive chat with Jamie Farrell, head of country UK&I at TMICC, Food Manufacture hears what the pure play ice cream business has planned now it has split from Unilever.
Every International Women’s Day, we talk about representation. In food and drink, we should also be talking about transformation, with improved recognition for women-built businesses, writes Giulia Berretti, founder and CEO at Sunny & Luna.
The future of flavour development is human, not AI, contends Jake Lavelle, founder and chief executive at JPL Flavours.
As consumers refer to wellness apps for a second opinion, food and drink brands now bear a new responsibility: they need to tailor their ingredients to suit the ‘scan economy’.
Experts have their say on why Coke is struggling to shift a jewel of UK hospitality.
In Food Manufacture’s latest podcast, Bethan Grylls is joined by Matt Whelan, managing director at FieldFare - the loose frozen food brand.
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%.
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.
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.