Inside food & drink manufacturing
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.
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...
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...
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.