Marlow Foods, the manufacturer of Quorn meat substitutes, has boosted the sustainability and quality of its products as part of a Knowledge Transfer Partnership (KTP) with the University of Teesside.
Campden BRI and tissue engineering and bioreactor specialist Cellular Agriculture have secured a share of a £15.6m investment fund to support its cultivated meat product.
Scottish food and drink manufacturers can soon benefit from a £50k fund to help them to make their food healthier and kickstart their reformulation journeys.
Austria-based Revo Foods is set to debut an industrial-scale 3D food printing process, enabling the mass production of whole-cut meat alternatives or products with customized shapes, structures or textures.
This month, we bring you five more job positions which have opened up across the UK within the food manufacturing setting. Find out more about the roles here and how to apply.
Food Manufacture explores ways that cash-strapped businesses can invest in new plant and machinery on a budget and some of the programmes available to them to support the next stage in their growth.
The UK food and drink industry is the fourth fastest to adopt artificial intelligence (AI) into job roles, according to new research by PR agency Tank.
Seven companies are in the running for our new innovation award, with the winner to be revealed at next year’s glamourous ceremony. Here’s more about the line-up and their incredible industry innovations…
Bethan Grylls explores how food and beverage manufacturers will need to adapt to increased consumption, alongside pressures around sustainability with insight from a range of experts.
While Ole & Steen is looking for a new group CEO, it has also announced the new appointment of Graham Hollingshead as its UK MD. Meanwhile, Dr Harsh Amin has joined cultivated meat start-up Ivy Farm as its chief scientific officer.
Are food manufacturers ready for fully automated production lines and can robots be the solution to making this a reality? Chris Froud, partner and patent attorney specialising in robotics and automation at European Intellectual Property Firm Withers...
Food Manufacture speaks to four experts, including free-from manufacturers Moo Free and Kirsty’s, around managing allergens within your factory and supply chain.
New research into insect biomass could help reduce producers’ reliance on soybeans for animal feed and help improve sustainability in the food supply chain, according to Fera Science.
Cross-reactivity in allergen tests is not often spoken about. But waiting until you get a positive result to understand this is too late. Alison Johnson explains…
In a recent webinar, Food Manufacture brought together four leaders from industry to discuss the latest tools and systems emerging to help mitigate against our biggest food safety challenges. Here’s the highlights…
Yeast has been a powerhouse of food production for millennia, but new developments in fermentation technology have seen the ingredient elevated to do more than just raise our bread and brew beer.
This year’s Food Safety Briefing theme is science and data – with four special guest experts from Mars Global Food Safety Center, the Food Standards Agency, Unibloc, and Imprint Analytics joining us to share their knowledge.
Food tech firm Extracellular has opened ‘Europe’s largest' contract pilot facility dedicated to cultivated meat and seafood production at its site in Bristol.
Sheffield Hallam University has secured £232k of funding to lead a new project aimed at reducing the carbon impact of sauce production while enhancing nutrition and taste.
As the war between Russia and Ukraine continues to inflict supply chain difficulties upon Europe’s breadbasket, Bia Analytical looks at how manufacturers can ensure their wheat/flour is genuine.
Following the UK’s departure from the EU, the UK’s veterinary sector was hit hard. Now, shortages threaten food safety risks and delays at borders – so what can we do to change this bleak narrative?
History has served up some tough lessons for the food sector and although we've enhanced our controls, we're not out of the woods yet. Here, we recap the key take homes presented at the inaugural Food Safety Innovation (FSI) Conference last...
Marsh, a leading insurance broker and risk advisor, recently highlighted several big threats producers should be aware of in 2023. Here we summarise the findings and how one might mitigate against them.
Food Manufacture hears from several notable experts in machinery and maintenance to understand how food producers can avoid downtime as a result of machine failure.
The Government needs to incentivise small firms to invest in tech adoption and innovation in order to kick-start economic growth, according to the Federation of Small Businesses (FSB).
As consumers become more aware of gut health, the drive to develop high fibre products is high in demand. Here, Dr Thomas Gurry, co-founder and CEO of myota, looks at how it can be achieved in bakery.
With the EU on the precipice of new Listeria regulations, Bethan Grylls reports on Chilled Food Association’s most recent webinar examining the potential avenues this could take and the repercussions.
Wine fraud has been reported as far back as Ancient Rome and continues to be a major obstacle in the industry today. So how can you ensure yours is genuine?
Food and drink firms were the third most targeted sector in the manufacturing industry for cyber-attacks, according to new research from cybersecurity firm Dragos.
Bia Analytical will be partnering with trinamiX, a company specialising in cutting-edge sensors, to develop a portable testing solution capable to identifying food fraud.
Food Manufacture’s esteemed awards night will soon be open for entries and this year welcomes several new categories along with an exciting change to the judging process.
Representatives from across the meat processing industry descended on the Butcher’s Hall in London yesterday (June 27) to learn about Meat Industry 2.0 and the role of automation and cultured meat in the future of the sector at the British Meat Processor’s...
Tim Sandberg, product manager at Aliaxis, explains how a partnership was formed between the company and Francis Ward to create a unique intermediate bulk container (IBC) for a tricky client specification.
Following publication of its review of the approvals process for novel foods commercialisation, Katrina Anderson and Stefanie Lo of Osborne Clarke explain the proposals under consideration.
Josephine Coombe, chief commercial officer at Nulogy, Europe, discusses the potential of digitalisation in outsourced food production and how it can improve all the key functions in a day-to-day co-packing environment.
With food recalls making headlines more often than not, Alison Friel, director of food consulting and training at NSF, takes a look at how you can safeguard against this growing threat.
