Food and drink manufacturers must develop their own ways of producing energy in order to remain competitive, according to Wyke Farms boss Rich Clothier.
The food retail industry is recovering from the “mother of all hangovers” after falling into a state of chaos during the recession, according a leading analyst.
Taylors of Harrogate has significantly reduced the maintenance downtown on its packaging lines after making minor adjustments to operations at its Harrogate manufacturing facility, the company’s shift manager John Hennighan said.
Graze, the £68M turnover online snack manufacturer, had to make big changes to its manufacturing and operating systems after gaining listings with Sainsbury and Boots, its ceo Anthony Fletcher has said.
United Biscuits’ £50M investment at its Harlesden facility didn’t stop production, despite major structural work being carried out, factory general manager Helen Day has said.
Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to Gordon Polson, Federation of Bakers’ (FoB’s) director.
Changing consumer needs and an increasingly challenging market will continue to push cereal manufacturers to develop convenience products, Bokomo Foods’s ceo John Hiles has said.
More financial support must be given to food and drink start-ups by the next UK government if they are to survive their first year in business, Miso Tasty founder Bonnie Chung has urged.
Breakfast cereal manufacturers and frozen pizza suppliers have access to cartoning technology that can slash changeover times and maintain consistently high yields, courtesy of Bosch Packaging Technology.
More high-end food and drink start-ups are taking advantage of a boom in sales of premium products in supermarkets and rising sales in posh retailers such as Waitrose.
Food manufacturers should prepare for a positive three years ahead, as the changing economy prompts consumers to spend at pre-recession levels, a leading economist has said.
Mondelēz will take on an extra 100 staff at its Banbury, Oxfordshire, coffee facility, following a major investment to boost its production capabilities and a joint venture with Douwe Egberts.
Birds Eye has pumped thousands of pounds into its online grocery channel in a successful bid to boost sales and stay ahead of the curve, its UK and Ireland md Andy Weston-Webb has said.
If the food industry does not act on the EU’s potential imposition of Maximum Residue Limits (MRLs) for disinfectants soon, it will be too late, Chilled Food Association (CFA) director Kaarin Goodburn has warned.
Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.
Faccenda has invested in robotics and training to increase production efficiency and slash waste at its new Telford factory, according to Catherine Gormley, general manager of the site.
A £2M investment is set to boost Greenvale’s Swancote potato processing site’s output further, following an increase by more than 60% in the past five years.
Young skills ambassadors had their eyes opened to the variety of roles available in the food industry at an event organised last week by social networking group MyKindaCrowd (MKC).
Freedom Food will tap into the foodservice sector for business in the next 12 months to increase funds and to boost its overall consumer presence, the organisation’s new ceo has said.
Discount retailers, such as Aldi and Lidl, are less likely to breach the Groceries Supply Code of Practice (GSCOP) than the big four, the Groceries Code Adjudicator (GCA) Christine Tacon has claimed.
Weekend fitness fanatics are driving the demand for more mainstream food and drink products, such as milk, fortified with sports nutrition ingredients.
Handmade ready meal firm Cook claims more human hands in the manufacturing process does not increase the risk to food hygiene standards or decrease overall operational efficiency.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
Moy Park’s work on campylobacter research and practices had helped it avoid recent media attacks on poor poultry industry hygiene standards, one of the company’s general managers said.
Drinks manufacturers must work to reduce the amount of sugars in their products to lower the nation’s calorie intake, according to Dr Alison Tedstone, Public Health England’s (PHE) chief nutritionist.
Adams Foods has pumped £3M into a new customer innovation centre in response to customer demand for innovation in hard cheese, the company’s marketing director Alastair Jackson has said.
Seafood processor Paramount 21 has invested in a 464.5m2 warehouse adjacent to its Newton Abbot production site in Devon to release production space as it steps up its new product development.
Retailers need to be bolder with their own-label ready meals and stop relying on the basics, such as spaghetti Bolognese and lasagne, former food industry rivals Jonny Bingham and David Jones have said.
UK food manufacturers are still being unfairly criticised for using palm oil, despite the work they have done to source it sustainably, according to the corporate social responsibility (CSR) director of a global food oil business.
Britain’s big four supermarkets have been “totally and utterly complacent”, in failing to keep pace with key developments in retailing and are now paying the price, warns a leading City analyst.
UK-based food and drink firms are investing in jobs as much as internationally-owned outfits, according to Owen Paterson, Department for Environment, Food and Rural Affairs (DEFRA) secretary of state.
Poor nutrition among UK consumers could be improved if they had a basic understanding of how their food worked, a leading public health nutritionist has insisted.
A critical skills shortage in the UK dairy industry is starting to be countered by dairy companies working together towards a common cause, according to senior HR consultant at Arla Foods Chris Edwards.
