Allied Bakeries operations director, Nick Law, tells FoodManufacture.co.uk what makes a good manager. In an age of skills shortages, Law tells Mike Stones that the company looks for leaders, who drive staff to achieve more at a higher level collectively...
Trying to reduce saturated fat is all well and good, but replacing it with refined carbohydrates could create more problems than it solves, according to one expert in the field of diet and glycaemic response.
Is open innovation just a fancy term to describe what manufacturers have been doing for years, or is it genuinely changing how (and how fast) new products get to market?
It's been a challenging couple of years for the organic sector, with sharp declines in sales in many areas and a contraction in shelf space as supermarkets have weeded out their slowest sellers.
The next generation of novel processing technologies from pulsed electric fields to ozone processing could prove to be far more promising than the first as scientists tackle the issues that have historically them back, Campden BRI's Craig Leadley...
