Welcome to his world: Social media allows Jones to connect with his consumers

How food manufacturers make Facebook and Twitter pay

By Mike Stones

Social media-savvy food manufacturers use Facebook and Twitter to forge links with customers that boosts sales in ways that large firms cannot, claims Wilfred Emmanuel Jones, founder of the Black Farmer brand.

Passion and planning ability are Levi Roots' two key ingredients for launching a career as a food entrepreneur

Levi Roots: how to be a food entrepreneur

By Mike Stones

Passion and planning ability are the two key qualities for launching a career as a successful food entrepreneur, according to Caribbean food guru Levi Roots.

Robots and hygenic design were the twin themes at Anuga FoodTec

Robots and hygenic design dominate Anuga FoodTec show

By Mike Stones

Robots intended for use in food processing and hygenic design were top trends at the trade event Anuga FoodTec, staged in Cologne, Germany last week, according to the show organisers. In this podcast, Professor Herbert Buckenhuskes, from one of the organisers...

Calling all shoppers: Birds Eye Iglo boss Martin Glenn plans to lead a frozen food revival to revitalise the market

Birds Eye boss leads frozen fightback

By Rod Addy

Frozen food has lacked strong branded leadership, but could become more successful by focusing on its strengths with the addition of significant marketing investment, according to Birds Eye Iglo boss Martin Glenn.

Antony Worrall Thompson presented the trophy for the best Free-From Food Award to 2011 to Claire Marriage of Doves Farm

Free-from food firms realise sector's potential

By Rod Addy

Free-from food manufacturers are increasingly waking up to the sector’s potential, according to Michelle Berriedale-Johnson, author of the Foods Matter website and founder of the Free-From Food Awards.

James Arnold: determined to keep the firm growing despite international market pressures

Sleaford Quality Foods battles global supply chain

By Rod Dawson

Sleaford Quality Foods is overcoming tough challenges in the global supply chain as it seeks to source and process dried and dehydrated foods for foodservice customers and other manufacturers.

Apprentices can make a valuable contribution in helping SMEs such as Butt Foods bring new products to market. For more about our Skills Seminar and to secure your free place, contact Hannah Rosevear on 01293 610431 or email Hannah.Rosevear@wrbm.com

Food and drink firms misunderstand apprentices

By Mike Stones

The role of apprentices in food and drink firms – particularly small- to medium-sized enterprises – is much misunderstood, David Williams, md of speciality baker Butt Foods told FoodManufacture.co.uk.

Chilled food producers face a bright future - provided they can meet the challenges of overcapacity and pension liabilities, said Eaton

Geoff Eaton sets out chilled food challenges

By Rod Addy

Chilled food processors must remedy overcapacity and meet financial challenges, such as pension deficits, to realise the sector’s potential, according to Geoff Eaton, former chief executive of chilled firm Uniq.

Poole highlighted the need to attract a new generation of young talent. To find out more about plans to plug the skills gap, book your free place at our half-day seminar on Monday March 26 at the NEC Birmingham. Telephone 01293 610433 for more information

Wanted: Young talent to work in food manufacturing

By Mike Stones

Food and drink manufacturers need urgently to attract a new generation of fresh talent, Jon Poole, chief executive of the Institute of Food Science and Technology (IFST) told FoodManufacture.co.uk. In this podcast, recorded at Food Manufacture's...

Cedric Porter: praised the value of partnerships

Food firms should strengthen supply chain

By Mike Stones

Food and drink manufacturers should stengthen partnerhships throughout the supply chain, the chair of the Oxford Farming Conference told FoodManufacture.co.uk.

Besmoke is building a strong base in smoked ingredients

Besmoke fans flames of growth

By Rod Addy

EU smoked flavourings regulations are driving swift growth at Sussex-based smoked food firm Besmoke.

Supercharged croissants: Frutarom hopes to kick-start breakfast by adding natural flavours and extracts to bakery goods

Frutarom offers bakers herbal energy boosters

By Rod Addy

Energizing croissants to kick-start the day are just one product Frutarom could help bakeries develop thanks to a range of bakery compounds derived from herbal extracts it has just launched.

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