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.
