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.
Consumers should not demonise food packaging, because it could prolong shelf-life, reducing the amount of products needlessly binned, according to the Waste & Resources Action Programme (WRAP).
The cultivation of a lean manufacturing culture of continuous improvement is often hampered by firms “cherry picking” what they implement, according to Jeff Williams of business consultancy SA Partners.
Government skills minister Matthew Hancock has been impressed by an initiative aimed at fully training tomorrow’s food industry workers, spearheaded by the National Skills Academy (NSA) for Food and Drink.
Consumers will hold onto the defensive shopping habits they have adopted during the last few years even if the UK experiences an economic recovery, according to grocery think-tank IGD.
The boss of Tulip’s Bodmin site in Cornwall says the business has adopted the “passion and mentality” of a start-up to achieve a “cultural transformation at the site.”
A new version of the British Lion Code of Practice will prevent food and drink manufacturers from becoming the victims of food fraud and further improve food safety and traceability in the UK.
Mondelēz International’s heat resistant chocolate, new product development and increased penetration in under-represented parts of the world offers the company considerable potential for the future, chocolate head Bharat Puri has claimed.
Sales of fruit and vegetables continue to go down, despite efforts to encourage shoppers to cut fresh produce waste and eat more cheaply, according to the IGD’s chief economist James Walton.
Leatherhead Food Research (LFR) is working on a project to support food and drink processors seeking to make cognitive performance claims for their products.
Irish beef exports have climbed by 16% and risen in value, since the beginning of this year – despite the horsemeat scandal, according to Aidan Cotter, chief executive of Bord Bia, the Irish food board.
The opening of the UK’s only dedicated carton recycling plant is likely to tempt more manufacturers to consider using such packaging and help the UK bridge its recycling gap with Europe.
Quicker decision making and more flexible business approaches are the two key benefits being enjoyed at Enfield-based Snowbird Foods in the wake of a management buyout.
The head of food business at charity Compassion in World Farming has picked out Unilever and Noble Foods as two firms which have made great strides in improving animal welfare standards in recent years.
A company making handmade fudge is predicting a 40% to 60% rise in turnover over each of the next two years as high-end retailers increasingly seek to stock its products.
