Staff will rise to tough new standards and adapt to new working conditions provided firms can demonstrate they are putting their money where their mouths are and invest in the best possible kit.
It is “staggering” how many food and drink firms aren’t aware of how much help and support is available to enable them to exploit export opportunities.
Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.
The brain and vision benefits of omega-3 are offering vast opportunities to food manufacturers on the back of positive European Food Safety Authority (EFSA) health claims rulings.
Food sustainability should begin at home a top scientist is to tell the Institute of Food Science & Technology (IFST) Spring Conference in Norwich next week.
The environment secretary’s "gung-ho approach" to genetically modified (GM) foods risks alienating the public at a time when a calm and rational debate about the issue is needed.
The biggest short-term priority for the new Groceries Supply Code of Practice adjudicator is preventing needless breaches to the code by ensuring people understand the law.
A simple “eat less meat” message won’t wash with consumers or producers, so sustainability campaigners need to convince people to eat “better meat” as well, in order to improve the environment and public health.
Imports from China, South East Asia and the Middle East are posing the greatest food safety risks to UK consumers at the present time, it has been claimed.
Prescribing legal limits for levels of sugar, salt and fat in food – as touted by the Labour Party this week – is not the right way to improve the nation’s health.
Food manufacturers should educate shoppers about where and how fish products have been sourced, according to the Iglo Group, which owns the Birds Eye brand.
As sustainability continues to rise up the corporate agenda, Ireland has ambitious plans to become a world-leader in the production of sustainable food through its Origin Green initiative.
The food and drink industry received its fair share of attention - and plaudits - at the Labour Party Conference in Manchester this week. It was held up as rare success story in tricky economic times by shadow secretary of state for the Department for...
Winning new business is tough at any time but particularly challenging during a recession. One food manufacturer dedicated to the challenge is Wigan-based pie maker Poole’s Pies.
“View customers and politicians as the enemy,” is one of five controversial top tips for food business success, set out by a veteran business guru and chairman of the national skills academy.
As hundreds of thousands of visitors make final preparations to attend the Olympics next month, food and drink manufacturers should review their transport plans in order to avoid disruption in London and at other Olympic venues, advises logistics firm...
Dr Andrew Wadge, the Food Standards Agency’s chief scientist, explains why new technologies, such as lactic acid antibacterial washes during chicken processing operations, should be used to reduce the 403,000 cases of campylobacter food poisoning in the...
Kelly’s of Cornwall has nailed £200,000 worth of savings in two years from environmental projects ranging from reduction in water use to more efficient effluent treatment.
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 the two key qualities for launching a career as a successful food entrepreneur, according to Caribbean food guru Levi Roots.
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...
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.
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.
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.
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.
The UK poultry industry in 2012 must tackle legal differences between the UK and other EU countries and soaring feed costs, according to Philip Wilkinson, director of 2 Sisters Food Group.
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.
