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.
