The food and drink industry’s focus on environmental and sustainability issues was a welcome surprise at this year’s Business Leaders’ Forum, organised by Food Manufacture, according to the founder of Alara Wholefoods.
The Government’s roll-out of the National Living Wage (NLW) and pressure to add more sugar to products are just some of the challenges facing Freaks of Nature founder Peter Ahye, as he revealed in this exclusive video interview.
Energy, sustainability and the environment were the key takeaways from this year’s Business Leaders’ Forum from Food Manufacture, according to associate sponsor EDF.
Calls for clean-label foods are put on the backburner in favour of creating products that are tastier and have a better mouthfeel, according to ingredients supplier Griffith Foods.
The environment, sustainability, skills and the sugar tax topped the agenda at this year’s Food Manufacture’s Business Leaders’ Forum, according to host sponsor Walker Morris.
Communication between teams and investment in the latest tech have been key to the success of Natures Way Foods, according to Selsey factory manager Paul Hiscock.
Natural colouring foods fall into the “sweet spot” of consumer trends around health, traceability and cleaner labels, the boss of one of the world’s leading colouring food producers has claimed.
Staying on top of flavour trends, effective reformulation and foodservice sales have all contributed to the success of chutney and relishes producer Shaws, according to managing director Jan Docker.
Striving for perfection is the only way to guarantee the “three Ps” of safety in a food factory, according to British Salt’s head of operations for salt and bicarbonate.
Key bakery trends, plastic packaging and the threat of Brexit are all on the mind of Fatherson Bakery managing director and owner Laurence Smith, covered in this exclusive video interview.
Food Manufacture Company of the Year ABP UK’s John Tynan shares his thoughts on the company winning three awards at last year’s Food Manufacture Excellence Awards (FMEAs).
A Malaysian producer of edible rice straws believes his company has the scale to become a viable eco-friendly alternative to plastic and paper varieties.
Taking home the bronze prize at this year’s Ecotrophelia Food Innovation Student Awards was a team from the University of Reading with their take on a plant-based quiche product, called Keesh.
Food science students from Nottingham Trent University have taken the silver prize and £1,000 at this year’s Ecotrophelia Food Innovation Student Awards
