The UK frozen food sector is currently the fastest growing retail category, but what’s behind its success? British Frozen Food Federation (BFFF) chief executive John Hyman explores the forces expected to drive the sector up to 2025 and beyond.
Food Standards Scotland (FSS) has issued a Public Information Statement to make clear its position regarding the presence of a group of harmful E.coli bacteria called STEC in food.
Addo Food Group has promoted Deborah Bolton from joint chief operating officer to chief executive officer (CEO), replacing Chris Peters, effective immediately.
Northumberland-based distillery Moorland Spirit Co is set to increase its international sales further, after quadrupling its export revenues in this financial year.
Food coatings business Crisp Sensation has unveiled a new coating system that enables manufacturers to produce crispy, crumb-coated snacks without the need for pre- or deep-frying.
The future of food production in the UK will be defined by the adoption of robotics and innovative new technology to help address the “productivity challenge” faced by producers, according to a new report for the National Farmers Union (NFU).
Alasdair Smith, chief executive of Scottish Bakers, highlights the role in training and apprenticeships have in securing the future of the food and drink industry.
Operations director for Tereos UK & Ireland Bill Harrower covers investment and health and safety initiatives at the firm’s Normanton plant, plus the impact of Brexit.
Reinventing and leading in trends, driven by the launch of ruby chocolate, are the driving force of chocolate maker Barry Callebaut, according to its head of innovation.
Animal welfare groups have expressed concern over the potential of meat from non-stunned animals being sold to consumers unaware of how it was slaughtered.
Premier Foods may look to sell off other assets as an alternative way to reduce debt after pulling the plug on the sale of its Ambrosia brand, according to one market commentator.
