Biscuits and snacks firm Pladis Foods, which makes brands such as McVitie’s, has reported significant annual growth in international profits and sales and outlined efforts to promote nutrition and healthy eating.
Prepared foods manufacturer Bakkavor has denied strike action occurred at its Wiltshire cake factory, after confirming cases of coronavirus there as it announced the planned closure of its Alresford salad plant, affecting 100 jobs.
Finsbury Food Group foodservice arm Kara has invested more than £1m to boost capacity at its Manchester factory by more than 30% and particularly drive up its output of doughballs.
Denbighshire-based Welsh bakery Henllan Bread has secured a three-month contract to supply a supermarket chain in the Middle-East after joining a successful virtual trade event.
Strong sales during the coronavirus pandemic will see Signature Flatbreads create 75–100 jobs as part of a significant investment to increase production capacity at its Dunstable factory.
Fatherson Bakery, winner of the Small Bakery Manufacturing Company of The Year at this year's Food Manufacture Excellence Awards, has launched a range of flours for consumers.
Finsbury Food Group, the cake manufacturer supplying supermarkets including Tesco and Sainsbury's, has turned its Hamilton Celebration Cake factory in Scotland into a nut-free site, offering consumers additional reassurances regarding allergen labelling.
Warburtons has teamed up with small and medium-sized enterprise (SME) accelerator Mission Ventures to launch a new joint venture to support bakery start-ups.
Hovis is tapping into the consumer demand for healthier products, with the launch of Glorious Grains, a new loaf of bread, designed to support the immune-system.
International food and drink group Princes, which boasts brands including Princes, Napolina, Batchelors and Branston Beans, has revealed it is to invest £5m in the next three-years to encourage “rapid growth”.
A healthy banoffee tart concept using waste Fairtrade bananas from local retailers, proposed by a team from Reading University, got its creators into the Ecotrophelia UK final.
Brewers' spent grains were a vital ingredient in Ecotrophelia UK finalist Brewer's Brownies' entry and team representative Esther Ghey outlines the product concept in this Food Man Talks video podcast.
Jared Spencer, representing the Eco-Dive team from the University of Nottingham, which won Bronze at this year’s Ecotrophelia UK competition for CocoWaffle, a gluten-free, Dutch-inspired waffle sandwich concept, describes the group's ethnically diverse...
Emily Wilkins, representative of the Gold-winning team at this year’s Ecotrophelia UK competition, Re-Dessert from the University of Nottingham, shares what they did to claim the top prize.
