Pukka is looking to tap into consumer demand for meat-free convenience meals with the launch of a Veggie Cheese, Leek & Potato microwaveable twin pack.
Food manufacturers will face continued pressure to lower salt levels in their products in response to a growing ‘health crisis’, according to Andrew Ashby, managing director of ingredients supplier Brusco Food Group.
Burton’s Biscuit Co., the maker of brands including Maryland Cookies and Wagon Wheels, is creating more than 40 new jobs at its flagship Llantarnam bakery, one of the area’s biggest food production sites.
Plant-based NPD has been launched by Bridor and The Honest Bean Co - and Food Manufacture's plant-based proteins conference airs online in two days, with representatives from Marks & Spencer, Tyson Foods and Meatless Farm.
Biscuits enjoyed a ‘bumper year’ in 2020, with sales up 7.2% on 2019’s figure to reach £2.96bn, fuelled by demand for traditional biscuit barrels according to an industry report.
In this exclusive interview, Campden BRI microbiology department section manager Phil Voysey explained the organisation’s research into C.botulinum and its relationship with modified atmosphere packaged (MAP) bread products.
University of Bradford reader in computer science Savas Konur talks about the unique challenges of installing Artificial Intelligence (AI) and Industry 4.0 technologies into a production line more than a century old.
A new research project to help manufacturers and retailers understand and control the potential risks posed by clostridium botulinum in bread products has been launched by Campden BRI.
Wrexham-based Village Bakery has secured investment from private equity firm Limerston Capital that will see the opening of a new facility and the creation of 115 jobs.
