In the world of detection and inspection, the latest advances in food safety technology have been propelled by a need to not only save space and money, but also larger goals of becoming more sustainable and offering more comprehensive coverage for discovering...
How can food and drink manufacturers offset rising production costs through increased efficiency and better use of resources, including renewable energy? That's the topic of the next Food Manufacture webinar.
UK pork, poultry and egg producers are protected from imports from their Australian counterparts by tariffs, although beef producers have weaker privileges, while an animal welfare clause is included in the Aussie-UK FTA.
Home Office minister for safe and legal migration Kevin Foster has been criticised for deflecting the blame for the UK labour crisis and not listening to the struggles with recruitment across the pork and poultry sectors.
Labour shortages – particularly a lack of Official Veterinarians (OVs) in abattoirs – continue to create chaos and uncertainty for meat processors, but opportunities could soon present themselves to help them reshape their future.
Meat processor Cranswick has revealed the acquisition of plant-based Ramona’s Kitchen and Atlantica UK has created 'exciting opportunities' for further growth in its rapidly expanding Continental Products business.
Recent struggles to hire official vets at meat processing plants and abattoirs will not lead to shortages over the Christmas period, according to Food Standards Agency (FSA) chief operating officer Colin Sullivan.
2 Sisters Food Group president Ranjit Singh Boparan has praised the Government's temporary visa scheme for seasonal poultry workers, claiming it has helped source up to 900 EU workers in the run-up to Christmas.
UK lamb producers could be vulnerable to a breakdown in relations between Australia and China following the UK-Aussie free trade deal (FTA), levy body the Agriculture and Horticulture Development Board (AHDB) claims.
The Scottish seafood industry has launched a new recruitment campaign to help fill vacancies across the processing sector, particularly in the run up to Christmas, as demand greatly outstrips the ability to produce.
Food and drink manufacturers reiterated their commitments to reducing carbon emissions and boosting sustainability across their production plants in the run up to the UN Climate Change Conference (COP26).
Hilton Food Group, the international multi-protein food business, has, through its subsidiary Hilton Foods, acquired Fairfax Meadow Europe, supplier of meat to UK foodservice customers, from Argent Holdings for £23.8m.
Eating less protein, CO2 emissions labelling and gene editing were some solutions that could help reduce UK food producers’ environmental impact, according to the Department for Environment, Food and Rural Affairs’ (DEFRA’s) chief scientific advisor.
The UK’s free trade agreement threatens to be a one sided deal with little benefit for British producers that risks sacrificing food security and standards, warned members of the food and drink industry.
In an effort to tackle supply chain issues, the Government backtracked on its refusal to allow 'unskilled' labour into the UK and announced a temporary visa scheme for overseas HGV drivers, poultry workers and now pork butchers. The situation...
The European Commission (EC) is offering to halve the amount of paperwork for goods exported from Great Britain (GB) to Northern Ireland (NI) and slash food, plant and animal health customs checks by 80%.
China’s latest ban of British beef imports over a case of bovine spongiform encephalopathy (BSE) could damage future trade with the country, according to the Agriculture and Horticulture Development Board (AHDB).
UK seafood firms could avoid costly import tariffs thanks to the free trade agreement (FTA) between Iceland, Norway, Liechtenstein and the UK, according to a report, but the deal was largely 'an exercise in damage limitation'.
Cultured meat is attracting substantial financial, industry, and even celebrity, backing and media coverage, but can commercial production levels be achieved and how do insects compare as an alternative protein source?