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Last year, compact and energy saving machinery were the watchwords in cutting, slicing and dicing and, while those trends haven’t disappeared, this year there’s a renewed focus on quality and consistency.
Dawn Meats & Dunbia are harnessing UK-based agri-food tech company Elemental's protein and fat recovery process technology to capture up to 15% more human food products for every carcase processed.
International food safety body Codex Alimentarius has approved a framework outlining four safe ways of producing steviol glycosides, enabling greater access to stevia products across the globe.
Food and drink processors will need to use new technologies and creative business cases over the next few years to boost energy efficiency and meet green goals.
The immediate future is dominated by recovery from COVID-19, but food inspections cannot be delayed 'indefinitely', Food Standards Agency (FSA) chief executive Emily Miles has said.
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.
Events over the past 18 months have shown how fragile our global food system is. Fotis Fotiadis, chief executive officer and co-founder of Better Origin, discusses what can be done in this opinion piece.
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?
Her excellency Mariam bint Mohammed Saeed Hareb Almheiri, the United Arab Emirates’ minister of state for food & water security, addresses how technology can help solve food security problems in this exclusive opinion piece.
Improving the taste and increasing the longevity of fresh produce and ultimately producing the best possible salads for food processors, light manipulation is proving its potential.
A report calling for an overhaul of the UK's entire regulatory framework argues the move could unlock innovation in the food industry - Food Manufacture talked to MP and co-author George Freeman about that vision.
Food processing equipment supplier GEA has developed a continuous production method for smoking meat and meat replacement products designed to recreate the flavours and aromas associated with traditional smokehouses.
The National Food Strategy Part 2 has been published, revealing proposals for a sugar and salt tax on all processed products, except ingredients for home cooking, and on foods sold through foodservice channels.
The ability to check the microbial decomposition of food or to detect pollutants in it via smartphone alone could become reality thanks to a mini spectrometer being tested in Germany.
Coca-Cola GB's roll out of fully recycled rPET across on-the-go bottles, a water bottle that reminds consumers to keep drinking and Graphic Packaging's new dual-ovenable tray all feature among the latest packaging trends.
Complexity surrounding food regulations, the dilution of food standards and limited access to food technicians will be the major hurdles affecting food and drink firms in the near future, according to a new report from the Institute of Food Science and...
New inspection devices designed for harsh, deep cleaning and supplied by Loma Systems are gaining traction in the industry, having been installed by fresh prepared food manufacturer Bakkavor.
The alternative protein industry must work together to tackle environmental destruction, Quorn Foods CEO Marco Bertacca has told the Future Food-Tech Summit.
Pre- and re-sterilisation times could be cut by up to 93% compared with traditional methods, thanks to new research into plasma packaging sterilisation technology.
In this Ask The Expert, Carol Raithatha, who runs a UK-based food and drink research consultancy specialising in sensory evaluation, offers insights on the latest developments in that field.
An investigation into minimising over-processing could boost efficiency and profitability for food manufacturers, according to the project’s researchers at science and technology hub Campden BRI.
Handheld near infrared (NIR) spectroscopy has again proved a powerful tool in detecting food fraud, this time in oregano samples, according to research published in the journal Food Chemistry.
A €10m project to slash food processing waste using artificial intelligence (AI) has been launched in Germany, focusing on meat, bakery and dairy production.
Digital technology and the disruption caused by COVID-19 has helped accelerate technology adoption in the food and drink industry and advance food safety practices, according to a panel of industry experts.
Scientists in Germany are researching ways to revolutionise the chemical industry by replacing petroleum-based raw materials with sustainable proteins from rapeseed oil waste.
UK scientists have used genome editing to reduce levels of acrylamide, the compound found in baked and toasted wheat-based foods considered a probable human carcinogen.
Food and drink manufacturers are constantly having to boost production to meet an ever-growing demand for their products, prompting a need for developers of packaging machinery to keep up.
Rapid adoption of technology will allow supermarkets to reduce food waste and boost customer loyalty, according to Mel Smith, chief executive officer of Ocado.
Watch this space for the virtual screening of the Food Manufacture Excellence Awards, the winners announcement for which will kick off this afternoon at 5pm.
Recently there has been considerable interest in peas (Pisum sativum) as a plant source of protein. But new research indicates resistant starch – found in some peas – may help control blood sugar levels and reduce the risk of Type 2 diabetes, the incidence...
Plans for a Novel Food, Feed and Nutraceuticals Innovation Centre of Excellence have been ignited by a £4m investment from the Tees Valley Mayor and Combined Authority Cabinet.
An automated core temperature measurement system that boosts food safety is being considered by food firms including a major Irish poultry processor following the signing of a worldwide licensing agreement to market it.
A new flour made from chickpeas could help reduce the risk of type 2 diabetes in people eating white bread, according to researchers at the Quadram Institute.
Oily fish such as mackerel, sardines and salmon are our primary dietary source of the long chain omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
