Food Ingredients Europe 2022 brought together innovators from across the food and drink industry to discuss the future of ingredients and the key issues affecting the sector. Here are seven of Food Manufacture’s key takeaways from the event.
In this exclusive podcast interview, ReNewFood entrepreneurial lead Matthew Hutchinson and Dr Kang Lan Tee, chemical and biological engineering lecturer at the University of Sheffield, discuss the potential of alternative proteins as a replacement for...
Kerry, the taste and nutrition company, has launched a new tool that will support food manufacturers to optimise the nutritional profile of products while being aware of the various front of pack regulations.
Food and drink firms reported sweeping reductions in sugar in the Government’s Sugar Reduction Programme: Industry progress update, but criticism was levelled against the industry for its inability to meet voluntary targets.
Plant2Food, a science platform from the Novo Nordisk Foundation, is inviting UK food companies to collaborate on plant and food science and share new knowledge.
Rocketing inflation has forced UK consumers to cut back on their grocery shopping, with almost a third saying they stopped buying products due to increased prices, according to new research.
The average salt content of food products sold at supermarkets showed no change between 2015 and 2020, new research from the University of Oxford has aid.
Firstplay Dietary Foods, the specialist food manufacturer, has revealed a 10-boost in productivity and is forecasting a 30% increase in turnover after investing in automation technology with the support of Made Smarter.
The University of Aberdeen’s Rowett Institute has been awarded £1.6m to fund new research into improving the understanding of the UK food system and help people experiencing food insecurity and living with obesity make healthier, more sustainable food...
With the food and drink industry under constant threat from global pressures such as the COVID-19 pandemic and the war in Ukraine, how has the supply chain managed to keep up and running and what new developments do operators need to be aware of?
Less than half (47%) of UK adults trust that manufacturers have correctly identified all the allergens in their products, according to a new report from High Speed Training.
Consumer trust in plant-based, developing meat-like flavour and texture and the rapid development of new fermentation technologies are all driving the continued rise of alternative proteins.
The Department for International Trade’s (DIT) campaign ‘Made in the UK, Sold to the World’ has started a new phase highlighting food and drink exports.
A letter, signed by 70 organisations, sent to Prime Minister Liz Truss, is raising “profound concerns” that measures to promote children's health may be abandoned without facing the scrutiny of Parliament.
Scottish food tech firm Enough has completed construction of its flagship non-animal protein facility, reportedly one of the world’s largest of its kind.
Food and drink exports have seen significant growth in non-EU markets set for UK trade deals, the Food and Drink Federation (FDF) Trade Snapshot has revealed.
Alternative proteins firm Planted has successfully closed a series B financing round of £61m, the largest funding round for the ‘faux meat’ manufacturer to date.
Avara Foods's Wednesbury factory illustrates the company’s parallel priorities of investing in people and transformative technology, both of which are essential in the middle of the skills crisis, operations director Phil Davidson explains.
Food waste, sugar and animal welfare were among the top concerns for British consumers when buying food, according to a new report from the Food Standards Agency (FSA).
Consumers need to know what’s in their food and customers need to know what product they’re moving around their warehouse, but as technology advances what's the role of traditional labels in the food chain?
Almost nine out of ten food and drink businesses believe fuel cells will play an important part of their future energy strategy, according to research by energy generation and storage specialist Ylem Energy.
Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.
An independent review into labour shortages in the supply chain will be headed up by John Shropshire, the former chief executive of major horticulture producer G’s Fresh Group.
As consumer demand for healthy snacks continues to grow, we explore how food manufacturers have tackled the need to make their products non-high in fat, salt and sugar.
Red meat production is returning to pre-Covid patterns as the impact of the pandemic is subsiding, the latest Monthly Market Bulletin by Hybu Cig Cymru – Meat Promotion Wales (HCC) has revealed.
Lakes Ice Cream has invested in new tech to replace traditional paper systems, boost sustainability and free up staff to work on new product development.
Export health certification cost over £26m from January to June this year, claims the food industry's sanitary & phytosanitary (SPS) certification working group, which wants food business operators to support e-certification trials.
UK trade negotiators risk scoring ‘a disastrous own goal’ against the Welsh meat industry if the next round of international trade deal drive UK customers to buy less sustainable alternatives to Welsh meat, warned Meat Promotion Wales (Hybu Cig Cymru,...
SARS-CoV-2, which causes COVID-19, could survive on meat and fish products in the freezer or refrigerator for up to 30 days, a new study has suggested.
Materials handling and storage has faced pressures ranging from lack of labour and climate impact to soaring costs and supply chain volatility in the past year, but as always the food industry has proved inventive.
The UK’s free trade agreement (FTA) with New Zealand is unlikely to impact standards but could increase workload on agencies that ensure imports comply with those standards, according to the Trade and Agriculture Commission (TAC).
Food manufacturers and retailers have been advised to 'seize the day' and drive innovation on healthy foods without being forced by Government legislation.
In this exclusive podcast interview, JBS global head of innovation and operational excellence Eduardo Noronha discusses the meat processing giant’s plans for alternative proteins across plant-based, fermented and cultivated meat.
Digital technology can benefit businesses of all sizes and does not have to cost the earth, delegates will hear at the next free Food Manufacture webinar, which is sponsored by Siemens.
The Government Food Strategy has avoided backing 'bold, evidence-based recommendations' in Henry Dimbleby's National Food Strategy that would have significantly improved the UK food system – a 'shambolic' decision, pressure groups...
As the digitalisation of food and drink factories becomes a major talking point for manufacturers, are businesses prepared to embrace the change and where will this march into the future lead them?
