Inside food & drink manufacturing
In recognition of their 10th birthday, the Food Manufacturing Excellence Awards have been relaunched. The revamped awards, which will be presented on Tuesday November 2, have a simplified entry process and a spanking new venue The Savoy in London, which...
Companies could save themselves large amounts of cash by the systematic monitoring and targeting of their use of utilities, which can lead them to becoming far more energy efficient, it has emerged.
In the run-up to the election, the policies of the two main parties provide mixed messages.
VAT on processed food is likely to be raised to 20%, whichever party wins the general election, while sterling will "remain weak", a leading economist has predicted.
"Paying recruitment agencies could be seen as money for old rope. They have probably called you, chirpily announcing: "I've got you an interview!" for a vacancy you hadn't applied to.
Cooked poultry specialist Kookaburra Foods has commissioned the first BOC Cryoline Super Contact freezer to be installed in the UK at its Peterlee factory. The new unit forms the part of the company's ongoing development programme as it adds beef, lamb,...
Allen Coding Systems will be showing a wide range of high- performance laser, thermal transfer and carton coding and marking equipment.
French food firm Marie Surgelés has selected Ishida to design and install a new line to weigh and pack ready meals into microwavable trays.
Fine mesh separation expert Russell Finex will showcase its range of sieves and filters at the Total Show.
Cuts to reduce the £163bn fiscal deficit could undermine the next incoming government's efforts to create a more sustainable food supply chain, according to the Food Ethics Council (FEC).
Malted loaf maker Soreen is sustaining its turnaround more than a year into its recovery strategy. Revenue is still rising on the back of new product development (NPD) and the growth of new sales channels, according to md Paul Tripp.
Calling all food scientists! Forget famous Bristolians Cary Grant, Banksy, Massive Attack and the Wurzels. It seems the food industry could have another reason to put Bristol on the map in the form of the Institute of Bio-sensing Technology.
Pro-pak Foods plans to expand its factory in Malton, near York, so that it can increase capacity and develop new products.
National Starch Food Innovation has introduced Hi-maize wholegrain flour to its portfolio of nutritional ingredients.
As health continues to be a major trend, manufacturers look towards ingredient suppliers for added benefits, reports Hayley Brown
Ulrick & Short, manufacturer of functional clean-label ingredients, has helped a family-run bakery business enter new markets by reducing the fat content in its products by up to 40%.
Meet the men with the ultimate goal of selling American muffins to the US
The arrival of fresh milk in pouches as well as polybottles opens up the prospect of alternative packaging formats for consumers with different environmental priorities.
Consolidation, investment and automation has boosted frozen food firm Ardo, reports Hayley Brown
Norbert Dentressangle has secured £40M of new UK business and is implementing operational efficiencies in a bid to address falling international profits and sales, according to business unit director Dan Myers.
Soy has become a popular alternative to milk derivatives, largely due to the growing number of consumers suffering from allergies to milk components such as lactose and milk protein.
With the recent hullabaloo about the EU back-tracking on nutrient profiling, I thought it might be interesting to highlight an academic paper just published online by the European journal of clinical nutrition.
Yorkshire-based Byworth Boilers is improving its Yorkshireman2 eco-friendly steam boiler model to knock up to 18% off food processors' energy bills.
Young's Seafood has added a new bite-size product to its chip shop range: chip shop mini fillets. Made with basa (a type of cat fish) farmed in Vietnam, they have less than 3% saturated fat.
Stemmer Imaging has been researching an automated process to check that the contents of sandwiches packaged for sale in a supermarket correspond to what it says on the label.
Baker Perkins is launching a new series of cooking systems to handle every kind of sugar confectionery. Modular units have been configured to provide an efficient, automatic solution for a wide range of outputs.
Industry is challenging the 10-day shelf-life rule, reports John Dunn
A strong, well-known brand is no longer enough to attract shoppers in the UK, according to Adrian Williams, senior business analyst at grocery think-tank IGD.
Natural ingredients provider, Naturis has joined forces with Caremoli to introduce a premium range of stabilised wholegrains and pulses called CareGrain to the UK and Irish food industries.
A "collapse" in demand for apples from Irish cider maker Magners has put the future of many Northern Ireland (NI) Bramley Apple growers in jeopardy.
Slowly, I lower the digestive into my tea. I watch it absorb the liquid like a sponge. The extra weight combined with the now softer texture weakens its structure. This is where skill and experience are required to decide the precise moment when to pull...
The University of Sheffield has launched a research project that will examine how policy on the salt, fat and sugar content of foods has changed the practices of food manufacturers.
The Food Standards Agency is planning to discuss whether so-called fat taxes have a role to play in improving the nation's diet.
Putting the 'X' factor into new product development (NPD) launches is not something that be taught or a skill that can be learnt. It's an innate talent from within that requires intuition and instinct, combined with confidence and conviction.