| 

By Bethan Grylls

 | By Michelle Perrett

More News

→

In focus

M&A in the high protein market

M&A in the high protein market

 By Sam Sharp and Daniel Knowles

Using automation to start up and scale up successfully

Using automation to start up and scale up successfully

In paid partnership with Multivac UK

Why five-year plans no longer cut it for food businesses

Why five-year plans no longer cut it for food businesses

 By Bethan Grylls

From conveyor to counter: how technology is elevating deli foods in the UK

From conveyor to counter: how technology is elevating deli foods in the UK

In paid partnership with Handtmann

Featured

Insight

Biggest Food and Drink Trends 2026 report

Paid for by William Reed

Long Read

Biggest Food and Drink Trends 2026 report

Categories

More

→

Podcasts

More

→

The Food Manufacture Podcast

Our Podcasts cover key trends, innovations, and debates in the industry.

All Podcasts →
‘We went from 100 to 6,000 units a day’: DoughGirl founders on their explosive first year

‘We went from 100 to 6,000 units a day’: DoughGirl founders on their explosive first year

 | 

By Bethan Grylls

Fearne & Rosie founder: ‘That naivety and simplicity is a big part of why our business started’

Fearne & Rosie founder: ‘That naivety and simplicity is a big part of why our business started’

 | 

By Bethan Grylls

FieldFare MD: ‘You make the unachievable achievable’

FieldFare MD: ‘You make the unachievable achievable’

 | 

By Bethan Grylls

Production

More

→

Events & webinars

More →
Foodex Manufacturing Solutions

Exhibition

Foodex Manufacturing Solutions

Hidden hazards in food production

Webinar

Hidden hazards in food production

Ingredients

More

→

Expand your knowledge

Industry Newsletters
Choose from regular, topic-based and special edition briefings
Resource centre
Discover cutting edge insight from our partners
Events & webinars
Explore our programme of live & on-demand content