Following several evidence gathering sessions, the House of Lords has published a set of recommendations for the Government to address diet-related illness in the UK. Here’s an easy breakdown of the main takeaways.
The cocoa sector is filled with difficulties, among them is the gaping living income gap, but regulation and consumers are driving (albeit slow) seismic shift – and demanding the evidence to back it up.
Ten Blackpool-based confectionery manufacturers have come together to urge UK Government to grant rock origin protection status after ‘cheap, imitation imports’ place their businesses at risk.
Following rapid year-on-year growth, flavour expert I.T.S is set to expand its capabilities as it invests into a new site close to its existing premises in Berkshire.
Food Manufacture speaks with DuelFuel's founder Tim Davies after his business has been forced to shut up shop, following what he calls 'an incorrect' decision and a potentially 'dangerous precedent' from HMRC around his product's...
Food Manufacture looks at whether start-ups with strong ethical and sustainable foundations can make meaningful and positive change in the way things are done.
While Britain is a nation of chocolate lovers, two thirds of consumers believe chocolate eggs comprise too much packaging – yet despite concerns over sustainability and inflation, we’ll still be dipping into our pockets for the sweet stuff.
Food Manufacture cracks open Easter NPD, relaying the key trends for 2024 – from experimental flavours, to flat eggs, and free-from innovation – and looks at how unique weather events are impacting Brits’ pockets.
A report from ingredients supplier Henley Bridge has warned that cocoa price increases of 15-20% for the first half of 2024 might continue into the second half of the year.
Accelerated by the health-conscious consumer and new UK rules, food and drink producers have been working hard to reformulate their recipes. But what have been the obstacles in their way, is there any benefit to these tweaks, and will it help curb obesity?
The manufacturer of the cookie and mini biscuits brand is launching a 360-marketing campaign, including social and in-store campaigns and a new TV advert, as it debuts new-look packaging.
Nidhi Jain, commodity specialist at The Smart Cube, looks at what is causing price increases in cocoa and sugar and how food producers can prevent supply chain disruptions during periods of increased input costs.
Julia Ocampo, vice president of cacao sourcing & sustainability at Luker Chocolate, tells Food Manufacture a little about herself and her role in our next instalment of the exclusive series 'All in a Day's Work'.
Food Manufacture interviews Phil Murphy, HARBIO’s UK head of marketing, to find out how the sweets brand has maintained relevance since it rolled out UK production more than 50 years ago.
Tracey Hughes, managing director of the sweet treat sourcing and suppling specialist, Henley Bridge, discusses how she has been leading a team through these tough times we’ve all felt.
Sylvie Woltering-Valat, head of marketing at global cacaofruit expert Cabosse Naturals, explains the impact upcycling cacaofruit can make towards the journey of more sustainable supply chains.
Chocolate supplier Barry Callebaut has implemented a 10% pay increase for 200 workers at its Banbury factory in Oxfordshire in agreement with trade union Unite.
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.
Doughnut maker Urban Legend has praised the Government for sticking to its 1 October deadline for introducing restrictions on retail promotions of food and drink high in fat, salt and sugar (HFSS).
Chocolate manufacturer Barry Callebaut has begun consulting with employees over the proposed closure of its Moreton factory in Merseyside, which employs 45 full-time staff.
Food ingredients manufacturer Macphie has appointed Kirsty Allan to the newly created post of sustainability manager to drive forward its environmental agenda.
Nick's boss Stefan Lagerqvist explains its use of EPG fat replacers to develop healthy ice cream in the US and its launch of low-calorie chocolate with WHSmith and Amazon in the UK in this FoodMan Talks.
Digital feature: bakery & confectionery ingredients
The advent of COVID-19 in the UK sparked a major shift in the outlook of consumers: home baking surged and issues such as health and sustainability assumed greater importance.
Puratos UK is launching two new chocolate products to the Belcolade range that aim to maintain the taste of real Belgian chocolate despite containing 40% less sugar.
Sustainable sourcing of food packaging and ingredients has climbed its way to the top of the agenda for many companies in 2021, including some of the industry’s big players.
Dairy ingredients group Meadow Foods has forged a strategic partnership with Germany's Herza Schokolade enabling it to distribute Herza’s range of products to manufacturing customers in the UK.
UK bosses of global food manufacturers, including General Mills, Associated British Foods and PepsiCo have called for the Government to extend its consultation on plans to ban online advertising for 'unhealthy foods'.
Bakery will be the nutrition labelling battleground for the foreseeable future as processors across Europe face increasing pressure to reformulate and consumers seek healthier options, according to experts at Bunge Loders Croklaan (BLC).
Nimbus Foods, the inclusions, decorations and toppings manufacturer owned by Meadow Foods, has appointed Craig Freshwater as its new confectionery NPD manager.
Food and drink manufacturers should look to promote ‘power ingredients’ to capitalise on the growing health agenda, a bakery and chocolate ingredients firm has claimed.
The Government’s chief medical officer Sally Davies has called for tighter regulations on food and drink manufacturers to help reduce childhood obesity.
Moo Free, the dairy-free and organic confectionery manufacturer has poached Samworth Brothers’ head development chef to spearhead a fresh approach to product development.
