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.
In an exclusive interview with Food Manufacture, the FDF’s Karen Betts and Kate Halliwell share their thoughts on the UPF debate that has gripped the nation.
A new £14m project to develop sustainable microbial foods has been launched by researchers from the Institute of Biological, Environmental and Rural Sciences (IBERS) at Aberystwyth University.
Global yeast manufacturer Lesaffre and fermentation expert has appointed Clare MacLennan as managing director for its UK & Ireland division, effective immediately.
Almost a third of UK adults don’t want plant-based food that resembles their animal counterparts, finds research commissioned by law firm Browne Jacobson.
Drinks giant Beam Suntory, fermentation specialist MycoTechnology and food redistribution firm Company Shop have all announced senior appointments in the past week, covered in our latest round-up of people on the move in food and drink.
Bethan Grylls summarises the key takeaways from our series of fireside chats presented earlier this week, sponsored by RSSL, as five food and drink leaders lend their expertise on maintaining and working towards a more secure, safer food and drink system....
MOMA Foods is helping to fund a PhD studentship at Teesside in an effort to optimise its ingredients and lead the way in sustainability, which will see the duo developing a new monitoring tool.
Innovation is alive and kicking in the fermentation tech space, where micro-organisms offer game-changing potential for developing alternative proteins and fats.
Experts from Cargill, Kerry and Yakult are set to take the stage in Copenhagen this month as part of a conference exploring the future of probiotics in the food sector.
Nutrition and ingredients firm Kerry has acquired biotechnology firms c-LEcta and Emmex in a bid to expand its technology portfolio and manufacturing capabilities across fermentation and developing enzymes for use in the production of food and drink....
Tetra Pak has partnered with Swedish biomanufacturing tech start-up EnginZyme to develop enzymes to reduce food waste, improve sustainability and increase yield.
A non-genetically modified organism (GMO) yeast that is claimed to reduce acrylamide levels by up to 90% in a wide range of food and drink products has been launched by Kerry Group.
Ayrshire-based cheesemaker Barwheys Dairy has revealed that it is to close its doors in early 2019, citing increased regulatory inspections as one of the main reasons.
A range of nutritional and functional ingredients that contribute to health and wellness for more people around the world will be a focus at this month’s Food Ingredients Europe (FiE), which takes place at Messe Frankfurt (November 28–30).
A new range of freeze-dried cultures designed to add texture and flavour in set yogurts was unveiled at last month’s Gulfood Manufacturing show in Dubai (November 7–9).
Producers of cheeses such as Manchego, Gouda and Edammer are now able to halve their ripening times without compromising on quality, the maker of a new cheese culture has claimed.
The increased popularity of baking created by the BBC’s Great British Bake Off (GBBO) saw a rise in spending on ingredients, revealed a study by food marketing agency Kindred.
Foods that tap into the health and wellbeing agenda provide a “massive opportunity” for industry innovators and entrepreneurs – but making money from healthy products remains a huge challenge.
Rising alcohol sales in Scotland has strengthened the case for introducing minimum unit pricing, according to Scotland’s public health minister Aileen Campbell.
The 2016 Food Manufacture Excellence Awards (FMEAs) are now open for entries. So, if your company wants to be recognised for its achievements and join the celebrations at this year's Venice-themed event, you need to enter these prestigious awards.
A UK decision to quit the EU would cost the Scotch whisky industry more than £1bn in lost exports and over 40,000 jobs, warns the Scotch Whisky Association (SWA).
Two new enzymes designed to lower the ‘falling number’ of flour – the measure of the flour’s natural enzymatic levels – have been developed by German company Mühlenchemie.
Bako North Western’s (BNW’s) turnover will rise to over £100M and its staff to 330, following the acquisition of sister company Bako Northern and Scotland (BNS) for an undisclosed amount.
