Why ‘food as usual’ is no longer a sensible strategy
The UK’s food system is entering another period of acute stress and businesses must adapt accordingly if they want to survive, writes Jim Mellon, investor and executive chairman of Agronomics.
Interviews & Opinion
NOMO: ‘Chocolate innovation isn’t inclusive enough and brands are missing out’
Flavour innovation in chocolate is seeing rapid advances but choice is lacking for free-from consumers. NOMO’s senior brand manager explains how inclusive flavour innovation has unlocked growth for the business across the category.
‘Completely preposterous’: Food industry reacts to price cap proposals
Industry leaders react to voluntary price cap proposals floated by Downing Street to supermarkets last week.
Opinion: Food producers are being judged by hidden algorithms and not all are evidence based
As consumer concern about ultra-processed foods reaches new highs, food scanning apps are shoring up trust, but not all of them are built on the same science. For food producers, understanding which apps to engage with matters more than ever.
Opinion: People may eat less - but they’ll never stop wanting cake
Mike Bagshaw, founder and owner of flavour house I.T.S, looks at the challenges facing bakery and why one of food manufacturing’s most pressurised sectors may also be one of its most resilient.
Exclusive interview with James Couldwell – the new MD of Reiser
Earlier this year, Reiser UK appointed James Couldwell as its new managing director. Food Manufacture sits down with the new captain of the ship to find out more about his career and future plans for the leading processing and packaging supplier.
The ‘Hormuz challenge’: UK must keep calm and carry on
Continued constraints on shipping through the Strait of Hormuz are undoubtedly affecting the UK food sector - but the UK’s food system has proven before that it’s resilient, we just need to make sure we don’t panic.
The UK is getting sicker younger, while future policy threatens to undermine progress
With new data showing that UK healthy life expectancy has dropped, Food Manufacture’s editor looks at the drivers behind the shift, opportunities for the F&B industry, and where unintended consequences could emerge.
Puratos MD: Why local is fast becoming king
Puratos’ UK and Ireland MD Julia Darvill bares all to Food Manufacture and explains why local production is fast becoming vital to success.
Is the UK’s plant-based sector truly ‘stagnant’ – or is it stabilising?
Laura Hellwig, managing director at Viva! – the UK’s vegan campaigning charity – looks at the latest data on the UK’s plant-based food sector and the evolving opportunities it presents brands.
Six capabilities every contract manufacturer needs to future-proof their business
Contract manufacturing is entering a period of accelerated change. Supply chains are more fragmented, ingredient costs remain volatile, and brand partners are demanding greater flexibility, faster innovation cycles and measurable progress on sustainability.
Opinion: GLP-1s, UPFs and the forgotten middle
The ready meal aisle is having a moment. There’s a reset in what consumers value, why they buy, and what they are willing to pay - but are we overlooking some consumers? Brian O’Leary, CEO of DMC Foods, explores.
Made in Britain food labelling: The Tories unveil grand new proposals, but are they remotely realistic?
Earlier this month, the Conservatives unveiled plans to tackle what they are calling a ‘loophole’ in the Made in Britain certification - but is that actually a good idea?
Surplus management key to UK's food system resilience
Chris Burns, group managing director for Company Shop Group highlights the importance of retaining surplus value in a precarious food system.
The Protein Doctor: ‘We need to rethink protein’
Protein expert and COO for Better Nature, Dr Ando Ahnan-Winarno - AKA ‘The Protein Doctor’ - explains why the industry needs a ‘better protein’ conversation.
The hard truth about scaling
Mike Bagshaw, founder and owner of flavour house, I.T.S talks openly about the challenges of up-scaling a smaller food and drink business while maintaining independence, as he guides his business through a major expansion.
Seasonal Worker Scheme: Risk of exploitation remains high
UK Government received feedback on the seasonal worker scheme – now it must act, writes Anti-Slavery International’s business and human rights manager.
Life after Unilever: Interview with The Magnum Ice Cream Company
In an exclusive chat with Jamie Farrell, head of country UK&I at TMICC, Food Manufacture hears what the pure play ice cream business has planned now it has split from Unilever.
Why women-led food brands matter in 2026
Every International Women’s Day, we talk about representation. In food and drink, we should also be talking about transformation, with improved recognition for women-built businesses, writes Giulia Berretti, founder and CEO at Sunny & Luna.
Opinion: AI can’t replace human flavourists
The future of flavour development is human, not AI, contends Jake Lavelle, founder and chief executive at JPL Flavours.
Opinion: How the ‘scan economy’ is reshaping consumer F&B habits
As consumers refer to wellness apps for a second opinion, food and drink brands now bear a new responsibility: they need to tailor their ingredients to suit the ‘scan economy’.
Why can’t Coca-Cola sell Costa?
Experts have their say on why Coke is struggling to shift a jewel of UK hospitality.
FieldFare MD: ‘You make the unachievable achievable’
In Food Manufacture’s latest podcast, Bethan Grylls is joined by Matt Whelan, managing director at FieldFare - the loose frozen food brand.
Barry Callebaut leadership reset - why and what comes next?
The news that Hein Schumacher is set to take over from Barry Callebaut CEO Peter Feld next week saw shares in the group rise by more than 3%.
Opinion: The business partnership that had all the right ingredients – until it didn’t
Shareholder disputes have increased significantly in the last two years, and the food manufacturing sector is amongst those at the sharp end of a trend that reflects pressures within the UK economy.
Small Beer co-founder: Pioneering a category, not just a product
In Food Manufacture’s latest podcast, Bethan Grylls is joined by Felix James, the co-founder of Small Beer - a brewery leading the way in mid-strength beer production.
Directions to take as food manufacture production slows and wider economy stutters?
Despite a turbulent year of tax hikes, tariffs and other trials it seems that the UK food manufacturing industry has shown resilience to weather the storm. Yet a dip in the latest production figures, just when the economy needs a boost, suggests there...
Hey Rachel, leave our milkshakes alone!
Following the expansion of the ‘sugar tax’ announced in the Budget, Mike Bagshaw, owner and founder of specialist flavour house I.T.S., argues that government needs to put more focus onto technology providers and their impact on health - and give the...
Opinion: What’s shaping the next era of UK meat production?
As UK pork and poultry producers grapple with price wars, inflation and biosecurity risks, Orwa Mohamad, consumer sector analyst at Third Bridge reveals the lessons we can take from Cranswick’s business strategy.
Healthy food labels: Why Britain needs action now
Clear labelling offers an effective way for consumers to get accurate health information across but the current system isn’t fit-for-purpose, writes Lauren Woodley, head of nutrition and sensory science for Nomad Foods.
Gaps, challenges and siloes: Resolving climate-risk in the food and beverage sector
There is a disconnect between sustainability goals and financial execution which is posing a real risk to businesses. Dr Scott Kelly, SVP Environmental Analytics at Risilience explores...
Budget shows food and drink needs a new kind of political campaign to win the growth battle
The UK’s food and drink sector is sending a warning signal. It is not shouted, and it is not theatrical, but it is becoming harder to ignore, writes government affairs consultant Mario Creatura.
Why traditional fermentation outperforms the hype around precision and biomass
In a report on the future of fermentation, Anthony Warner – AKA the Angry Chef – and Jacek Obuchowicz – the CEO of new cultures manufacturer Myconeos Limited – argue that traditional fermentation is the most profitable avenue for innovators in the near-term.
Tenzing founder: ‘We’re fighting pure habit and availability’
This month’s Food Manufacture Podcast featured Huib van Bockel, the founder of natural energy drink brand Tenzing.
Nutrition is everyone’s business: Why product development demands cross-functional expertise
Food reformulation and regulation dominate industry headlines. But the most powerful driver of change isn’t a new ingredient or policy, it’s nutrition knowledge, writes Angie Jefferson, strategic projects manager for the British Nutrition Foundation.
Former FSA deputy director of regulatory compliance: ‘Governance isn’t optional’
In the food industry, standards and audits are only as credible as the governance behind them, writes Michael Jackson, independent governance board member for Safe to Trade.
Future food talent: The risks and opportunities of V Levels
This month saw the UK Government announcing a Further Education overhaul, with Level 3 BTECs and other post-16 technical qualifications to be pushed out in favour of a new vocational-focused option.
What’s Nestlé’s gameplan?
Earlier this month, new Nestlé CEO Philipp Navartil revealed plans to cut around 16,000 jobs worldwide with an aim to increase its savings target to CHF 3 billion by the end of 2027.
Borough Broth founder: ‘Never be afraid to ask questions’
This month’s podcast sees Food Manufacture’s editor speaking to the founder and managing director of Borough Broth, Ros Heathcote.
Opinion: The pros and cons of AI
The opportunities for artificial intelligence in food and drink production are vast, but you can’t replace some things, writes Mike Bagshaw, owner and founder of specialist flavour house I.T.S.
Key takeaways from the Labour Party’s Annual Conference 2025
We must continue to rebuild the UK-EU relationship to reduce trade friction for British food and drink exporters, writes Marco Forgione, director general of the Chartered Institute of Export & International Trade as he reflects on the recent Labour Party...
JNCK Bakery founder: What I learned from my food business closing
Alex Brassill offers the key learnings he took from the closure of his business JNCK Bakery earlier this year, with three big tips for challenger brands looking to make their mark in F&B.
What retailers really want: Six ways to build better supplier partnerships
Drawing on insights from the latest Fearless Foodies Podcast, host Amy Wilkinson explores how Tesco’s director of product development and innovation, Breige Donaghy, is reshaping supplier relationships.
Sainsbury’s CEO: Food strategy will ‘remain just a vision unless we have a very clear focus’
Simon Roberts, chief executive officer at Sainsbury’s shared the key actions that industry and government must address to move the food strategy from a plan into real action.
Shelf life of safety: What Asda’s case teaches us
The recent conviction of Asda Stores Ltd for selling food past its use-by date has reignited concerns over food safety compliance in the UK retail sector.
White Rabbit: The pizza disruptor taking gluten-free mainstream
Nick Croft-Simon, co-founder of White Rabbit, discusses the brand’s rather unique origins and explains the growing demand for gluten-free products among the wider population.
Inside the rise of organic: why health-conscious consumers are driving demand
Philip Rayner, co-founder and managing director at Glebe Farm Foods, discusses the growing popularity of organic products.
Smart businesses don’t fear disruption - they leverage it
As the pace of food and drink accelerates, Louis Bedwell looks at how food innovators are showing the path to resilient growth.
Nestlé Dalston factory manager: ‘Why the next era of manufacturing will be powered by people, not just machines’
This National Manufacturing Day, Ian Pipes, the factory manager at Nestlé Dalston, reflects on how the site is proving that the future of manufacturing depends as much on skills, training and expertise as it does on automation.
La Terza Via: Why the future of dining is at home
Rising costs and changing lifestyles are transforming how Brits celebrate and indulge. Enter La Terza Via: a cultural shift that’s opening new doors for premium food innovation.