The industry needs more skilled employees and it needs them quickly. But is there a coherent training and careers regime? Gary Scattergood investigates
TV presenter Julia Bradbury will be the star host of the Food Manufacturing Excellence Awards (FMEA) to take place at the Park Lane Hilton, London on Thursday November 21.
The European system of food regulation is “too trusting”, environment secretary Owen Paterson told FoodManufacture.co.uk in the second part of our exclusive video interview.
British food and drink manufacturers benefit from leadership of the Department for Food, Environment and Rural Affairs (DEFRA), insists environment secretary Owen Paterson.
Increasing numbers of UK food and drink manufacturers are using external engineering expertise to compensate for skills they lack internally to achieve the efficiency improvements and cost savings required in today’s competitive business environment.
Young people will be provided with help in finding work placements and experience within the food industry when an online facility called FoodStart is launched next May by the Institute of Food Science & Technology (IFST).
TV chef Jamie Oliver has sparked fresh controversy this week by claiming British youth was “wet behind the ears” and didn’t work as hard as migrant workers.
Zero-hours contracts in the food industry are on the rise and unions believe firms are using them to press workers into accepting longer hours and lower pay and avoid employment costs.
The YMCA has called on more retailers to join forces with it to help beat food poverty, following a successful partnership between an Asda store and its local YMCA in Staffordshire.
2 Sisters Food Group has created two new leadership roles, effective immediately: chief operating officer, protein, and chief operating officer, chilled, ambient and frozen.
Food and drink research company Campden BRI has appointed Ed Wray as its new project brewer and maltster as part of its plans to strengthen its brewing and malting team.
Quicker decision making and more flexible business approaches are the two key benefits being enjoyed at Enfield-based Snowbird Foods in the wake of a management buyout.
Commercial director Damien Threadgold explains to Gary Scattergood how Amy’s Kitchen’s meat-free brand moved out of the wholefood stores and into the supermarkets.
Former Premier Foods boss Michael Clarke may play a pivotal role in the future of Lucozade and Ribena after reports linked him to a firm believed to be considering a bid for the brands.
The head of food business at charity Compassion in World Farming has picked out Unilever and Noble Foods as two firms which have made great strides in improving animal welfare standards in recent years.
Sending students and graduates on work placements abroad is vital for the UK economy and for manufacturers looking to build international relations, according to the British Chambers of Commerce (BCC).
The August issue of Food Manufacture is out – packed with food and drink manufacturing news and views, plus two senior process engineering vacancies, each with a salary of €100,000 (£86,760).
Müller Wiseman Dairies has appointed Sean Whitfield as its new business unit director – cream, ahead of the autumn opening of Britain’s largest butter plant in Market Drayton, Shropshire.
Baker Finsbury Food Group has appointed Raymond Duignan as a non-executive director following the retirement of Ian Farnsworth after 15 years as group non-executive director.
The Institute of Food Science & Technology (IFST) has appointed Professor Charles Brennan as the new editor-in-chief for the International Journal of Food Science & Technology (IJFST).
