An investigation into minimising over-processing could boost efficiency and profitability for food manufacturers, according to the project’s researchers at science and technology hub Campden BRI.
For many, the future of food production lies purely in the latest technology, but there’s an increasing awareness that relying on a mix of old and new approaches is the way forward.
Chocolate maker Friars, supported by Made Smarter, is poised to experience a game-changing productivity increase by automating its manufacturing process.
Handheld near infrared (NIR) spectroscopy has again proved a powerful tool in detecting food fraud, this time in oregano samples, according to research published in the journal Food Chemistry.
A €10m project to slash food processing waste using artificial intelligence (AI) has been launched in Germany, focusing on meat, bakery and dairy production.
Digital technology and the disruption caused by COVID-19 has helped accelerate technology adoption in the food and drink industry and advance food safety practices, according to a panel of industry experts.
Tetra Pak has collaborated with automated systems developer Rockwell Automation to bring artificial intelligence powered improvements to powders manufacturing.
Scientists in Germany are researching ways to revolutionise the chemical industry by replacing petroleum-based raw materials with sustainable proteins from rapeseed oil waste.
University of Bradford reader in computer science Savas Konur talks about the unique challenges of installing Artificial Intelligence (AI) and Industry 4.0 technologies into a production line more than a century old.
UK scientists have used genome editing to reduce levels of acrylamide, the compound found in baked and toasted wheat-based foods considered a probable human carcinogen.
Food and drink manufacturers are constantly having to boost production to meet an ever-growing demand for their products, prompting a need for developers of packaging machinery to keep up.
Global ingredients supplier Treatt shares more details about its new digital factory in Suffolk, construction of which has involved a close partnership with Siemens, in this podcast.
Threats to industrial and critical infrastructure reach new heights as business are warned to beef up their cybersecurity in light of recent attacks by hackers in the US.
Rapid adoption of technology will allow supermarkets to reduce food waste and boost customer loyalty, according to Mel Smith, chief executive officer of Ocado.
Watch this space for the virtual screening of the Food Manufacture Excellence Awards, the winners announcement for which will kick off this afternoon at 5pm.
Recently there has been considerable interest in peas (Pisum sativum) as a plant source of protein. But new research indicates resistant starch – found in some peas – may help control blood sugar levels and reduce the risk of Type 2 diabetes, the incidence...
Plans for a Novel Food, Feed and Nutraceuticals Innovation Centre of Excellence have been ignited by a £4m investment from the Tees Valley Mayor and Combined Authority Cabinet.
An automated core temperature measurement system that boosts food safety is being considered by food firms including a major Irish poultry processor following the signing of a worldwide licensing agreement to market it.
Siemens Digital Logistics development consultant Phil Lavin and Digital Industries head of food and beverage Keith Thornhill discuss how automation technologies can be used to compensate for the delays caused by our ‘cliff-edge’ Brexit.
A new flour made from chickpeas could help reduce the risk of type 2 diabetes in people eating white bread, according to researchers at the Quadram Institute.
Oily fish such as mackerel, sardines and salmon are our primary dietary source of the long chain omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The world has changed a lot over the course of a year. From the way we work to how products reach consumers, every part of the food and drink industry has felt some impact from COVID-19 and subsequent lockdowns enforced to help contain its spread.
Food scientists at Abertay University in Dundee are using state-of-the-art ultrasound technology in a bid to significantly boost the shelf-life and quality of fruit juice and smoothies.
Kosher biscuit manufacturer Rakusen’s has partnered with the University of Bradford to adapt its 100 year old production line with Industry 4.0 technologies, supported by the Knowledge transfer Network (KTN).
A consortium of food manufacturers, universities and tech developers – led by 2020 overall Food Manufacture Excellence Award winner Raynor Foods – has been awarded £4m to help digitalise the food supply chain.
Identifying COVID-19 symptoms and the use of artificial intelligence (AI) and machine learning were key topics in our exclusive interview with Salman Chaudhary, chief executive of AI systems developer Empiricai.
A new study, called Hesper-Health, is examining how drinking orange juice influences blood pressure and the functioning of blood vessels via the citrus polyphenol hesperidin.
New opportunities are emerging at an unprecedented rate to leverage artificial intelligence (AI) and machine learning in order to optimise processes in food production and while the benefits are often very clear, there are legal bear traps for the unwary....
Ingredients firm RC Treatt & Co has completed a trailblazing digital factory at its £41m global headquarters at Bury St Edmunds, Suffolk in partnership with Siemens Digital Industries.
A new platform powered by artificial intelligence (AI) that would allow firms to detect food safety risks has been launched by food safety expert Agroknow.
Food and drink firms have partnered with north west digital technology support scheme Made Smarter to help speed up their adoption of digital technologies.
A novel form of speciality fats production has won start-up Hoxton Farms the food and drink category award at The Royal Society of Chemistry’s Emerging Technologies Competition 2020.
A new consumption threshold for perfluoroalkyls (PFAS) has been set by the European Food Safety Authority (EFSA) in response to the latest scientific evidence and feedback.
A sustainable food packaging hub is being established at the Advanced Manufacturing Research Centre Cymru (AMRC Cymru) in Broughton, Wales with a £2m financial investment from the Welsh Government.
Ready meal manufacturer Symington’s has launched its own direct to consumer (DTC) platform in response to increased demand and a shift toward online sopping by consumers.
How the three-year, multinational Pro-Enrich project aims to develop plant-based functional ingredients using food waste and how it ties into Tate & Lyle’s objectives
