Barry Callebaut’s head of innovation has stepped down from the role, as Cardiff Metropolitan University announces a new appointment at its ZERO2FIVE Food Industry Centre.
Time’s running out to book your place at Food Manufacture’s free webinar, Ingredient Substitution and Reformulation: Practical Advice on Wednesday 6 July.
Wiltshire Farm Foods, the ready meal supplier and its parent company Apetito, were hit by a cyber attack over the weekend which has caused disruption with its deliveries.
Experts from Tesco and global herbs and spices supplier McCormick & Company will form part of a panel tackling traceability and compliance in a volatile market in our free webinar on 25 May.
Sheffield Hallam’s National Centre of Excellence for Food Engineering (NCEFE) and the University of Bradford’s Faculty of Engineering have secured a £618k grant to support biscuit and wafer manufacturer Rakusen’s growth and sustainability plans.
Keith Thornhill, head of food and beverage UK and Ireland at Siemens Digital Industries, discusses the energy intensive production of chocolate confectionery and asks if there’s a better, safer and more efficient way.
There’s just one week left to sign up for Food Manufacture’s free webinar on how to use tech to optimise operations and resources, sponsored by Siemens.
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).
Some of the UK's foremost experts on food and drink reformulation will offer essential insight and guidance on vital topics at Food Manufacture's virtual conference Reformulation: What Next? from 29-30 March.
Britvic is cutting the sugar content across the six bestselling Rockstar Energy drinks, six months before restrictions on retail promotions of high fat, salt and sugar (HFSS) products start in October.
Biscuit and snacks manufacturer Pladis has slashed saturated fat and sugar in its Go Ahead Fruit & Oat Bakes, so they now escape the Government's HFSS (High in Fat, Salt and Sugar) classification.
Manufacturing, nutrition, product development food science and legal experts will share the latest insights on reformulation at a forthcoming Food Manufacture virtual event.
Artificial intelligence and robots will work hand in hand with humans to help promote health and food safety in the factory, according to automation company Omron.
International food safety body Codex Alimentarius has approved a framework outlining four safe ways of producing steviol glycosides, enabling greater access to stevia products across the globe.
Ask The Expert, in collaboration with the Institute of Food Science & Technology (IFST)
Vicky Collett, (consultant) global quality manager for a joint venture between PepsiCo and Unilever, explores the challenges of sugar reduction in soft drinks.
Campaign group Action on Salt is increasing its pressure on Government to legislate on salt levels in food items as it has published its latest research.
Reforming the approach to food in schools would help wean UK consumers off junk food and improve their diets, according to The Great British Bake Off judge Prue Leith.
Pulsed electric field (PEF) technology could help improve food safety and quality while avoiding detrimental changes in the sensory and physical properties of products, according to new research by Campden BRI.
Nut supplier Trigon Snacks has installed a bespoke, small footprint metal detector to help meet strict retailer requirements for its new range of packaged nuts.
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.
Robots considered experimental a few years ago will be commercially viable even for small UK food and drink manufacturers within three years, according to research by robotics specialist HowToRobot.
It’s been a very long time coming, but at last the decision has been taken to introduce mandatory folic acid fortification of all non-wholemeal wheat flour in the UK.
Bakery manufacturers have welcomed the Government's decision to make it mandatory for folic acid to be added to non-wholemeal wheat flour across the UK to help prevent life-threatening spinal conditions in babies.
Kimberly Carey Coffin, global technical director at Lloyd’s Register, explores how digital systems can benefit food and drink firms across a number of applications.
Agri-tech company B-hive Innovations has received funding from UK Research and Innovation (UKRI) to lead a research project, which will detect early potato diseases and defects before they hit supermarket shelves.
Putting sustainability and sugar substitution at the forefront of innovation, Netherlands-based Fooditive transforms food waste into a sugar substitute for consumers.
Amid concerns about the urgency of tackling climate change and the environmental impact of food systems, the fundamental importance of food as a source of nutrition and a means to good health is sometimes overlooked.
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.
Part 2 of Henry Dimbleby’s recommendations to Government for a National Food Strategy, published on 15 July are ambitious and positioned to address the major challenges facing the food system: climate change, biodiversity loss, land use, diet-related...
Econauts, the student team from the University of Nottingham, has taken home the gold prize at this year’s Ecotrophelia UK student innovation competition with its non-alcoholic take on coffee liqueur.
Digital adoption is a necessity for food and drink manufacturers moving into the future as the lines between consumers and customers become blurred, according to Puratos.
Plant-based eating is now well and truly mainstream, and with many major food manufacturers investing significantly in their meat-free product ranges, it’s easier than ever for consumers to get onboard.
Complexity surrounding food regulations, the dilution of food standards and limited access to food technicians will be the major hurdles affecting food and drink firms in the near future, according to a new report from the Institute of Food Science and...
The alternative protein industry must work together to tackle environmental destruction, Quorn Foods CEO Marco Bertacca has told the Future Food-Tech Summit.
Protein bar manufacturer Nutree Life, which is based in Lancashire has boosted the skills of its workforce and adopted digital technologies through its partnership with Made Smarter.
In a world where COVID-19 has forced a readjustment of priorities in so many areas, food safety has rightly remained at the very top of the agenda for producers.
With less than two months to go until Foodex, the food and drink processing trade show, Food Manufacture looks at some of the highlights of this year’s event.
Brewing supplies and consultancy firm Murphy & Son claims to have saved nearly £100,000 over the past three years through its approach to product development.
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.
Issues surrounding cross contamination and hygiene must be at the forefront of a producer’s mind when integrating new machinery into their factories, according to Mariane Hodgkinson, hygiene consultant for specialist cleaning equipment supplier Hillbrush.
In this Ask The Expert, Mark Bond, a senior scientific adviser at the Food Standards Agency (FSA) discusses the overlap between animal feed issues and consumer foods.
