The Talent Poole hears from four food figureheads this month to discuss how leaders can embrace diversity beyond legal obligations and definitions and be mindful of the way we think and operate.
Josephine Coombe, chief commercial officer at Nulogy, Europe, discusses the potential of digitalisation in outsourced food production and how it can improve all the key functions in a day-to-day co-packing environment.
In this month’s Food Forensics column, Alison Johnson looks at the different testing options to confirm your vegan product claims and some interesting outliers you may encounter.
With food recalls making headlines more often than not, Alison Friel, director of food consulting and training at NSF, takes a look at how you can safeguard against this growing threat.
A team of five students from the University of Nottingham have been announced the winners of Ecotrophelia UK, taking home a grand prize of £2,000 and the opportunity to represent the UK in the nationals in Europe.
Food and drink merger and acquisition (M&A) activity is on the rise, but the value of deals has dropped in the face of persistent macroeconomic headwinds and the absence of larger players in the market.
Food Manufacture hears from a roundtable of three experts from Mars, the FDA and Oxford Nanopore Technologies, as they discuss how one can use the power of genomics in contamination incident management.
Food and drink manufacturers need to act now to substantiate their green claims ahead of a new directive from the European Commission (EC), according to Leatherhead Food Research.
The experts at Cargill and Planted explain the importance of fats in meat and how they're creating successful plant-based fats to mimic desirable characteristics.
The Food Manufacture Podcast returns this month with a dive into the energy market and what food and drink manufacturers need to look out for when choosing their providers.
Further investment in sustainable manufacturing processes is needed to meet growing demand for alternative proteins sources, according to a new report from consultancy Niras.
With rice’s shocking sustainability record, Nice Rice founder Fergus O’Sullivan leads the charge in developing a more environmentally friendly product with a lesser-known farming practice at its heart.
Bethan Grylls hears from CCEP’s health and safety coordinator, Mohammad Koheeallee, about his experiences as a wheelchair user in the Coca-Cola Europacific Partners (CCEP) Edmonton manufacturing site and how business leaders could be thinking differently....
Cybersecurity expert Greg Crowley, chief information security officer for eSentire, talks through the types of cyber attacks you may be vulnerable to and simple ways of protecting your business operations.
Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences has been awarded a funding boost by the Biotechnology and Biological Sciences Research Council to continue its work in food security and resilience.
Join our editor as she steps inside The Felix Project Enfield warehouse and journeys with the food as it makes its way to the Bruce Grove Youth Space in London.
Walkers is trialling new multipack packaging for its Snack A Jacks range, which will see packs on Tesco shelves using considerably less plastic than before.
Food supply is so interconnected globally, and its distribution so inherently fragile, that the UK is only a disaster away from a food supply shortage, an expert in global food security has cautioned.
Plant-based meat manufacturers should reuse equipment and buildings built for other parts of the industry in order to scale up production and meet future demand, according to a new report.
This year’s Butcher’s Shop awards ceremony was awash with innovation, community spirit and high-quality produce as it celebrated independent UK butchery, with McCaskie’s Butchers & Café taking home the grand prize.
A team of researchers in Thailand have developed a CBD-based coating which has shown promise in delaying rot in strawberries to keep them fresher for longer.
Morten Wierod, President of ABB Electrification, explores the additional pressure that soaring energy costs are putting on businesses worldwide and how you can avoid sacrificing employee benefits in the face of high prices.
Leatherhead Food Research highlights the volatility of regulations linked to environmental sustainability, health and wellness, and quality and safety as a key issue for the food and beverage sector.
Sir Charles Godfray led the keynote speech at this year’s City Food & Drink Lecture as he explored how we can address the biggest challenges of our time – feeding the population, while being sustainable and promoting healthy options for all.
Sustainable packaging solutions ruled this year’s Interpack, with exhibitors showcasing a range of innovations that addressed key challenges such as greenhouse gas, cost and efficiency. Here’s our roundup of launches…
As businesses in the food and beverages (F&B) sector look for ways to reduce their energy spend, Barry Hurst Head of Sales B2B, UK and Ireland, Enel X outlines how participating in flexibility programmes can generate revenue while supporting grid...
Children with allergies are excluded from 95% of birthday cake options in UK supermarkets, according to research by food intolerance specialist YorkTest.
Want to know how to inspire others as a leader? This month, ‘The Talent Poole’ takes a dip into the difference between managing and leadership and how you can take your team to the next level with Ian Noble of Mondelez International.
Insolvencies in the food and drink manufacturing industry have seen a steady decline since September last year, but a record number of insolvencies could be on the horizon for the manufacturing sector, according to law firm Higgs.
Food Manufacture recently aired a webinar that explored how food manufacturers could reduce costs without negatively influencing food integrity. Here are the highlights from our expert guest speakers.
This month Alison Johnson explores the advantages and limitations of different speciation testing which is used to ensure food safety and authenticity to help you choose the right technique.
Hear from speakers and exhibitors of the IFST Spring Conference in this video, as they discuss the importance of this year’s themes of food security, health and nutrition, and the environment - and some of the solutions which could help.
At this year’s IFST spring conference, the discussion centred on ‘taming the perfect storm’ of food security, health and nutrition, and the environment – but where do we even begin in the face of such a ferocious gale? Bethan Grylls covers the highlights...
The Green Offices have already helped more than 4,800 properties, with the new facilities aiming to cast its service net wider and increase environmental services among cattlemen.
Experts of sausages, burgers and food forming take a look back (and forwards), as they examine what’s changed and how new technology is influencing the sector with Food Manufacture’s editor.
County Cork, Ireland-based dairy, flavours and nutritional ingredients manufacturer Carbery Group has expanded its reach in Asia with the opening of a new hub for innovation in the region.
Employees in the food and drink industry are using very poor passwords to secure business accounts, according to new research from digital security expert NordPass.
Despite headwinds, food and beverage brands are spending more in new production development and contract manufacturing, and keen to embrace automation to relieve stress following historic global supply chain challenges.
Ronan Gormley of the University College Dublin summarises the key takeaways of the recent EFFoST conference, as experts took to the floor to debate food processing in relation to health, perception and sustainability.
Sandwich manufacturer Raynor Foods is leading the charge towards greater traceability in the food supply chain with the launch of a new online platform, the Digital Sandwich.
Food inflation has risen to 19.2% in March from 18.2% in February, the highest rate in 45 years, rocketing ahead of CPI’s inflation of 10.1%, according to Office of National Statistics figures.
The Felix Project is looking for new partners to help it feed food insecure Londoners as its waiting list of community hubs and schools grow ever longer.
