Sleaford Quality Foods, HCC and Cawston Press have all announced senior appointments, featured in this run-down of people on the move in food and drink.
Katrina Anderson, associate director and Sian Edmonds, senior associate at Osborne Clarke, discuss five stages to navigate when developing and commercialising a new alternative protein product.
Take a trip inside EHL Ingredients and find out how the business is breaking down barriers and championing women in food and drink in the first of our new look Me and My Team video series.
Cherrytree Bakery, Food Cloud and The Scottish Association of Meat Wholesalers all announced senior appointments this week, covered here in this round up of food and drink industry appointments.
Robots have become more and more prevalent in the food factory, but there are still businesses reluctant to fully embrace automation into their production. Here, we explore the driving force behind robotics adoption and the key issues that could help...
Alison Johnson, managing director at Food Forensics, offers a clear and concise overview of stable isotope ratio analysis and how it can be used to help determine origin.
Professor Manoj Dora, Director, Centre for Intelligent Supply Chains & Chair in Sustainable Production & Consumption at Anglia Ruskin University offers six ways you can firm up your supply chain resilience in a rocky world.
Will Downey, Senior Business Development Manager at The Australian Trade and Investment Commission (Austrade) in the UK discusses the nutritional benefits of new Australian products set to enter the UK market following the Free Trade Agreement.
Northern Ireland-based Suki Tea has invested £500k into a new ‘eco-friendly’ headquarters in Lisburn, County Down, immediately doubling its manufacturing and warehousing capabilities and supporting its sustainability plans.
Following the news of recent food fraud incidents, such as the event which recently impacted retailer Booths, Alison Johnson, managing director at Food Forensics outlines three ways of preventing food fraud occurring in your supply chain.
The meaning of sustainability has evolved to encompass a whole host of other focuses. Do we need to untangle these once separate issues, or are we all responsible in delivering to this new meaning of sustainability?
A new method of detecting spoiled food that does not require skilled personnel or complicated analytical equipment has been developed by researchers at Pusan National University, South Korea.
Earlier this month, Rod Addy of the Provision Trade Federation, looked at what the Windsor Framework could mean for the food and drink sector. Now, as things have settled, he delves a bit deeper into the implications and opportunities in part two of this...
Financial institutions could cut 60% of global food system emissions by 2030 by following six priority actions to help guide investment in the industry, according to a new report from financial think tank Planet Tracker.
Following a panel discussion around ways food and drink companies can reduce their food waste and increase efficiency, our editor summarises some key talking points and our speakers come back together to answer a few more of your questions…
Bethan Grylls summarises the key takeaways from our series of fireside chats presented earlier this week, sponsored by RSSL, as five food and drink leaders lend their expertise on maintaining and working towards a more secure, safer food and drink system....
In the final episode of this seven-part series brought to you by Food Manufacture and sponsored by RSSL, our editor Bethan Grylls, meets with Timothy Lang of City University, emeritus professor of food policy.
The Ukrainian conflict has amplified food supply chain pressures and critical raw material shortages. Once-reliable imports started fading, manufacturers had no choice but to rethink their business strategies to remain viable and sustainable, writes Elena...
The recent vegetable shortages – especially tomatoes – experienced across the UK could have been prevented through clever use of artificial intelligence (AI) technologies, according to supply chain software supplier Reflex Solutions.
In this penultimate instalment of our documentary around food insecurity sponsored by RSSL, Bethan visits the Food and Drink Federation's headquarters to chat to its head of climate and energy policy, Emma Piercy.
Nick Allen of British Meat Processor's Association discusses food policy with our editor in this exclusive interview series and highlights what changes could be made in regulation and legislation that would lead to a stronger food system.
The UK is ahead of the curve when it comes to genetically modified organisms (GMOs), heralding untapped potential to address global food security and biodiversity issues, according to Quadram Institute’s chief scientific officer.
Bethan Grylls hears from a variety of thought-leaders working in food and drink, as they detail the intricacies of food insecurity and how business leaders can start to weave robust supply chain plans into their future.
Watch our seven-part documentary, as our editor travels around the UK to find out why one of the richest countries in the world - Britain - is experiencing food insecurity.
Foundation Earth has published an open-source life-cycle assessment system which enables environmental impact comparisons between supply chains producing the same kinds of food.
Jon Poole sits down with Clare Menezes, McCormick’s senior director of global food integrity and risk management, to find out more about her leadership style and the importance of being adaptable.
As we gear up towards Food Manufacture’s Spotlight Series week (20-24 March) which focuses on food security, the grocery sector can enjoy another excellent event from William Reed, a digital, high value data and events business serving the food and drinks...
Food and beverage M&A activity rebounded in the last quarter of 2022, despite the impact of increased costs, new research from financial adviser Grant Thornton has found.
For International Women's Day, Bethan Grylls speaks with a range of female voices in the food, drink and coaching sector to find out more about this year's theme of equity and how we can best support women in the workplace.
The supply chain is complex and ever-changing, which means dangers lurk within. Oliver Chapman, CEO of supply chain specialists OCI, outlines ways to spot red flags in the supply chain.
Integrated lines, ultrasonics and robotics are just some of the latest innovations in slicing and cutting technology to debut from food and drink machinery providers. Here, we look at the latest trends across this sector of the industry and what new advancements...
With 17 categories up for grabs, the awards night recognised and rewarded the very best in operating standards and processes in today’s UK food and drink manufacturing sectors. Here's some of the highlights as told by social posts.
Prime minister Rishi Sunak has agreed a new Brexit deal for Northern Ireland with European Commission president Ursula Van der Leyen, which would see the end of restrictions on the trade of goods traveling overseas in the UK.
Scottish ingredients manufacturer Macphie played host to the next generation of food and drink scientists at the Institute of Food, Science and Technology’s (IFST’s) annual LaunchPad event.
It’s no secret that the food and drink sector are struggling to recruit, but what’s driving a lack newcomers to the sector and how can we inspire them to become our next generation of leaders? Jon Poole explores in this first column dedicated to leadership....
Flavourings and functional ingredients manufacturer TasteTech has secured a £300k funding package from Lloyds Bank to help purchase additional raw materials.
In his first regular column for Food Manufacture, Rod Addy of the Provision Trade Federation, explores the fragile ground we find ourselves on and provides an honest outlook of the future of food production.
