Imports from China, South East Asia and the Middle East are posing the greatest food safety risks to UK consumers at the present time, it has been claimed.
Prescribing legal limits for levels of sugar, salt and fat in food – as touted by the Labour Party this week – is not the right way to improve the nation’s health.
Food manufacturers should educate shoppers about where and how fish products have been sourced, according to the Iglo Group, which owns the Birds Eye brand.
The food and drink industry received its fair share of attention - and plaudits - at the Labour Party Conference in Manchester this week. It was held up as rare success story in tricky economic times by shadow secretary of state for the Department for...
As sustainability continues to rise up the corporate agenda, Ireland has ambitious plans to become a world-leader in the production of sustainable food through its Origin Green initiative.
Winning new business is tough at any time but particularly challenging during a recession. One food manufacturer dedicated to the challenge is Wigan-based pie maker Poole’s Pies.
“View customers and politicians as the enemy,” is one of five controversial top tips for food business success, set out by a veteran business guru and chairman of the national skills academy.
As hundreds of thousands of visitors make final preparations to attend the Olympics next month, food and drink manufacturers should review their transport plans in order to avoid disruption in London and at other Olympic venues, advises logistics firm...
Dr Andrew Wadge, the Food Standards Agency’s chief scientist, explains why new technologies, such as lactic acid antibacterial washes during chicken processing operations, should be used to reduce the 403,000 cases of campylobacter food poisoning in the...
Kelly’s of Cornwall has nailed £200,000 worth of savings in two years from environmental projects ranging from reduction in water use to more efficient effluent treatment.
Social media-savvy food manufacturers use Facebook and Twitter to forge links with customers that boosts sales in ways that large firms cannot, claims Wilfred Emmanuel Jones, founder of the Black Farmer brand.
Passion and planning ability are the two key qualities for launching a career as a successful food entrepreneur, according to Caribbean food guru Levi Roots.
Robots intended for use in food processing and hygenic design were top trends at the trade event Anuga FoodTec, staged in Cologne, Germany last week, according to the show organisers. In this podcast, Professor Herbert Buckenhuskes, from one of the organisers...
Frozen food has lacked strong branded leadership, but could become more successful by focusing on its strengths with the addition of significant marketing investment, according to Birds Eye Iglo boss Martin Glenn.
Free-from food manufacturers are increasingly waking up to the sector’s potential, according to Michelle Berriedale-Johnson, author of the Foods Matter website and founder of the Free-From Food Awards.
Sleaford Quality Foods is overcoming tough challenges in the global supply chain as it seeks to source and process dried and dehydrated foods for foodservice customers and other manufacturers.
The role of apprentices in food and drink firms – particularly small- to medium-sized enterprises – is much misunderstood, David Williams, md of speciality baker Butt Foods told FoodManufacture.co.uk.
The UK poultry industry in 2012 must tackle legal differences between the UK and other EU countries and soaring feed costs, according to Philip Wilkinson, director of 2 Sisters Food Group.
Chilled food processors must remedy overcapacity and meet financial challenges, such as pension deficits, to realise the sector’s potential, according to Geoff Eaton, former chief executive of chilled firm Uniq.
Food and drink manufacturers need urgently to attract a new generation of fresh talent, Jon Poole, chief executive of the Institute of Food Science and Technology (IFST) told FoodManufacture.co.uk. In this podcast, recorded at Food Manufacture's...
Food and drink manufacturers should stengthen partnerhships throughout the supply chain, the chair of the Oxford Farming Conference told FoodManufacture.co.uk.
Achieving the Food and Drink Federation’s (FDF) target growth of 20% by 2020 is “entirely realistic”, the organisation’s communications director Terry Jones told FoodManufacture.co.uk.
Energizing croissants to kick-start the day are just one product Frutarom could help bakeries develop thanks to a range of bakery compounds derived from herbal extracts it has just launched.
The Bulmers cider plant in Hereford has been through big changes since it was acquired by Heineken from Scottish & Newcastle in 2009 but more are on the way.
Major investment is even more important during tough times than easy ones, according to Steve Adams, Coca-Cola Enterprise’s operations director at Sidcup.
UK food manufacturing, packaging and processing firms should appeal to the iPod generation to attract the next generation of young talent, according to the PPMA.
Fruit purée processor Fourayes is looking into expanding its product portfolio, leaving no stone unturned in its quest to keep on top of market trends, drive up sales and offset cash flow fears, md Phil Acock told Rod Addy.
Fruit purée processor Fourayes wants to expand its product portfolio, leaving no stone unturned in its quest to keep on top of market trends, drive up sales and offset cash flow fears, md Phil Acock told Rod Addy in this exclusive podcast.
Fruit purée processor Fourayes is looking into expanding its product portfolio, leaving no stone unturned in its quest to keep on top of market trends, drive up sales and offset cash flow fears, md Phil Acock told Rod Addy.
It's a curate's harvest - good is some parts but poor in others, according to Stuart Borthwick, operations director, Roberts Bakery, based in Northwich, Cheshire.
Damian Killen, factory manager at the Heinz (UK) baby food plant at Kendal in the Lake District, explains to FoodManufacture.co.uk what the company’s Global Performance System has meant for staff.
Allied Bakeries operations director, Nick Law, tells FoodManufacture.co.uk what makes a good manager. In an age of skills shortages, Law tells Mike Stones that the company looks for leaders, who drive staff to achieve more at a higher level collectively...
Trying to reduce saturated fat is all well and good, but replacing it with refined carbohydrates could create more problems than it solves, according to one expert in the field of diet and glycaemic response.
Is open innovation just a fancy term to describe what manufacturers have been doing for years, or is it genuinely changing how (and how fast) new products get to market?
It's been a challenging couple of years for the organic sector, with sharp declines in sales in many areas and a contraction in shelf space as supermarkets have weeded out their slowest sellers.
The next generation of novel processing technologies from pulsed electric fields to ozone processing could prove to be far more promising than the first as scientists tackle the issues that have historically them back, Campden BRI's Craig Leadley...
