The food industry faces three immediate trends offering pitfalls and opportunities, according to Caroline Milton, head of manufacturing at Menzies, headline sponsor of the Food Manufacture Excellence Awards in this videocast.
Griffith Foods has acquired ingredients supplier The Flavourworks for an undisclosed sum, as it continues to strengthen its position within the UK market.
High protein smoothies packed with berries in eco-friendly packaging derived from edamame beans secured University of Surrey's two person team Edam & Eve a finalist place in Ecotrophelia UK. Team lead Ruangfah (Minnie) Ruangsorn explains more...
An innovative cereal bar concept netted student team ReGen, from London Metropolitan University a finalist place in Ecotrophelia UK 2021's contest. Team lead Nyani Lebrasse tells us more in the latest FoodMan Talks.
Team SeaFuel from the University of Reading secured the silver prize and £1,000 at this year’s Ecotrophelia UK student innovation competition with its protein seaweed cracker crisps.
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.
Having relinquished the British Meat Processors Association (BMPA) presidency after an intense four-years, Dunbia's business public relations director (UK) Isla Roebuck tackles Brexit, the skills shortage and Dunbia's joint venture with Dawn...
Post-Brexit bureaucracy is still hampering cheese producer Wyke Farms' export efforts, although the company is making considerable headway in markets outside the EU, according to managing director Richard Clothier in the latest FoodMan Talks.
Princes general manager of canning Rob James walks Food Manufacture through the final stages of its £80m Canning Excellence project, implemented in the midst of the COVID-19 pandemic, in this episode of FoodMan Talks.
Kirsty’s founder Kirsty Henshaw discusses NPD plans, COVID-19, Brexit and her reaction to winning Business Leader of the Year at the 2021 Food Manufacture Excellence Awards in the latest FoodMan Talks videocast.
Entries for the 2021 Food Manufacture Excellence Awards impressed chair of judges Geoff Eaton, especially given the challenging year companies had faced, as he explains in this video.
As game season approaches, Liam Stokes, chief executive of the British Game Alliance, says the market is likely to deliver 70% of usual volumes due to game farmers’ cautious approach to supply.
Short-term prospects for food industry mergers and acquisitions, the sector’s resilience during the pandemic and emerging product trends feature in the second part of this exclusive interview with EIT Food boss Andy Zynga.
In this exclusive interview, Andy Zynga, boss of European Institute of Innovation & Technology (EIT) Food, addresses likely access to funding after the Brexit transition period and three funding recipients that caught his eye.
First Milk is investing £5m this financial year to boost capacity and meet environmental goals, chief executive Shelagh Hancock and chief financial officer Greg Jardine reveal in this exclusive Food Man Talks video podcast.
A healthy banoffee tart concept using waste Fairtrade bananas from local retailers, proposed by a team from Reading University, got its creators into the Ecotrophelia UK final.
Brewers' spent grains were a vital ingredient in Ecotrophelia UK finalist Brewer's Brownies' entry and team representative Esther Ghey outlines the product concept in this Food Man Talks video podcast.
Jared Spencer, representing the Eco-Dive team from the University of Nottingham, which won Bronze at this year’s Ecotrophelia UK competition for CocoWaffle, a gluten-free, Dutch-inspired waffle sandwich concept, describes the group's ethnically diverse...
Kirsty Turner, representative of the Silver-winning team at this year’s Ecotrophelia UK competition, Plant-Up from the University of West London, explains how their entry addressed consumer demand for convenient, healthy and eco-friendly food.
Emily Wilkins, representative of the Gold-winning team at this year’s Ecotrophelia UK competition, Re-Dessert from the University of Nottingham, shares what they did to claim the top prize.
Tim Holmes, head of quality at international distiller and brewer Diageo, speaks about his role as chairman of judges at this year’s Ecotrophelia UK and why the competition is so important.
Promoting from within and a focus on getting the job right first time were key to meat processor Tulip’s win at this year’s Food Manufacture Excellence Awards.
A bigger focus on seasonal goods and developing new vegan products will guide the future of Fatherson Bakery, Small Bakery Manufacturing Company of the Year at the Food Manufacture Excellence Awards 2020.
Strong family ties and a commitment to ethical production are key drivers for Bumble Hole Foods, winner of the Ingredients Manufacturing Company of the Year at this year’s Food Manufacture Excellence Awards.
Raynor Foods could be a model for other food firms with its on-site hydroponic vertical farm supplying its factory, claimed executive chairman Matt Raynor after winning Food Manufacture’s top award.
The future of farming in the UK post-Brexit, the growing trend of plant-based foods and trade negotiations outside the EU were standout discussions at this year’s Business Leaders’ Forum, according to chair Geoff Eaton.
The food and drink industry’s focus on environmental and sustainability issues was a welcome surprise at this year’s Business Leaders’ Forum, organised by Food Manufacture, according to the founder of Alara Wholefoods.
The Government’s roll-out of the National Living Wage (NLW) and pressure to add more sugar to products are just some of the challenges facing Freaks of Nature founder Peter Ahye, as he revealed in this exclusive video interview.
Energy, sustainability and the environment were the key takeaways from this year’s Business Leaders’ Forum from Food Manufacture, according to associate sponsor EDF.
Calls for clean-label foods are put on the backburner in favour of creating products that are tastier and have a better mouthfeel, according to ingredients supplier Griffith Foods.
The environment, sustainability, skills and the sugar tax topped the agenda at this year’s Food Manufacture’s Business Leaders’ Forum, according to host sponsor Walker Morris.
Communication between teams and investment in the latest tech have been key to the success of Natures Way Foods, according to Selsey factory manager Paul Hiscock.
Natural colouring foods fall into the “sweet spot” of consumer trends around health, traceability and cleaner labels, the boss of one of the world’s leading colouring food producers has claimed.
Staying on top of flavour trends, effective reformulation and foodservice sales have all contributed to the success of chutney and relishes producer Shaws, according to managing director Jan Docker.
Striving for perfection is the only way to guarantee the “three Ps” of safety in a food factory, according to British Salt’s head of operations for salt and bicarbonate.
Key bakery trends, plastic packaging and the threat of Brexit are all on the mind of Fatherson Bakery managing director and owner Laurence Smith, covered in this exclusive video interview.
Food Manufacture Company of the Year ABP UK’s John Tynan shares his thoughts on the company winning three awards at last year’s Food Manufacture Excellence Awards (FMEAs).
A Malaysian producer of edible rice straws believes his company has the scale to become a viable eco-friendly alternative to plastic and paper varieties.
Taking home the bronze prize at this year’s Ecotrophelia Food Innovation Student Awards was a team from the University of Reading with their take on a plant-based quiche product, called Keesh.
Food science students from Nottingham Trent University have taken the silver prize and £1,000 at this year’s Ecotrophelia Food Innovation Student Awards
Marianne Meyers, part of the gold prize-winning team Venergy at this year’s Ecotrophelia Food Innovation Student Awards, talks about the idea behind her team’s lemon and lime-flavoured energy sweets.
The boss of Burton’s Biscuit Co’s iconic Edinburgh factory is on a quest to find the “golden ticket” of unlocking employee engagement and improving site performance.
From low calorie meringue bars to vegan ready meals, this year’s International Food & Drink Event (IFE) showcased the latest innovations in the industry – captured in our whistle-stop video tour.
The one-size-fits-all approach to nutritional advice in the UK should be further tailored to an individual’s dietary needs, according to Professor John Mathers, director of the Human Nutrition Research Centre at Newcastle University.
The microbiome and personalised nutrition were key highlights at this year’s Institute of Food Science & Technology (IFST) Spring Conference last week, held at the University of Birmingham.
A confident and passionate workforce is key to creating great products, according to the founders of Malton-based pie, pastry and sausage roll specialist The Original Baker.
Reinventing and leading in trends, driven by the launch of ruby chocolate, are the driving force of chocolate maker Barry Callebaut, according to its head of innovation.
