Window on the world
To stay competitive companies are increasingly looking to other countries for inspiration. This month's IFE provides a global perspective of new food developments without even having to leave the UK
Archives for March 7, 2005
New forum gives growers and manufacturers a common goal
Get to know your end user quickly, is the message for cereal producers and processors from the Home Grown Cereal Authority (HGCA). Those that don't...
LETTER
Less salt has safety implications, too
A toast to absinthe friends
March appears to be a good month for absinthe, the notoriously strong spirit.Not only has the drink become legal again in Switzerland -- the home of...
New Bosch lineup for Interpack show
As the integration of Sigpack into the new Bosch Packaging Technology business continues, the group is preparing to show new machinery at Interpack...
Nut-free cereal looks for a good reaction
Nut allergy sufferers are finally being given the opportunity to have muesli for their breakfast thanks to specialist company It's Nut Free.Founded...
Functional in Finland
John Dunn reports from a country that claims to be the world leader in the manufacture of health-enhancing functional foods
Yorkshire Feta's battle with Greeks looks likely to crumble
PDO Restriction on use of feta name could prove costly for brits
Fears subside over road transport directive
Fears of soaring driver costs as the road transport directive comes into force this month have been allayed, according to a new survey.The survey of...
Failed waste-to-energy plant still for sale
No buyer had yet been found for the Holsworthy Biogas waste-to-energy plant which went into administration in January, as Food Manufacture went to...
Posh pastries
Developers are successfully modernising and extending the savoury pastry category, taking it more upmarket with leaner cuts of meat and cosmopolitan flavour combinations. Lynda Searby reports
Substance over style
The image of soups and sauces is about to get meatier as developers introduce chunkier recipes creating more of a meal. Seasonal variants are also becoming a popular offering, as Stefan Chomka reports
Battle for best
More research is needed to clear the mist that surrounds claims about the nutritional superiority of organic foods, as Catherine Quinn discovers
Schwan and Cheviot go to town with new, multi-flavoured potato wedges
Frozen potato company Cheviot Foods has teamed up with pizza company Schwan to create a range of coated wedges under the Chicago Town brand.Launched...
There is still a risk of red faces
Raised awareness of allergies has seen the 'free from' sector boom. But Paul Gander discovers that the brand credibility risks are equally big
Greggs takes grant to expand on Tyneside
Baker and takeaway retailer Greggs has received a £250,000 sweetener from the north-east development agency One Northeast to expand savoury...
FDF takes on frozen products association
The Food and Drink Federation (FDF) has taken over the UK Association of Frozen Food Producers (UKAFFP) and turned it into a new FDF group.The new...
Tiger Tiger shows uncaged ambition with fierce new product strategy
Authentic Thai food company Tiger Tiger is to launch a range of new products in the UK to capitalise on its expertise of Thai cooking and boost its...
Don't leave technology on the back burner
Making the most of new technologies is key to creating added-value products at a realistic cost, reports Sue Scott
Bakers make more of health
With healthy eating being top of food producers' agendas, ingredients manufacturer Zeelandia has launched a new bread mix for bakers that gives the...
Master of organics
Me & my factory: Dennis Bean, Business Unit Director, RB Organics
Well on the way
Consumers expect products to be tasty, convenient and now healthy too. That means low in calories, but high in nutrients. New research is not only looking at producing new healthiy ingredients but also maximising their effectiveness in food
Full Throttle for Coca-Cola's NPD
This year has already proved a busy one for Coca-Cola, which has released a raft of new products on to the US market.The drinks giant has just...
Costs to rise with tougher BRC standard
Manufacturers face tougher inspection procedures and higher costs under changes from July 1 to the British Retail Consortium (BRC) Global Standard...
In tune with local fare
Seasonal and locally-produced foods are in demand in restaurants and are selling well at farmers' markets. Susan Birks asks, can manufacturers add some seasonal gastronomic gusto to their products?
Uniq picks up tab for pension deficit as RHM passes it on
Staff at RHM and Uniq are the latest to be hit by large holes in pension funds. Both companies have announced changes to their pension schemes to...
Get a big load off your mind
Handling 'neurotic' or 'sadistic' ingredients in bulk can present more problems than you originally expected, as John Dunn discovers
Fiske moves into food enzymes in the UK
Ingredients distributor Fiske, part of the Univar group, is to expand its operations this year by opening offices in central Europe and taking on the...
LETTER
Avoid giving the stock answers on fish
Companies must raise their image to attract more student interest
Careers in Food and Drink Live returns this month with a series of seminars encouraging young people to take up a career in manufacturing, retail or foodservice. Stefan Chomka looks at the details
Over-hyped, over-priced and over here ? it's the GI blues
Little enthusiasm among processors for glycaemic index labels
Risk experts raise doubts about need for Sudan 1 mass recall
Experts question whether costly recall was justified in risk terms
Low prices could soon kill off much of British beef supply
Processors could have trouble getting British beef by autumn
Changeovers
Snowbird Foods has appointed David Jones its new technical manager at its North London-based fully-cooked sausage factory. Jones joined the company...
Chinese pork knuckle with choy sum and broccoli
Consultant chef Tony Robertson provides a winter warmer involving a now forgotten but once popular cut of pork
Call to arms on shelf-ready packaging
It was only a few weeks ago that Tesco started its initiative on shelf-ready packaging (SRP). Already the big manufacturers that do not have largely...
T&L plays sugar daddy to ingredients firms
Tate & Lyle (T&L) is to launch a venture capital fund to help new and expanding companies develop novel ingredients.The £25m fund, to be set...
Brands take up a new design tool to help them focus on consumer needs
A new set of research tools is helping brands, retailers and designers to align the visual cues given by packaging much more closely with consumer...
No more pies as Saxby's lays off 200 in major restructuring
Pastry products firm rolls out new plans for factory's future
Cereal producers make moves to meet concerns over health
Clear labelling promised in response to more public pressure
Scooby Doo gets sporty
Frozen food producer Oriental Frozen Food (OFF) continues to grow its popular Scooby-Doo branded children's ready meal range with the planned launch...
Can we eat ourselves thin?
The battle of the bulge remains high on consumer agendas and, as Atkins and South Beach regimes fade from the spotlight, Michelle Knott reviews a new generation of ingredients that could revolutionise fat busting
Automation of recipe formulation and mixing
Production efficiency, quality and traceability all rise when blending ingredients
THE FIRM:
Your cut-out-and-keep guide to top employers, 56.The Edrington group
Clarifying the exemptions
By the time this column goes to print, we should have a list of derivative products adopted by the European Commission (EC) that are exempt from the...