Green versus convenience
Packaging machinery designers face the difficult task of reconciling consumer demand for convenience with less packaging, says John Dunn
Archives for January 25, 2008
Colour me natural
Replacing synthetic colours is not a simple process and is presenting a host of challenges surrounding formulation and shelf-life, says Rod Addy
It's a wrap for chocolate-coated cereal bars
Redpack Packaging Machinery has supplied an innovative, purpose-designed packing line for wrapping individual chocolate-covered cereal bars at a...
Tesco suppliers feel the chill as Sir Terry bans price rises
Industry sources say 'project iceberg' is part of a strategy driven by Sir Terry Leahy
Ink specifications and migration limits are vital
Food manufacturers need to be clear about the printing inks they specify, say ink suppliers, and the European Commission (EC) needs to lay down...
Venting system helps cook frozen meals to perfection
The Amcor VentValve from Amcor Flexibles has been chosen by the Dutch company Vion for the launch of its frozen ready meals. It uses a valve which is...
LETTER
Recalls down, not up
Virtual desserts could soon become the real deal
Got an idea for a new food product, but want to give it a test drive before you spend any money on it?According to Charles Banks, director of The...
People's apathy could be the main nanotechnology block
Consumers show lack of understanding and indifference, rather than opposition
Cost of hired guns
Proposed changes to employment law could put temps on an equal footing to full-time staff. Processors take heed, says Georgina Houghton
Business chiefs expect M&A among smaller food firms
Time to fight back, round-table debate told
Kill it, cook it, eat it!
In a previous column I mentioned that I had part ownership of a Gloucester Old Spot pig, Delia, which was due for slaughter. I am now able to report...
Aimia Foods' packers keep at it with evaporative cooling
CoSaf Environments, distributor of Seeley International's Breezair evaporative cooling systems, has helped keep workers more comfortable at Aimia...
Gourmet food at a gallop
While innovation is key, processes that give extended shelf-life are still the holy grail for ready meal producers, says Paul Gander
Blueprint for soup production
Stevens Group's Recipe Formulation System is helping ensure batch consistency and traceability at soup manufacturer, Blueprint Foods.Portsmouth-based...
firms help to give unemployed a fresh start
Employers from the food and drink industry are pitching in to entice people who have been unemployed for some time back to work as part of the...
Robots bag big business at Walkers
Walkers Snack Foods has installed three new Schubert automated robotic packaging systems for packing crisps at its factories in the Midlands and the...
Portable containers - chill way to save energy costs
Many food manufacturers and processors have systems to reduce energy in their chilled and frozen food operations. However, these do not always apply...
Explosion regs - bakers too slow
More than three years after the introduction of the European ATEX explosive atmospheres regulations, government statistics show that 37% of industry...
Asda tries out green liquid nitrogen fridge in trailer
Asda is planning to replace the traditional diesel-fuelled fridges in its transport fleet with an emission-free, silent running alternative, which,...
Call to can tuna in own oil and add omega-3
The best way to increase UK consumption of long-chain omega-3 fatty acids would be to can tuna in its own oil, according to experts.The Parliamentary...
Pentagon's immune-booster
Experts say there may be a case for mandatory fortification of foods with the ingredient
The claims countdown has begun
I guess not everybody will be a fan of the Food Standards Agency (FSA), but in many instances its policy of openness is to be applauded.At the time I...
Freeman's sells up
Sun Valley Europe, part of Cargill, has acquired the chicken processing business Freeman's of Newent, which has 120 employees. Terms were not...
Novel Food proposal to limit exclusivity rights
The EU's proposal to revise the Novel Food Regulation would allow all food companies to market approved novel foods in most cases, according to...
Marshmallow makes an impact
Tangerine is entering the Easter market with the launch of a limited edition Princess Marshmallow Egg.Brand manager Helen Sears says: "The Princess...
Seafood firm shells out on compostable packaging
Dawnfresh Seafoods, is launching an easy peel, jumbo, ready-to-eat prawn in the UK seafood industry's first compostable packaging solution.Branded...
Changes in milk law cause concern in the dairy sector
Consumers could be baffled by the relaxation of European Commission rules on fat levels in milk, according to dairy industry representatives.Products...
A taxingly sweet issue for the industry to tackle
High Court confusion about the definition of confectionery for VAT purposes is giving manufacturers a headache, says Ian Hyde, tax partner at Pinsent...
Brass up front!
Constant innovation and a culture of investing in people keep Barnsley-based Fosters Bakery ahead of the game in a challenging market, says md John Foster
Shape of the future
In a market where 'fresh' has become the widely used buzz word, canned food products might appear to have acquired a somewhat dated image. But, as Catherine Quinn discovers, the canmakers are fighting back
MPMA wants positive messages for consumers
The new director of the Metal Packaging Manufacturers' Association (MPMA) has warned that the temptation for one pack material to exploit negative...
Manufacturers encouraged to dive in to information pools
Allergens are a key focus, both for manufacturers, desperate to minimise product recalls, and also discerning consumers who are keen to know what...
Industry leads drive to reduce water use
An industry-wide framework to slash water use by food and drink processors, driven by the Food and Drink Federation (FDF) and Envirowise, was...
Local food safety bid gets nod
Major industry support for Salsa accreditation scheme for small local food producers
Clean-in-place for thermoform
A new generation of 'Clean and Clever' thermoform packaging machines has been introduced by Multivac. The first model of the new line is the high...
Rare sugars attract interest as functional ingredients
Sugar from wood could be 'next big thing'
Single device eases batching and recipe management
A new development from Sartorius makes batching and recipe management very easy. The Phase application kit for the Sartorius Combics Pro weighing...
Fit answer for sick staff
Bosses must steer a middle course between catching the skivers and dealing fairly with legitimate sickness absences, reports Rod Addy
More than meets the eye
Even the most trained eye has its limits. But the latest quality control equipment is on hand to ensure that food products tick all the boxes. Sarah Britton reports
Finlay's produces greener tea
Established over 250 years ago, Finlay's produces decaffeinated and speciality teas. Pressure from local water authorities to reduce biological...
Lean makes mathematical sense
Here's a riddle for you: Your raw material costs are going up rapidly. Your customers are by nature very price sensitive. Increasing your prices with...
Trade Talk
Nutrition labelling - a bit of a Catch-22
Butt Foods denies 'stealing' bread bowl idea
The makers of the innovative edible bread bowls featured in Food Manufacture ('It's bread, Jim, but not as we know it ...', January, p28) have denied...
Cous cous is the right stuff to influence innovative recipe concepts
Symington's is aiming to reinvigorate the stuffings market with the launch of a string of new products under its Ainsley Harriott brand.Using cous...