Inside food & drink manufacturing
Here's a sobering set of statistics: if current trends continue, 55% of boys and 70% of girls in the UK could be overweight or obese by 2050, according to the government's Foresight report. And while there is some evidence that the childhood obesity tide...
Like all businesses, food processors must confront age-related issues, says Rod Addy
A researcher at the University of Bath is looking for food and drink firms to participate in a six-month project looking at ways to improve on-site energy efficiency.
Being prepared for the unexpected could save your company cash and its reputation, reports Rick Pendrous
The first fruits of a collaboration between flavours giant Firmenich and biotech firm Senomyx will bear fruit this month with the launch of a new ingredient that enhances the taste of the high intensity sweetener sucralose.
Many British consumers still regard sweeteners with suspicion, although in practice, very few actively avoid products that contain them, according to research commissioned by the British Nutrition Foundation (BNF).
A worldwide open access alert system developed by a team of scientists from Kingston University in South London could simplify and speed up the identification of major emerging sources of food contaminated with harmful bacteria and toxins.
Soft drinks firm A G Barr is closing its Mansfield production site and has started a £10M investment in increased production capacity at its Cumbernauld site.
Exploiting marine resources from around its coastline could help Ireland become a major player in the world’s functional foods market. Lou Reade reports
Confectionery firm Swizzels Matlow is one of the first companies to test a qualification for the food manufacturing industry based on the principles of lean manufacturing.
EU food hygiene proposals could cost the food industry millions of pounds extra annually, according to several trade groups.
The recent Food Policy Council's second report recognises that a healthy, low-impact diet must be demand-led.This, by implication, is preferable to strategies based on government interference, attempts to browbeat the food industry into changing recipes,...
Many firms even 'blue chip' ones are leaving themselves open to prosecution for failing to protect employees from potentially dangerous imported machinery, it has emerged.
GEA Westfalia Separator has developed a new separator for the clarification of wine, grapemust and fruit juice. In must and fruit juice clarification, the GSE 100 delivers a capacity of up to 10,000l/h, in wine clarification capacities can reach 20,000l/h.
Retailers and food manufacturers have been quick to sign up to Courtauld Commitment Two (CC2), the second phase of the voluntary agreement to reduce the environmental impact of packaging and waste.
Regulatory woes notwithstanding, there’s never a dull day working in R&D at the world’s leading supplier of vitamins, carotenoids, and other biochemicals, discovers Elaine Watson
Now is the time for meat processors and manufacturers that use British meat in products to be "selling themselves" to the public, as pressure mounts to clamp down on "dishonest food labelling", according to Paul Kelly, md of Kelly Turkeys.
Staff across Nestlé’s UK factories have until April 23 to decide whether to hold a strike ballot over pay and pension arrangements.
A study commissioned by the Department for Environment, Food & Rural Affairs (DEFRA), from Loughborough University has confirmed what many have long suspected: that so-called 'oxodegradable' plastics are neither strictly speaking 'degradable' nor...
Foodborne viral infections including Norovirus continue to go largely unreported, with cases far more widespread than official figures indicate, it has emerged.
Meat processor Moy Park is poised to invest millions of pounds in a concerted automation programme across several manufacturing sites.
Uniq is pumping more than £10M into its desserts factories this year as it embarks on a mission to “reinvigorate” the category.
With the trend towards dark chocolate gaining momentum, cocoa bean prices are rising, as are calls for certification. Michelle Knott reports
Food for Health Ireland (FHI) has identified scores of bioactive ingredients from milk that could potentially be developed into functional food ingredients as its 'intelligent milk mining' initiative gathers pace.
Forget the ongoing domestic debate about front-of-pack nutrition labelling. The real action is in Europe. By the time you read this, the European Parliament's (EP's) Environment, Public Health and Food Safety Committee, ENVI, will have agreed its report...
I used to think that Birds Eye was just being ignorant when it put 'white fish' on the front of its packs and then I realised that it's because it has long packaging runs and can never guarantee which types of white fish go into each meal. That aside, I...
An intense natural sweetener derived from monk fruit (luo han guo) is starting to attract more interest from EU manufacturers after gaining regulatory approval in the US.
You have been very naughty. Now go to your room and forget about dessert! Before you have any inappropriate thoughts, let me tell you that I am dead serious. You have been telling lies and you ought to be punished.
I recently gave a lecture describing food industry successes in reducing salt, fat and sugar in foods. Sharing the platform were speakers from Heinz; the Food Standards Agency (FSA); and a representative from the catering sector.
Through encapsulation technology, TasteTech claims to have developed a form of menthol powder that is up to five times stronger than spray-dried menthol but will not re-crystallise compared with stronger alternatives.
Elaine Watson reports on changing tastes, consumer trends and profit margins in the world of food flavourings
Elaine Watson finds out what’s on offer at the Vitafoods show at the Geneva Palexpo on May 18–20
A poultry processor based in Northern Ireland has launched a six-strong range of frozen chicken products, after making a £4.4M investment at its factory in Lisnaskea in county Fermanagh.
A UK firm pioneering the use of electrostatics to apply flavourings to food has seen sales grow by 25% this year as food manufacturers have started to embrace the technology.
Baker Perkins has developed a new control system for Tweedy mixing systems now renamed Tweedy2. The system promises industrial bakers using the Chorleywood process improved consistency and quality of the baked product, plus enhanced efficiency and ease...
Ardo UK officially opened its Charing site in Kent last month, complete with a new packing plant that doubles the capacity of its previous operations from 25,000t to 50,000t annually.
European firms importing poultry from Brazil and Thailand face higher prices this summer as rising costs and stronger domestic demand tighten supplies, according to one leading supplier.
Nottingham University has launched a BSc food science course that aims to deliver practical and relevant training in partnership with industry where other courses have failed.
Justifying return on investment and retailer dominance are two of the biggest barriers to automation in food and drink manufacturing, with smaller firms in particular tied to short-term payback.
The industry may think its health and safety track record is pretty good, but this is no time for it to be resting on its laurels, reports Rod Addy
Crop failures and inflation are giving the frozen food market a tough time. Rod Addy reports
New technologies such as 2D barcoding can support the market for Fairtrade products such as sustainable palm oil by ensuring ingredients are ethically sourced, according to supply chain solutions provider Zetes.
The industry must develop skills including scientific and technical, analytical and leadership competencies to address future challenges, according to Joanne Denney-Finch, chief executive of grocery think tank IGD.
With record levels of national debt and a general election looming, the FSA faces an uncertain future. Rick Pendrous reports on changing times
Food firms could save huge costs by using a new simulation software package that will help them optimise the energy consumption of their refrigeration systems and cold stores.
Consumers are more interested in the price of meat than its impact on the environment, according to new research.
Finsbury Foods boss John Duffy has not ruled out the prospect of the firm being open to more approaches, after a bid to acquire the firm fell through last year.
Experts on the Food Standards Agency's (FSA's) Advisory Committee on the Microbiological Safety of Food (ACMSF) have decided not to issue guidance on the production and storage of biltong in the UK because too many uncertainties exist about controlling...
A ground-breaking project to convert domestic and industrial waste into energy is being commissioned at Dargavel in Scotland. Part of the plant's advanced thermal treatment employs compressed air from an Atlas Copco system.
Nevis Bakery will be moving into a new food production facility this month, as part of a £300,000 investment.