Accelerated by the health-conscious consumer and new UK rules, food and drink producers have been working hard to reformulate their recipes. But what have been the obstacles in their way, is there any benefit to these tweaks, and will it help curb obesity?
As the war between Russia and Ukraine continues to inflict supply chain difficulties upon Europe’s breadbasket, Bia Analytical looks at how manufacturers can ensure their wheat/flour is genuine.
Dawn Foods has expanded its support of future bakers, opening its Evesham factory doors last month to several team members’ children for a fun-filled and educational day.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
By Mikhail Vishnyakov, Emily Davies and Mark Tushingham
Much of the world’s oil, grains, seeds and fats are traded via FOSFA contracts, but against a backdrop of supply chain disruption and agricultural shortages, we may see a rise in disputes. Here, three legal experts outline the key features of FOSFA arbitrations...
With rice’s shocking sustainability record, Nice Rice founder Fergus O’Sullivan leads the charge in developing a more environmentally friendly product with a lesser-known farming practice at its heart.
Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences has been awarded a funding boost by the Biotechnology and Biological Sciences Research Council to continue its work in food security and resilience.
Bethan Grylls summarises the key takeaways from our series of fireside chats presented earlier this week, sponsored by RSSL, as five food and drink leaders lend their expertise on maintaining and working towards a more secure, safer food and drink system....
The Ukrainian conflict has amplified food supply chain pressures and critical raw material shortages. Once-reliable imports started fading, manufacturers had no choice but to rethink their business strategies to remain viable and sustainable, writes Elena...
Coeliacs in the UK face a cost of health crisis, as the rapid increase to the cost of living threatens to price them out of gluten-free diets, according to Coeliac UK.
Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.
Bakery ingredients supplier AB Mauri has announced four appointments in a drive to expand its business not only in bakery, but also into other markets.
Bulk road tanker specialist Abbey Logistics has been awarded a new contract to transport all bulk flour produced at Premier Food’s mill in Andover to their bakeries throughout the UK.
Food ingredients manufacturer Macphie has appointed Kirsty Allan to the newly created post of sustainability manager to drive forward its environmental agenda.
Britvic is cutting the sugar content across the six bestselling Rockstar Energy drinks, six months before restrictions on retail promotions of high fat, salt and sugar (HFSS) products start in October.
A non-GMO acrylamide-reducing yeast (ARY) has received new patent allowances and grants from regulatory authorities in China, Russia, India, Australia and Vietnam.
Biscuit and snacks manufacturer Pladis has slashed saturated fat and sugar in its Go Ahead Fruit & Oat Bakes, so they now escape the Government's HFSS (High in Fat, Salt and Sugar) classification.
Growing sales of Premier Foods' Mr Kipling and Cadbury cakes have helped it continue to wipe out debt, while increased sugar, ingredients and grocery sales helped ABF offset rising commodity costs.
Brexit, supply chain issues, the pandemic, sustainability and consumer concerns about health and wellness look set to steer many food industry trends in 2022.
Protests over Weetabix’s plans to ‘fire and rehire’ staff at its Kettering and Corby factories have begun at supermarkets across the UK this week, led by trade union Unite.
Nestlé has boosted its vegan offering with the launch of plant-based egg and shrimp, as its reveals its latest progress toward reducing sugar in its cereal products.
It’s been a very long time coming, but at last the decision has been taken to introduce mandatory folic acid fortification of all non-wholemeal wheat flour in the UK.
Speciality cake and baking ingredients manufacturer Real Good Food Company claims to have faced down the challenges of COVID-19, narrowing pre-tax losses considerably to just £3.5m.
Bakery manufacturers have welcomed the Government's decision to make it mandatory for folic acid to be added to non-wholemeal wheat flour across the UK to help prevent life-threatening spinal conditions in babies.
Engineers employed by Weetabix are set to begin strike action tomorrow (Tuesday September 21) over company plans to carry out an extensive 'fire and rehire’ programme with the workforce.
The advent of COVID-19 in the UK sparked a major shift in the outlook of consumers: home baking surged and issues such as health and sustainability assumed greater importance.
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.
Morning Foods aims to boost output over the next four years by more than 50% thanks to a major expansion of its oat milling capabilities at its site in Crewe.
Canadian agribusiness Richardson International Limited has announced a significant investment in its oat mill in Bedford to boost capacity by at least 35%.
UK scientists have used genome editing to reduce levels of acrylamide, the compound found in baked and toasted wheat-based foods considered a probable human carcinogen.
Meadow Foods has commissioned the £4m plant-based dairy alternatives factory it announced last year, which will make products under The Collective's Plant brand and was fitted using a groundbreaking technique.
Cereal Partners UK is to launch Nestlé's first UK organic Cheerios variant, Organic Honey and Chocolate Cheerios, in Waitrose stores from 13 January 2021 and in Sainsbury's stores in May.
Bakery will be the nutrition labelling battleground for the foreseeable future as processors across Europe face increasing pressure to reformulate and consumers seek healthier options, according to experts at Bunge Loders Croklaan (BLC).
Dawn Foods has significantly expanded its vegan portfolio, with the launch of easy-to-use vegan bakery mixes and fully baked frozen vegan sweet bakery products.
Fatherson Bakery, winner of the Small Bakery Manufacturing Company of The Year at this year's Food Manufacture Excellence Awards, has launched a range of flours for consumers.
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.
