Food Manufacture Podcast

Frozen food has lacked strong branded leadership, but could become more successful by focusing on its strengths with the addition of significant marketing investment, according to Birds Eye Iglo boss Martin Glenn.

Free-from food manufacturers are increasingly waking up to the sector’s potential, according to Michelle Berriedale-Johnson, author of the Foods Matter website and founder of the Free-From Food Awards.

Philanthropist and digital technology guru Bill Gates has highlighted the role of improved data collection in the battle against world hunger.

Sleaford Quality Foods is overcoming tough challenges in the global supply chain as it seeks to source and process dried and dehydrated foods for foodservice customers and other manufacturers.

The role of apprentices in food and drink firms – particularly small- to medium-sized enterprises – is much misunderstood, David Williams, md of speciality baker Butt Foods told FoodManufacture.co.uk.

The UK poultry industry in 2012 must tackle legal differences between the UK and other EU countries and soaring feed costs, according to Philip Wilkinson, director of 2 Sisters Food Group.

Chilled food processors must remedy overcapacity and meet financial challenges, such as pension deficits, to realise the sector’s potential, according to Geoff Eaton, former chief executive of chilled firm Uniq.

Food and drink manufacturers need urgently to attract a new generation of fresh talent, Jon Poole, chief executive of the Institute of Food Science and Technology (IFST) told FoodManufacture.co.uk. In this podcast, recorded at Food Manufacture's Business Leaders' Summit in London last week, he explains the way ahead.

Food and drink manufacturers should stengthen partnerhships throughout the supply chain, the chair of the Oxford Farming Conference told FoodManufacture.co.uk.

EU smoked flavourings regulations are driving swift growth at Sussex-based smoked food firm Besmoke.

Achieving the Food and Drink Federation’s (FDF) target growth of 20% by 2020 is “entirely realistic”, the organisation’s communications director Terry Jones told FoodManufacture.co.uk.

Energizing croissants to kick-start the day are just one product Frutarom could help bakeries develop thanks to a range of bakery compounds derived from herbal extracts it has just launched.

One of the food industry’s biggest trade shows, Food Ingredients Europe, opened its doors in Paris last week with a strong presence from China.

The Bulmers cider plant in Hereford has been through big changes since it was acquired by Heineken from Scottish & Newcastle in 2009 but more are on the way.

Major investment is even more important during tough times than easy ones, according to Steve Adams, Coca-Cola Enterprise’s operations director at Sidcup.

UK food manufacturing, packaging and processing firms should appeal to the iPod generation to attract the next generation of young talent, according to the PPMA.

Fruit purée processor Fourayes is looking into expanding its product portfolio, leaving no stone unturned in its quest to keep on top of market trends, drive up sales and offset cash flow fears, md Phil Acock told Rod Addy.

Fruit purée processor Fourayes wants to expand its product portfolio, leaving no stone unturned in its quest to keep on top of market trends, drive up sales and offset cash flow fears, md Phil Acock told Rod Addy in this exclusive podcast.

Fruit purée processor Fourayes is looking into expanding its product portfolio, leaving no stone unturned in its quest to keep on top of market trends, drive up sales and offset cash flow fears, md Phil Acock told Rod Addy.

It's a curate's harvest - good is some parts but poor in others, according to Stuart Borthwick, operations director, Roberts Bakery, based in Northwich, Cheshire.

Damian Killen, factory manager at the Heinz (UK) baby food plant at Kendal in the Lake District, explains to FoodManufacture.co.uk what the company’s Global Performance System has meant for staff.

Allied Bakeries operations director, Nick Law, tells FoodManufacture.co.uk what makes a good manager. In an age of skills shortages, Law tells Mike Stones that the company looks for leaders, who drive staff to achieve more at a higher level collectively than as a "group of individuals".

Trying to reduce saturated fat is all well and good, but replacing it with refined carbohydrates could create more problems than it solves, according to one expert in the field of diet and glycaemic response.

Is open innovation just a fancy term to describe what manufacturers have been doing for years, or is it genuinely changing how (and how fast) new products get to market?

It's been a challenging couple of years for the organic sector, with sharp declines in sales in many areas and a contraction in shelf space as supermarkets have weeded out their slowest sellers.