Food Manufacture Podcast

CP Foods’ new £4M factory is driving the firm’s move into branded products, with its Taste Inc range of snacks securing multiple listings.

The opening of the UK’s only dedicated carton recycling plant is likely to tempt more manufacturers to consider using such packaging and help the UK bridge its recycling gap with Europe.

Crisp brand Corkers has finished the expansion of its factory in Ely, Cambridgeshire and is now able to produce an extra 120,000 bags of crisps a day.

Quicker decision making and more flexible business approaches are the two key benefits being enjoyed at Enfield-based Snowbird Foods in the wake of a management buyout.

The head of food business at charity Compassion in World Farming has picked out Unilever and Noble Foods as two firms which have made great strides in improving animal welfare standards in recent years.

If you thought ice cream and cold drink manufacturers were the only ones working flat out during the recent scorching weather, think again.

A company making handmade fudge is predicting a 40% to 60% rise in turnover over each of the next two years as high-end retailers increasingly seek to stock its products.

Seabrook Crisps is edging back into the black after what its chief executive conceded had been a testing two years.

Soaring ingredient costs will continue to be the biggest bugbear for food manufacturers across the next 12 months, believes the boss of Pukka Pies.

Staff will rise to tough new standards and adapt to new working conditions provided firms can demonstrate they are putting their money where their mouths are and invest in the best possible kit.

Food manufacturers and retailers need to use waste and surplus goods to benefit local communities, rather than as potential revenue streams.

It is “staggering” how many food and drink firms aren’t aware of how much help and support is available to enable them to exploit export opportunities.

The boss of a family ice cream firm says “weather-proofing” the business has put it on a sound footing, as it plans to expand over the next year.

The brain and vision benefits of omega-3 are offering vast opportunities to food manufacturers on the back of positive European Food Safety Authority (EFSA) health claims rulings.

“Don’t be afraid to fail” – that should be the mantra for struggling food firms who are trying to expand their offerings and exploit new markets.

Small, high quality meat suppliers and the butchers which sell their products are like “a mistress” in the mindsets of many consumers.

Winning a Food Manufacturing Excellence award sends a buzz throughout a business, according to one of the recipients of last year’s awards.

Food sustainability should begin at home a top scientist is to tell the Institute of Food Science & Technology (IFST) Spring Conference in Norwich next week.

A relatively small dairy site in Dorset is receiving international attention for its pioneering anaerobic digestion (AD) plant.

Engaging staff and treating machines like marathon runners are the keys to reducing waste, according to dairy firm Rodda’s.

The environment secretary’s "gung-ho approach" to genetically modified (GM) foods risks alienating the public at a time when a calm and rational debate about the issue is needed.

The biggest short-term priority for the new Groceries Supply Code of Practice adjudicator is preventing needless breaches to the code by ensuring people understand the law.

Investment in people and training – they are the two key factors when moving production following the purchase of a new brand.

UK food and drink manufacturers are having an “enormous impact” on Britain’s economic recovery, according to food minister David Heath.

A simple “eat less meat” message won’t wash with consumers or producers, so sustainability campaigners need to convince people to eat “better meat” as well, in order to improve the environment and public health.