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SECTOR FOCUS...


End of line improvements help meet product demand

UPM Conveyors has worked closely with Tims Dairy to deliver the necessary expansion required to meet demand. This called for investment into the end line to improve dispatch efficiencies. FULL STORY...

Turning the next generation into food and drink engineers

Technology is omnipresent in young people’s lives and this represents a huge opportunity for sectors of UK industry that are struggling with skills shortages, says Mark Yeeles. FULL STORY...

Finding the perfect mix of craft and automation

Suzanne Gill visited the Village Bakery Group to find out how this forward-looking craft bakery is managing to find just the right mix of automation technology and skilled craftsmanship. FULL STORY...

Binghams Food invests in the future

Potted beef manufacturer Binghams Food has recently invested £100,000 in their operations. Food Processing visited the factory in Sheffield to learn about the Yorkshire treat and how the company is still expanding after over 100 years of business.FULL STORY...

Quality coffee on the rise

After a £2.5 million investment in its Dartford site, UCC Coffee has doubled its roasting capacity and can now offer much more variety for their customers.FULL STORY...

Quality comes first for Wrights

In August 2014, Wrights Food opened their new purpose built factory for cakes and desserts. Food Processing visited the site to find out more about why the company chose to diversify into the market and how the first year has gone for the business.FULL STORY...

New investment for plant-based foods company Alpro

In March 2015, Alpro officially opened its newly extended production site, enabling them to double their capacity in their UK drinks facility. Food Processing took a look around the extended site.FULL STORY...

Balancing automation with food skill

Privately owned Freshtime UK is a prepared vegetable supplier to the retail industry. Based in Boston, Lincolnshire, the company continues to grow despite challenging economical times for the food industry. Freshtime’s roots can be found as far back as 1964, when cooperative ELGRO (East Lincolnshire Growers Ltd) was formed. Freshtime was created in 1993 and there was a management-led buy-out in 2000. FULL STORY...

Ambitious plans for JDM Food Group

Formed in 2000, JDM Food Group is still a relative newcomer to the food industry. Yet in 2013, they were placed at number 3 on The Grocer’s Fast 50 in 2013, and have managed to move up one place to number 2 in 2014. What’s the secret behind their success?FULL STORY...

New flow wrap technology for United Biscuits’ Harlesden factory

In 2011, United Biscuits undertook the first installation of a new flow wrap technology processing line that would lead to improved efficiency, less waste and more flexibility. FULL STORY...

Investing in the future: from flour to bakery ingredients

G.R.Wright & Sons has been established at the Ponders End Mill since 1867 and is the only family owned flour mill in London. After 147 years, the company has opened a second site one mile away in Delta Park for their baking ingredients factory as the company expands its business.FULL STORY...

Meeting the consumer demands of today and identifying them for tomorrow

Tulip, owned by The Danish Crown group, has made the decision to dedicate its Wednesbury site to slow cooked, pulled meats, in collaboration with HFR Foods. Graham Clapp, Director at HFR Foods about their collaboration and vision for the future.FULL STORY...

Growth and investment for Faccenda Foods

Faccenda Foods’ investment in their multi-million factory expansion hopes to boost efficiencies, increase capabilities and allow the company to grow. Food Processing visited the new factory in Telford to take a closer look. FULL STORY...

The craft of brewing

A new bottling line helps Marston’s Brewery meet growing demand. Colin Walton, Senior Engineer at Marston’s, discusses how updating traditional techniques keeps Marston’s ahead of the game.   FULL STORY...

Industry isn’t putting its eggs in one basket

Dr Arnoud van Vliet, head of Campylobacter research group at the Institute of Food Research, looks at the Campylobacter problem and how industry can work together to solve it. FULL STORY...

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