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Digitisation: moving from hype to implementation

The third CSB study into digitisation in the food and beverage industry highlighted that the food industry is moving into in a phase of digital optimisation. However, a digital transformation is only rarely taking place.


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A tough belt for frozen products


WMH has recently completed the installation of a swan-neck elevator conveyor for an independent sausage manufacturer. ...

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New name for AB InBev in the UK


Budweiser Brewing Group UK&I has been revealed as the new name for AB InBev in the UK, as the company reaffirms its commitment to UK & Ireland. ...

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Automated packaging approach makes staff happy


Migration from manual handling practices and the introduction of modern packaging technology has brought benefits for French meat processor, Sicarev a...

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An energy-efficient solution to pump cream


Find out how a Cornish cream producer efficiently moves cream around its plant without turning it into butter. ...

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Fast cycle tank cleaner


One large UK crisp manufacturer found stubborn, sticky residues were remaining in 600mm barrels after flavour concentrates had been transferred. The s...

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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 l...

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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 sh...

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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 t...

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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 a...

More Sector Focus...


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What role does refrigeration play in the supply chain?


Controlling the temperature of food across the whole supply chain is vital to extend shelf life. But how much can be gained by food manufacturers thro...

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Time for motors to emerge from their shrouds


Brith Isaksson outlines some of the key design features that are important for electric motors operating in hygiene areas. ...

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Why change to foam soap?


Saving water is a responsible strategy for every company in the food industry. It can also make sound economic sense. A switch to foam soap can offer ...

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Keeping the food industry moving in unprecedented times


Food Processing has received a message from Ian Wright CBE, chief executive at the Food and Drink Federation, as the food industry enters unprecedente...

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Britons are spending an extra £361 million a week in supermarkets during COVID 19


A new study by Blacktower Financial Management Group reveals that UK households are spending an extra £361 million a week in supermarkets during COVID...

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Keeping up with seasonal demand


Jana Meier discusses the role played by checkweighing in helping to balance throughput and weighing accuracy to keep up with seasonal changes in deman...

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In-line process control in the meat industry


Laboratory analysis of meat and meat analysis is common to the food and often remains the legal means of declaring a result. However, due to the delay...

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Getting the best out of PLCs


PLCs are something of an industry giant, so why is there still apprehension when engineering issues arise? Food Processing investigates....

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Matching unused temperature-controlled vehicles with those looking to launch delivery services


The British Frozen Food Federation has launched a Transport Support Platform, to match unused temperature-controlled vehicles with food manufacturers ...