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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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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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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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Robots and the food industry: where are we now?


Food Processing spoke to a variety of robot suppliers to the UK food industry to get an idea about how, where and why robots are being employed today....

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Free basic food safety & hygiene for manufacturing course


Food industry training company, Verner Wheelock, has launched a basic food safety & hygiene for manufacturing online course which it is offering f...

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Drying application benefits from the addition of VFDs


Tea manufacturers in Sri Lanka have benefitted from both energy reductions and increased product quality since the adoption of variable frequency driv...

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A recipe for continuous improvement success


Suzanne Gill reports on the important role that continuous improvement has to play in ensuring food processes remain profitable in an ever more compet...

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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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Anheuser-Busch InBev’s distribution strategy model


Over the past 10 years Anheuser-Busch InBev (A-B InBev) has grown its global distribution network using a strategy which goes against the grain for tr...