SECTOR FOCUS...

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...

A sense of stability

The fully-cooked, frozen food market is a more competitive market than it was 10 years ago. Joint Managing Director Philip Paul explains the secrets to Snowbird foods’ ongoing success. FULL STORY...