Food manufacturers must quickly adapt to the Government’s plans to curb childhood obesity or risk being forced to by their investors and stakeholders, according to a report from investment charity Share Action.

Food and drink entrepreneurs could be in the running for a share of a £160,000 prize pool at this year’s Royal Society of Chemistry Emerging Technologies Competition.

Fatherson Bakery managing director Laurence Smith claims the impact of coronavirus has forced the business to reorganise its new product development priorities, with half its distribution points – hospitality and garden centres – closed off.

Butlers Farmhouse Cheeses has accelerated new product development as a result of the COVID-19 pandemic, despite still wrestling with considerable supply chain disruption, commercial director Matthew Hall explains.

Tackling the challenges of the coronavirus and the increased need to adopt automation and robotics technology are hot topics at Lancashire Farm Dairies, as featured in this podcast.

The coronavirus pandemic prompted the Government to initiate a closure of pubs and restaurants on 20 March and announce a lockdown of the public's movements on 23 March.

Food and drink start-ups working on projects to tackle childhood obesity are set to benefit from a new accelerator fund, supported by the founder of New Covent Garden Soup Company and the founder of baby food brand Plum Baby.

Ulma Packaging backs sustainable packaging initiatives across the food industry. In an exclusive interview from the heart of the PPMA Total show at Birmingham’s NEC earlier this month, Ulma’s UK sales director Ed Williams told Food Manufacture about the latest support it was offering.

Finding the perfect small business to build into a nationwide brand has proved to be a massive success, as the owners of The Tofoo Company explain in this exclusive podcast interview.

The digital age is leaving three basic human needs unfilled for the post-iPhone generation, which is creating opportunities for food and drink manufacturers, according to food strategist and writer Eve Turow Paul.