The brain and vision benefits of omega-3 are offering vast opportunities to food manufacturers on the back of positive European Food Safety Authority (EFSA) health claims rulings.

“Don’t be afraid to fail” – that should be the mantra for struggling food firms who are trying to expand their offerings and exploit new markets.

Small, high quality meat suppliers and the butchers which sell their products are like “a mistress” in the mindsets of many consumers.

Winning a Food Manufacturing Excellence award sends a buzz throughout a business, according to one of the recipients of last year’s awards.

Food sustainability should begin at home a top scientist is to tell the Institute of Food Science & Technology (IFST) Spring Conference in Norwich next week.

A relatively small dairy site in Dorset is receiving international attention for its pioneering anaerobic digestion (AD) plant.

Engaging staff and treating machines like marathon runners are the keys to reducing waste, according to dairy firm Rodda’s.

The environment secretary’s "gung-ho approach" to genetically modified (GM) foods risks alienating the public at a time when a calm and rational debate about the issue is needed.

The biggest short-term priority for the new Groceries Supply Code of Practice adjudicator is preventing needless breaches to the code by ensuring people understand the law.

Investment in people and training – they are the two key factors when moving production following the purchase of a new brand.