The authoritative independent voice of the UK food industry
Simon Ball appointed Nomad Foods president
UK frozen food company Nomad Foods Limited has appointed Simon Ball as president UK & Ireland, effective 23rd March 2026.
PROMAR Food Ingredients signs exclusive UK distribution agreement with Rolinson Group
PROMAR Food Ingredients will be exclusively represented by Rolinson Group and has agreed an official distribution agreement for the UK with the company.
Government urges food businesses to prepare for SPS agreement
The Department for Environment, Food and Rural Affairs has set out how the new sanitary and phytosanitary agreement is expected to affect UK importers and exporters.
Women In Meat Industry Awards to be hosted by Sally Gunnell
Organisers of the Women In Meat Industry Awards have announced that the 2026 dinner and ceremony will be hosted by Olympic gold medallist Sally Gunnell.
Co-op invests £1.5m in EV fleet
UK retailer Co-op has invested £1.5 million in its vehicle fleet, switching to electric home delivery vehicles to support is carbon reduction and net zero goals.
NFU welcomes MPs to Arla facilities
The National Farmers’ Union welcomed MPs to an Arla dairy farm to share insights on food security and economy as part of the NFU’s Food and Farming Fellowship Scheme.
AHDB observes increase in UK dairy export volumes
The Agriculture and Horticulture Development Board has analysed UK dairy exports in Q4 2025, finding that volumes had grown by 28% to 367,000 tonnes.
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Features
The Nutrient Profiling Model: fit for purpose?
Make no mistake: the new Nutrient Profiling Model (2018NPM) will have a profoundly damaging impact on sales and consumption of foods high in essential nutrients, says PTF director General Rod Addy.
Weight-loss medications: what changing appetites mean for the food industry
Angie Jefferson, strategic projects manager at the British Nutrition Foundation looks at the impact of weight-loss medications on the future food landscape.
New guidance on free sugars and the potential future of HFSS
As new technical guidance clarifies how free sugars would be calculated, food manufacturers face fresh complexity. Lewis Wallis of Campden BRI explains what the changes mean.
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