The authoritative independent voice of the UK food industry
Shirine Khoury-Haq steps down from Co-op CEO role
Co-op CEO Shirine Khoury-Haq has decided to step down after four years at the retailer, and Kate Allum has been appointed as the interim group CEO.
Olive oil prices fall as ONS reports latest inflation rates
The Food and Drink Federation has revealed that food and non-alcoholic drink prices increased by 3.3% in the 12 months to February 2026, down from 3.6% in the 12 months to January.
Food Industry Awards 2026 finalist shortlist revealed
The finalists in the 2026 FMT Food Industry Awards have officially been unveiled across 15 different categories, as excitement builds for this year’s awards ceremony.
Porridge products recalled over mouse contamination
Moma Foods has recalled its porridge pots and sachet products following a mouse contamination at its manufacturing site.
EPR scheme to be headed up by UK Packaging PRO
PackUK has appointed UK Packaging PRO as the national Producer Responsibility Organisation for the Extended Producer Responsibility scheme.
FSS seeks responses to CBD novel foods consultation
Food Standards Scotland has launched a public consultation on the first applications seeking authorisation for cannabidiol products as novel foods in Scotland.
NFU anticipates price increases across UK food chain
National Farmers’ Union president Tom Bradshaw has warned that conflict in the Middle East will impact food prices, as the UK farming industry is “at the mercy of world markets”.
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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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