The authoritative independent voice of the UK food industry

Food and drink exports drop during first half of 2020
Exports of food and drink in the first half of the year fell for the first time since 2015, according to a new report published by the Food and Drink Federation (FDF). The report shows that exports dropped by 13.8% to £9.7bn compared to the same period last year....

Julie Barratt appointed as Chartered Institute of Environmental Health president
The Chartered Institute of Environmental Health (CIEH) Board of Trustees has announced that Julie Barratt has been appointed as the new president of CIEH. Barratt is an environmental health practitioner (EHP) and has worked in EHO roles and led legal services teams in...

Asda back in British hands in Issa Bros and TDR deal
The Issa brothers, founders and co-CEOs of EG Group, a global convenience and forecourts retailer, headquartered in Blackburn, UK, and investment funds managed by TDR Capital LLP, , have together agreed to acquire Asda, Walmart’s wholly-owned UK business, for an...

Seafish launches 20-year Love Seafood consumer initiative
Seafish, the public body that supports the UK seafood industry, has launched its Love Seafood consumer brand platform. The new brand is driven by a 20-year initiative to reverse the decline in consumption of seafood in the UK. It aims to positively influence...

Princes publishes supply chain map
International food and drink group, Princes, has published a global map of its imported products supply chain as part of a broader transparency drive for the first time. The map, which is now available on the Princes Group website, allows retailers and...

Wyke Farms open UK’s first fully solar powered cheese storage space
Cheese producers, Wyke Farms, have further invested into its ‘100% Green' sustainability plan, with a new 65kw solar array, positioned on its new cheese storage dispatch building in Wincanton, Somerset. The new cheese storage is a state-of-the art building where the...

“Food waste upcycling ripe for innovation,” says Oakland
Upcycling food waste into ingredients or products for human consumption could become standard practice according to Oakland Innovation. As the world population grows, there’s increasing risk of a global ‘food gap’. To help counter this, pressure is...
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