Processing & manufacturing
Stay informed on food processing and manufacturing advancements, from automation, AI and digitalisation to hygienic design, process scale-up and cold chain operations. Explore technologies and best practices that improve efficiency, product quality, safety and operational performance.
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NewsIvy Farm wins UK approval for cultivated wagyu pet food ingredient
British cultivated meat company Ivy Farm Technologies has become the first company to receive UK regulatory approval to supply cell-grown wagyu beef as a pet food ingredient.
NewsMeatly moves to Imperial College site ahead of 2027 production launch
Cultivated meat company Meatly has relocated to Imperial College London’s Grapht Works manufacturing facility in West London, as it prepares to launch large-scale production operations in 2027.
ArticleWhat evidence is needed to bring cultivated meat to market?
As cultivated meat advances towards commercial production, Ben Cornwell explores the evidence regulators require to establish its safety, with insights from the FSA’s Dr Thomas Vincent.
Featured
Article
What evidence is needed to bring cultivated meat to market?
As cultivated meat advances towards commercial production, Ben Cornwell explores the evidence regulators require to establish its safety, with insights from the FSA’s Dr Thomas Vincent.
Opinion
Weaponising our food supply: the dark new age of cyberterrorism
What happens when the very systems designed to keep our food safe become targets for cyberattacks? Professor Chris Elliott warns of the potentially devastating consequences for our food supply.
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More Processing & manufacturing
ReportWhere AI and digital tools are delivering value in food production
AI in food production is moving beyond pilots into everyday operations but where is it already delivering measurable value? Read this free report to explore real-world applications and barriers to wider adoption.
ArticleWhy nitrites in processed meat are back in the spotlight and what reformulation requires
As scrutiny of nitrites grows, Ben Cornwell examines the evidence, how current UK and EU regulations differ and what’s required to reformulate processed meat without them.
ArticleWhy food testing programmes need to get smarter, not just bigger
How can manufacturers make food testing smarter? Mondelēz Europe’s Nia Owen-Cortez explains how data, governance and risk-based thinking can strengthen testing programmes.
More Processing & manufacturing
OpinionThe bitter taste of sustainable coffee
The world wants and needs more sustainable food production, but who should pay for it? Chris Elliott examines the growing cost burden on coffee farmers and what must change to ensure the prized cup of joe can be produced responsibly for generations to come.
ArticleThe science behind consistent snack manufacturing
Discover how METTLER TOLEDO balances and halogen moisture analysers help snack manufacturers monitor quality, make faster decisions and maintain more consistent production.
ArticlePlant-based homogenisation starts with the right pre-mix
Steffen Jahnke of GEA explores how the right pre-mix sets the foundation for successful plant-based homogenisation, and what scale-up really tests.
ArticleThe Process NIR Readiness Checklist
Successful process NIR starts before installation. This checklist helps manufacturers assess readiness, identify gaps and make the right decisions early to accelerate deployment and results.
ArticleWhat viable PFAS-free food packaging really requires
With new EU limits on PFAS in food-contact packaging now in force, New Food speaks to VTT experts about balancing product performance requirements with viable PFAS-free alternatives.
ArticleWhy fragmented product data raises the cost of food non-compliance
Specright’s Andy Stark explores how fragmented product data can increase compliance risk, slow reformulation and drain R&D capacity – and why trusted data is becoming critical to effective AI adoption.
OpinionImported eggs and Salmonella: the cracks in Britain’s food-safety defences
Recent Salmonella outbreaks have exposed vulnerabilities in UK egg supply chains. Chris Elliott examines their complex routes into food service and where improvements are needed.
ArticleBuilding food supply chain resilience through data-sharing approaches
As food supply chains face growing disruption, Wageningen University & Research experts explain why better data sharing is becoming critical to building greater agility and resilience.
ArticleHow FSA national regulation proposals could reshape industry oversight
The UK Government has asked the FSA to develop national oversight of large food businesses. Walker Morris’ Chris McGarvey explains what it could mean for the industry.
ArticleHow laboratory AI agents can transform R&D and quality in the food industry
Food and beverage laboratories face growing pressure to innovate without compromising safety. This article explores how agentic AI can connect siloed data, strengthen predictive quality and accelerate R&D.
ArticleWhy food laboratories need analytical systems that deliver more than sensitivity
Can laboratories increase sensitivity without compromising routine reliability, workflow efficiency or resource use? The LCMS-8065XE was designed to address these growing analytical demands.
ArticleDesigning nutraceuticals around biology, not ingredients
Health claims on nutraceuticals can be limited due to the need for scientific evidence, which traditional products often lack. Here, we introduce a new approach to nutraceutical formulation that marries biology with engineering to address specific health issues – and the results are looking good.
ArticleSetting pass/fail criteria with GENESYS custom method application: Sports drink quality testing
How can beverage manufacturers catch concentration errors and contamination quickly? This study explores how UV-Visible spectroscopy and custom pass/fail criteria can support faster, straightforward quality checks.
ArticleMoving AI beyond pilot: a compliance guide for food businesses
AI can improve forecasting, traceability and customer communications, but food businesses remain accountable when failures create safety or compliance risks. Here is what technical and compliance leaders should consider before moving AI from pilot to production.
ReportIs your food testing programme a map of current risk or an archive of past concerns?
A practical guide for QA, QC and laboratory leaders navigating rapid reformulation, complex matrices and escalating regulatory scrutiny.
ArticleWhy scaling food biotechnology is an engineering challenge, not just a scientific one
As fermentation and microbial production scale up, Food Manufacturing Technologies Europe President Ola Elmqvist explains why reliability, efficiency and economics – not biology alone – will determine commercial success.