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eBook: Building a solid training programme: strategies for success in the food industry
Learn to build a dynamic, engaging and effective training programme from the food industry's frontline training experts at Intertek Alchemy.
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eBook: Best practices for new hire orientation, onboarding and training
Supercharge your new hire orientation, onboarding and training with Intertek Alchemy's solutions.
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eBook: Building a successful on-the-job training programme for cross generational workforces
Don't miss the ultimate guide for building a successful on-the-job training programme for a cross-generational workforce.
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Brochure: Powering your workforce with Intertek Alchemy
See how Intertek Alchemy's training solutions power your workforce and build successful safety cultures.
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Case Study: Strengthening food safety with Vanee Foods Company
Discover why Vanee Foods turned to Intertek Alchemy for advancing their food safety and quality programmes, reaching the highest BRC certification results.
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Case Study: Improving workforce performance and product quality with Rudolph Foods
Learn how Rudolph Foods reduced workplace injuries, safeguarded food and improve operations by using the training solutions from Intertek Alchemy.
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Weetabix shortage warnings issued as workers vote to strike
Weetabix has been accused by Unite of “fire and rehire” plans, while the cereal manufacturer says its ways of working have to evolve to remain competitive.
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Kerry open new taste facility in Mexico
The new Kerry facility will help the company achieve its ambitious climate goals, including its aim to bring sustainable nutrition to two billion people by 2030.
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Life on Mars: creating a Martian food system
How would you go about building a food system on Mars? Three leading scientists look at the challenges presented by the Red Planet and explain why the exercise could be very relevant to Earth too.
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Heinz ketchup to be made in the UK for first time in 20 years
Heinz sauces will be made in the UK for the first time in more than 20 years after Kraft Heinz announced plans for a multi-million pound investment in a Wigan manufacturing plant.
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Processed foods can be good
A survey has revealed that most Brits are clueless over what ‘processed’ means and the majority associate it with being unhealthy.
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Surely lubrication is easy; does it really require training?
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
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Bold ambitions for the UK cultured meat industry brings peace for pigs
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
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Mitigating mycotoxin risk in finished products
Jaclyn Bowen explains why mycotoxin mitigation is just as crucial as any other element of food safety management, and offers some helpful advice on how to deal with mycotoxin contamination.
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Seven misconceptions about food-grade lubricants
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
