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Reducing waste with smart checkweighing solutions

24 June 2025 /in Automation, Featured Articles, Sustainability

Advanced checkweighing technologies are revolutionising waste reduction strategies in food manufacturing through intelligent automation systems, writes Frank Borrmann, Market Manager for Checkweighing & Vision at Mettler-Toledo Garvens. Modern dynamic checkweighers, incorporating real-time feedback control and vibration compensation mechanisms, enable manufacturers to optimise fill accuracy whilst maintaining regulatory compliance and delivering measurable improvements in material efficiency.

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Nature study warns climate change will threaten global crop yields with substantial losses projected for staple foods by 2100

18 June 2025 /in Featured Articles, Sustainability

Important new research published in Nature analyses six major staple crops across 54 countries and reveals that climate change will significantly reduce global food production despite adaptation efforts, with implications for food security and agricultural supply chains worldwide.

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Kerry’s advanced taste solutions help combat global ingredient supply crisis

2 June 2025 /in Featured Articles

As volatile commodity prices and supply chain disruptions reshape the global food industry, Kerry Group’s scientifically engineered taste solutions offer manufacturers unprecedented resilience. Leigh Anne Vaughan, VP of Marketing and Strategy for Kerry’s Taste division, outlines how the company’s research-driven approach enables significant ingredient reductions whilst maintaining authentic flavour profiles and supporting sustainability targets across […]

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Drought response strategies alter dairy performance and cheese characteristics

28 May 2025 /in Dairy, Featured Articles

INRAE researchers have documented how different dairy farming adaptations to drought affect cheese production from pasture to plate. Their comprehensive study reveals that while corn-based systems produce more milk, completely removing fresh grass severely compromises cheese quality. Conversely, supplementing hay in grass-based systems maintains product characteristics while improving environmental performance.

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Automation emerges as key solution to food manufacturing labour shortages

27 May 2025 /in Automation, Featured Articles

As the manufacturing sector faces critical workforce gaps projected to leave millions of positions unfilled by 2033, food producers are turning to advanced automation technologies to maintain production capacity and quality. TNA Solutions demonstrates how its integrated systems enable snack manufacturers to quadruple output whilst requiring fewer operators.

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Overcoming taste and texture challenges in high-protein snacks

27 May 2025 /in Featured Articles

Jack Helm, Account Manager for Beverage, Bakery & Functional Snacks at ACI Group, explores the technical complexities of formulating high-protein snacks that maintain optimal sensory qualities. He examines how manufacturers can strategically select and integrate various protein formats to overcome the significant taste and texture challenges facing product developers.

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Reimagining food fats: Precision fermentation’s potential and what’s holding it back

27 May 2025 /in Fats and Oils, Featured Articles

By Paulo Teixeira, Product Manager at Melt&Marble Introduction The pressure to innovate in the global food system is omnipresent across sectors. However, the extent to which we need such innovation is often understated. Although the environmental and climate impacts of industrialised animal agriculture and the need to shift away from it are well understood, relatively […]

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Climate resilience: Food industry experts respond to supply chain vulnerability warnings

29 April 2025 /in Featured Articles, Sustainability

In early April, a group of anonymous food industry executives published a whistleblower memo warning of critical vulnerabilities in the UK’s food system. EIT Food’s experts offer practical solutions to the challenges ahead.

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Are flexitarians driving a future of high protein plant-based product innovation?

1 April 2025 /in Consumer Trends, Featured Articles, Protein

By Trish Fellowes, Food Sales Manager at ACI Group Plant-based proteins are at the forefront of food and beverage innovation, highly regarded for their versatility in plant-based food formulations, functional beverages, bars, snacks, dairy, and meat alternatives. While these ingredients were traditionally the domain in vegan-only products, today they offer exciting solutions for the growing […]

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TikTok for food ingredients: How to leverage the platform for your brand

24 February 2025 /in Featured Articles

As consumers become more interested in what goes into their food and supplements, ingredient branding is taking centre stage on TikTok. In this article, Paul Pflästerer, Co-owner of akp Communications, examines why this trend is booming and the approaches manufacturers can take to harness it.

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193 search results for:

Reducing waste with smart checkweighing solutions

Nature study warns climate change will threaten global crop yields with substantial losses projected for staple foods by 2100

Kerry’s advanced taste solutions help combat global ingredient supply crisis

Drought response strategies alter dairy performance and cheese characteristics

Automation emerges as key solution to food manufacturing labour shortages

Overcoming taste and texture challenges in high-protein snacks

Reimagining food fats: Precision fermentation’s potential and what’s holding it back

Climate resilience: Food industry experts respond to supply chain vulnerability warnings

Are flexitarians driving a future of high protein plant-based product innovation?

TikTok for food ingredients: How to leverage the platform for your brand

Latest issue of Food Engineering & Ingredients

Reducing waste with smart checkweighing solutions

Nature study warns climate change will threaten global crop yields with substantial losses projected for staple foods by 2100

Kerry’s advanced taste solutions help combat global ingredient supply crisis

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