Category: Markets
-
The Food and Drink Federation has renewed its call for targeted support as higher costs, rising insolvencies and energy volatility tighten pressure on a sector now contributing £42bn to the UK economy.
-
Kepak has cut packaging energy use at Aberdeen. The retrofit adds variable-speed control to existing vacuum pumps, reducing power demand during production and idle phases.
-
A major JBS strike is disrupting US beef processing capacity. The walkout at Greeley adds labour pressure to a market already constrained by tight cattle supplies and high retail prices.
-
GEA is expanding dairy AI development with a Belfast lab. The new site adds 20 R&D roles around CattleEye and DairyNet as the company deepens software capability in digital herd management.
-
Bakers Basco is digitising bakery-equipment recovery operations across the UK. Intel 360 gives investigators mobile case logging, faster stakeholder alerts, and cleaner operational data as the organisation steps up protection of reusable baskets and dollies.
-
Europe’s rice sector is pressing Brussels for faster trade action. Producer and milling groups say rising imports, weak paddy prices and mounting cost and compliance pressures are pushing production towards an unviable point in several member states.
-
Researchers have automated broiler feeding analysis with high-speed machine vision. A study from São Paulo validated a YOLOv8-SAM pipeline that converts beak motion into live kinematic data, linking feed particle size to ingestion effort and opening a route toward digitally modelled poultry feeding.
-
Arla is bringing high-protein bar concepts to Brazil soon. The company will showcase Easy Bite and clear protein water formats at Nutri Ingredients Summit in São Paulo from 31 March to 1 April, centred on whey-based texture and shelf life.
-
Cadbury Mini Eggs are moving into recycled plastic packaging. Mondelēz and Amcor have updated parts of the Easter range with higher certified recycled content and revised gift pack materials.
-
Aston and Mondelēz are moving membrane science into confectionery R&D. Their new partnership will test filtration methods that use taste receptor proteins to capture aroma compounds or remove bitter notes during production, including potential high-cocoa chocolate applications.