Category: Topics
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Sesotec has launched INTUITY NEX ahead of Interpack 2026, combining multi-frequency detection, AI-supported inspection, washdown-ready hygienic design, and digital connectivity in a system aimed at tougher food safety applications.
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Warburtons is investing more than £100 million across bakery capacity, gluten-free production, distribution, and new lines, expanding its footprint and backing demand in branded bakery despite a tougher operating climate.
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Ornua has reported stronger 2025 results as Kerrygold passed $1 billion in US retail sales, giving the co-op fresh momentum in premium dairy despite continued volatility in milk markets, energy costs, and global trade.
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UPM Specialty Materials and Felix Schoeller have launched a fibre-based flexible pack structure aimed at food applications where recyclability, barrier control, and converting performance all need to sit in the same specification.
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TNA will preview a new vacuum de-oiler at interpack 2026 designed to lower oil content in batch-fried potato chips while avoiding the reheating, extra browning, and added acrylamide risk associated with some conventional systems.
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TraceGains will hold its virtual Together 2026 conference on 20 May, using the event to push a connected-data model for compliance, innovation, and supply-chain workflows across food and beverage operations.
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Bakers Basco has doubled tracker deployment across Northern Ireland and the Republic of Ireland after a fresh enforcement push recovered more than 2,400 bakery assets and uncovered concentrated misuse linked to unauthorised supply activity in Belfast.
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Solar Foods has secured a US patent covering the production process for Solein, reinforcing the company’s intellectual-property position as it plans a major expansion in capacity for its air-based protein ingredient.
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Tesco and RenEco have started processing surplus bakery and produce at Chelveston into animal feed, with the site designed to handle packaged materials and bulk volumes from food manufacturing as well as store returns.
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New UK research suggests replacing processed meat with plant-based alternatives can improve fibre, saturated fat, and salt intake, but inconsistent micronutrient fortification remains a weakness for manufacturers seeking stronger nutritional parity.