How do you innovate products and processes in a sector that has, at its core, remained very traditional for years? One cheesemaker provides the perfect case study of how to innovate using three different approaches.
The food and beverage industry needs reliable and consistent automation to plug leaks that threaten the supply chain. Whether this means predicting conveyor belt collisions, tweaking temperatures or personalising products, it requires smart technology to make production more productive, efficient and agile.
In the first of a new series, Dr Paul Stead interviews design thinkers, design doers and entrepreneurs to discover first-hand how they use design to grow their businesses.
Cheddar is one of the best-known cheeses in the world. It originates from the small village of Cheddar in Somerset, South West England, and it has been produced there since the 12th century.
A few years ago, the ‘free from’ area of the supermarket was a mere shelf, now there are dedicated aisles for it. Moo Free is a vegan chocolate business based in Exeter who has taken full advantage of this accelerating market, we headed to South West England to find out more.
Vertical Farming is a new approach that could help solve the world’s escalating food chain crisis. And it is all made possible by data and lean manufacturing.
For good reason, using surplus products is becoming a popular concept with customers and in business. But, baking waste salmon skins and turning them into crisps? We met up with one entrepreneur who is on a mission to put the spotlight on sustainable seafood snacks.
A seamless circular economy is an enviable strategy for businesses. One manufacturer reaping the benefits of such a mindset is the world’s oldest cheddar maker, Barber’s, whose cheesemaking by-products are being made into infant formula products, used in energy creation and even turned into vodka.
When you are thinking of entering the chocolate business, bearing the name Cadbury is hardly a handicap. But when James Cadbury – the great-great-great-grandson of the founder of the brand, John Cadbury – decided to create his own version of what was once the family business, he knew the traditional high-investment, high-risk way wouldn’t work for him.
The Manufacturer visited First Ireland Spirits, a leading Irish Cream manufacturer in the heart of rural Ireland which aims to lead the herd, not follow it.
