Food and Beverage
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.
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.
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.