New kettles increase production capacity for Beacon Foods’ popular sauces, relishes, chutneys and marinades

The Colpac team prides itself on long-term partnerships, continuously improving packaging concepts to meet evolving FTG needs. And working with Pret for the past six years has delivered in more ways than one.

Conglom International takes us through its approach to pEPR regulations and how the business is ready to deliver meaningful change for customers.  

Leading European packaging manufacturer, Coveris, has launched a new board-based MAP tray solution for the meat, fish and poultry (MFP) sector, reducing plastic by 90%, while maintaining recyclability and shelf-life.

Award-winning, with a packaging reach across the world, Go-Pak wants to bring the sector together around its sustainability goals. 

Following a count and subsequent verification by the FPA’s accountants, Kreston Reeves, the Foodservice Packaging Association (FPA) can announce Mike Revell, managing director of the Socius Network, as the new FPA executive chair. The result was very close, with only three votes between the two candidates.

As a pioneering force in labels and packaging, product development and legislatory insights from Planglow are always worth listening to. We caught up with marketing director Rachael Sawtell. 

Extended Producer Responsibility (EPR) and Simpler Recycling on everyone’s minds, what questions should operators be asking about their packaging supplier? Alex Noake, senior vice president and MD of Sabert Corporation Europe, has some sage advice.

Having established itself as a must-see event in the industry calendar, we enjoy an exclusive chat with lunch! event director Katie Tyler to find out what’s new in 2025. 

The lunch! Show 2025 is an extra special one for Yeo Valley, as they take part in the Innovation Challenge with their new product, the Organic Kefir with Granola Pots. It brings together gut-friendly nutrition and on-the-go convenience, without compromising on taste. 

Lee Kum Kee is proud to have supported one of the UK’s largest and most respected live competitions – The British Culinary Championships – organised by the Craft Guild of Chefs, which took place at the Central Bedfordshire College inDunstable, Bedfordshire, from 28-29 May 2025.

Barnaby MacAdam, development chef at Santa Maria Foodservice (Paulig PRO), takes us through the rise of contemporary Indian cuisine in the UK. 

Scott Dixon, managing director at The Flava People, gives us the lowdown on how to cash in on premium flavours shaking up FTG. 

If variety is the spice of life, then family-run Endo Foods is perfectly placed to deliver – from tortillas, French fries, chicken and burgers to the most delectable desserts.  

There’s a new kid on the block looking to bring fun and flavour to the sector, with a healthy serving of Australian tenacity thrown in.

The Sushi Co is growing, thanks to investment in the finest ingredients and exceptional support for new franchisees.

Flexeserve enjoys further recognition with a SMART Label Award. This established team is dedicated to helping foodservice operators sell more and waste less.

With a focus on reminding the market why ‘Only Vegware Will Do’, the business has enjoyed incredible growth across core sandwich and FTG ranges. 

Rachael Sawtell, marketing director and co-owner at Planglow, has sage advice on how to build partnerships, why certification is key and an exciting birthday year ahead.  

Artisan bakery Pipp & Co scooped the Best Doughnut category in PETA’s 2025 Vegan Food Awards, just a few months after launching its vegan range.