Tom Hollands, Wayne Martindale, Mark Swainson and John G. Keogh explore the benefits and pitfalls of Blockchain.There has recently been a wave of enthusiasm for applying Blockchain technology in the food sector. This article aims to clarify many of the questions surrounding Blockchain technologies, in particular: Is Blockchain...
The University of Lincoln, UK, has been commended for its cutting edge approach in tackling global research challenges. From developing low-cost food technologies to improving water health, the University’s strategy to create projects that will help benefit developing communities has been hailed as best practice by Research England. The...
The National Centre for Food Manufacturing (NCFM) is currently working with a number small medium enterprises (SMEs) in the food industry supporting them to incorporate nutritional information in their menu items. Our work has assisted in nutritional calculation and provision of nutrition information including allergen information, ingredient list, daily intake values...
With representatives from eight Lincolnshire based companies, the inaugural meeting for the NCFM’s ‘Nutrition and NPD Innovations’ breakfast meetings series, took place on the 20th November 2018. The National Centre of Food Manufacturing (NCFM) venue made the perfect start to communicating what is new in the nutrition and NPD arena. The...
Apprenticeships in the food industry are training on the job in a demanding day-to-day manufacturing environment where the competencies of staff required are incredibly diverse. This is because producing successful consumer goods is tough at the best of times and with food there is a requirement to be innovative,...
Join us for breakfast and networking on Wednesday 5th December at the University of Lincoln’s Riseholme Conference Centre (pictured above). Between now and October 2020, the University of Lincoln are leading a European Regional Development Fund project to support small to medium sized agri-food enterprises in Lincolnshire to support...