5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB
Case Study: Carlsberg Bulgaria goes for cutting-edge filling technology
Is your packaging adhesive undermining your sustainability drive? By Alex Zulewski
Sustainable Food Factory 2025: Where Net Zero Meets the Plant Floor & Supply Chain
Why the food industry needs CO2 - and how to make it sustainable
Interview with Elliot Webb, founder of Urban Farm-It
Welcome to the latest issue of Food & Drink Manufacturing UK Magazine.
In this issue, we preview Sustainable Food Factory Conference and Exhibition 2025, at the Derby Arena on 11th June. After a successful launch in 2024, the conference returns with a full seminar program, a panel debate and exhibitors, all committed to highlighting progress in sustainability in the Food and Drink manufacturing industry.
We also have an interesting interview with Elliot Webb, founder of Urban Farm-It, a Kent based farm specialising in alternative food sources, who discusses scaling the business from local to national supplier and how the simple mushroom is helping to shape the future of food manufacturing in the UK.
We hope you enjoy this issue and as always, if you have any news that you would like to feature, please email details to editorial@fdm-uk.co.uk.
Paul Attwood Editor
Conveyor specialist signs deal to become UK and Ireland sole supplier of innovative steel belts and machinery
Continuous Process Solutions has inked a deal with Shanghai Mingke Process Systems Ltd to supply their steel belts and machinery for the food, chemical, wood-based panel, rubber, film casting, conveyor belts, ceramics, papermaking and automotive testing industries.
This partnership builds on the company’s excellence in the continuous process industry, allowing them to offer the full selection of Mingke’s alongside their own products,
services and equipment to optimise productivity.
Relying on the careful selection of high-quality steel raw materials, and the use of global cuttingedge technologies at their state-of-the-art manufacturing facility, Mingke offers a firstclass product selection of steel belt and machinery products with excellent performance parameters.
The deal means that as well as steel belts, Continuous Process Solutions can also supply and fit Mingke steel belt equipment.
Kallik
Strengthens Offering
with Globalvision Partnership to DoubleDown on Quality Control
Kallik, leader in global artwork and labelling management software, has partnered with proofreading technology leaders, GlobalVision, to reinforce quality control capabilities across the most highly-regulated industries.
The partnership involves the integration of Kallik’s Veraciti, an innovative end-to-end labelling and artwork management system, with GlobalVision’s Verify, an AI-powered proofreading and quality control tool.
With Veraciti’s ability to manage the entire product
Improving Dock-to-Despatch
Southgate Global, leader in the supply of material handling equipment and servicing in operational logistics and fulfilment, has invested in enhancing its Mobile Power Workstation (MPW) which can boost dock-to-stock times and give companies a performance edge. As the speed of the supply chain continues to ramp up, retail, manufacturing and processing customers are looking for efficient suppliers.
Speeding up processes and reducing dock-to-stock time, which is the time it takes to put goods that arrive at the loading bay away on the racks, is rising to the top of the agenda.
Southgate’s Mobile Power Workstation (MPW) is specifically designed to boost workforce productivity, enabling the fast management of any perishable stock instantly at the loading dock, as well as ensuring food safety and compliance records can be
lifecycle and Verify’s ability to automate quality checks at every step of the same lifecycle, the aim is to combat common challenges, including accelerating artwork and labelling workflows, driving scalability and digital transformation.
When combined with Kallik’s offering, users will benefit from both Verify’s AI-Powered proofreading solution, specially designed for regulated industries, and its centralised platform that contains features such as text and graphics compare, spell check, barcode, braille and QR code inspection.
maintained whilst maximise floor space by reducing the need for fixed desks.
Processing & Measurement Control News
The new generation of vortex sensors
ifm has announced the release of its next generation of SV vortex flow sensors, delivering excellent precision, reliability, and repeatability for flow monitoring solutions.
Designed with a focus on innovation and customer-centric improvements, these new sensors are tailored to meet the evolving demands of industrial automation. Combining cuttingedge technology with user-friendly functionality, the latest SV vortex sensors offer optimal performance for applications ranging from cooling systems to process monitoring.
Designed with a focus on innovation and customer-centric improvements, these new sensors are tailored to meet the evolving demands of industrial automation.
Mastering Liquid Metering: Overcoming the Challenges of Precision Batching
Today’s advanced process and liquid handling systems demand highly precise flow measurement. From adding water to food production mixers, dispensing flavourings to beer or cider at point of sale, to handling aggressive chemicals, even slight inconsistencies in system design can lead to inaccuracies, wasted product, or disrupted processes.
For batching systems, the critical factor is repeatability – ensuring the required volume is delivered consistently every time. To achieve this, ideally the system should
maintain consistent process conditions, however, this is not always feasible. For instance, temperature fluctuations throughout the day can alter fluid viscosity and volumetric flow measurements. Similarly, a decrease in the feed liquid tank level supplying the process pump can reduce the dispensing rate, impacting the accuracy of the flow meter and the flow control valve. Therefore, as a starting point, batching system designs should aim to minimise as many variables as possible within a reasonable cost. Once this foundation is established, equipment such as
The new SV vortex sensors feature a range of advancements that set them apart in the industry. Key improvements include enhanced accuracy in flow measurements, reduced energy consumption, and an extended operating range. These benefits are achieved through advanced signal processing and innovative sensing elements, ensuring reliable operation even in challenging environmental conditions.
The compact design of the sensors is complemented by a simplified installation process, allowing for quick integration into existing systems. Operators will also benefit from an intuitive interface, providing realtime data visualisation to improve decision-making and overall process efficiency, delivering cost effective automation solutions that not only optimise operations but also align with sustainability goals.
flow meters, pumps, and valves can be selected to effectively compensate for any parameter variations.
Titan Enterprises NSF-Approved Beverage Flowmeter is designed specifically as a flow measurement solution for the drink dispensing market. With its repeatability, this low-cost device is installed around the world enabling industries to unlock higher yields, whether in beverage processing equipment or a bar tap wall in a restaurant.
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How frozen food manufacturers can be the key to staying on top of the latest food trends
By Karl Blackford, Sales Director of ML MEAT
As food manufacturers, producing frozen foods offers your customers a desirable and flexible way to keep up with food trends, allowing them to meet evolving consumer demands without risking increased wastage and the associated costs. Recent trends such as smash burgers are a great example of a product that can set frozen offering apart from the rest of the market.
With so much of consumer interest being driven by social media which is so fast moving, keeping your offering on trend can be a challenge. Frozen food manufacturers can provide accessible means by which hospitality businesses can jump on trends without sacrificing their profits or increasing wastage.
Frozen food production allows businesses of all sizes to stay ahead of food trends.
ML MEAT, a leading manufacturer of meat products, has recently launched their Smash Burgers. These frozen burgers have been expertly created to cater to the needs of professional kitchens. The burger patties are presmashed, ready to cook and serve straight away, making it easy to deliver an exceptional product every time.
Frozen products also have a longer shelf life, which is a significant advantage when it comes to managing stock and reducing food waste. Traditional smash burgers are made individually from fresh mince which requires a huge amount of stock management and is likely to produce wastage.
By contrast, frozen smash burgers can be grilled from frozen and stored for months without compromising taste or texture. Not only does this protect profit margins, it also reduces the businesses environmental footprint by tackling the growing concern of food waste.
Furthermore, these food trends shouldn’t be confined to high-end kitchens with large price tags. Smaller, fast-casual food outlets are very keen to have a piece of the action and engage their own audience with these trend focused items. These kitchens, however, demand products that are more easily and quickly cooked due to the rapid nature of their service style. Cook-from-frozen items guarantee consistency and efficiency, and this uniform experience can set these smaller operations apart from their competitors.
Frozen food production allows businesses of all sizes to stay ahead of food trends. By offering a highquality, convenient product that meets consumer demand for both taste and sustainability, frozen foods not only capture the latest culinary trends but also provide long-term benefits for foodservice providers in terms of consistency, reduced waste, and efficient production. As social media continues to influence the industry, the ability to adapt and innovate with frozen food options will be key to staying competitive in the market.
Collaborative thermal imaging project enhances fire safety at meat plant
When Dovecote Park, a major food processing plant in Yorkshire, UK, wanted to enhance its levels of fire safety, the company turned to the experience of its long-standing system integration partner WRS Solutions. Following a thorough review and analysis of Dovecote Park’s premises and equipment, WRS identified a number of concerns, the rectification of which would boost fire safety significantly. To address the issues, WRS immediately engaged with the expertise of Business Insight 3 (Gold Level FLIR partner) and FLIR.
FLIR thermal camaras are proven performers in the early identification of hotspots that emerge when common equipment found in food processing plants deteriorates, wears or reaches end-of-life.
Established in 1997, Dovecote Park supplies British beef, veal and venison to retail, fine dining and food service customers nationwide. Committed to keeping its workforce safe and its productivity rates high, Dovecote Park urgently began to assess potential solutions.
The move was prompted by the identification of a potential fire risk in the company’s production hall roof voids, which house devices such as motors, pumps, electrical cabinets and distribution boards that power machinery on the food-grade factory floor below. Mechanical problems like worn pumps or damaged bearings, or electrical problems like failing circuit breakers, promote heat accumulation.
Today, Dovecote Hall’s roof voids house over
30 FLIR FH-R thermal imaging cameras.
If this heat goes unnoticed, it could prove the start of a potentially devastating fire.
Dismissing sprinklers due to their cost and reactive rather proactive operating concept, Dovecote Park was drawn to thermal imaging, a trusted, non-contact way of preventing fires by detecting hotspots before they reach ignition temperature.
The company turned to system integrator WRS Solutions, which had previously concluded other successful projects with official FLIR partner, Business Insight 3 (Bi3). Bi3 proposed the installation of multiple FLIR FHSeries R cameras in the roof voids. The FLIR FH-R is a rugged multispectral fixed sensor that combines a thermal radiometric stream with a 4K visible camera to provide rapid, early fire detection and visual verification of the incident as it unfolds.
Upon exceeding a hotspot or predefined temperature threshold, security operatives receive an audio/ visual alert through a connected Video Management System (VMS), prompting response tactics. Importantly, FH-R sensors support the adjustment of threshold temperatures to specific equipment that requires monitoring.
To seamlessly integrate thermal detection with the existing VMS, Bi3 developed custom software using their proprietary data engine. This innovation ensures that alerts are instantly relayed to the engineering department and Nick Dunn, Dovecote Park’s Health, Safety, and Environmental Manager.
Today, Dovecote Hall’s roof voids house over 30 FLIR FH-R thermal imaging cameras. Just 12 months after installation, the cameras have already detected two incidents, one of which was potentially catastrophic. Without identification by a FLIR camera, a hot motor bearing could have led to disaster and serious business disruption.
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How automation is transforming food and drink manufacturing
By Nick Cesare, Managing Director, PACE Mechanical Handling
Automation is playing an increasingly important role in food and drink manufacturing. Robotic packing and palletising systems are efficient and reliable and can be tailored precisely to the manufacturer’s requirements.
The cost of automated packing and palletising systems are coming down every year. At the moment, given the Government’s recent changes to Employer National Insurance contributions and an increase in the national minimum wage combined with inflation and high energy prices, many employers are looking to reduce expenditures wherever possible. Automation allows companies to do more with fewer people.
There is also a shortage of available labour, so again, this is another
driver in the increased presence of automation and robotics in food factories, and it’s not just the large, multi-national companies. PACE is seeing a lot of enquiries from small food manufacturers, all the way down to on-farm packers of fresh produce.
Robots and automated packing lines are inherently safe. They are often guarded to ensure untrained or unauthorised people do not come into contact with them. They feature safety technology, which senses when people are approaching the line and brings it to a standstill.
As they are programmed to operate most efficiently and effectively, quality control improves as there is simply no chance of human error creeping in due to tiredness or a lack of concentration.
Traceability can be ensured by including ticket inserters or printers on the line, which means that every product that passes through the robotic or automated end of the line is uniquely referenced. This is particularly important when complying with the audit trails of larger supermarkets.
As automation reduces the number of people needed to operate a production line, the chance of human error is removed almost completely. Once an automated and robotic end-of-line packing and palletising is programmed, very little can go wrong.
Furthermore, automated systems follow the programmed instructions accurately and uniformly, and every repeated movement is exact. They can also work much more quickly than people if required.
Unlike people, robots and automated solutions do not get tired, distracted, or stressed, which helps maintain consistent performance. Also, an automated system can work 24/7 without breaks, ensuring a steady and reliable production flow.
Automated quality control systems can identify defects in real time, making immediate corrections to maintain product quality.
I think we will see an increase in the use of AI and machine learning. I think AI-driven automation will enhance quality control, optimise production schedules, and predict maintenance needs.
We will also see increased reliability with sensors and AI-driven analytics predicting potential failures before they occur, allowing for proactive maintenance and minimising unexpected downtime.
Carlsberg Bulgaria goes for cutting-edge filling technology
Shumensko Pivo became part of the Carlsberg Group in 2002 together with Pirinsko Pivo; based in Blagoevgrad near the border with North Macedonia and Greece. In 2004, the two entities merged under the name of Carlsberg Bulgaria to create one of the country’s leading beverage companies.
Today, the sites jointly fill well over two million hectoliters of beer per year. This output includes the two local traditional beers Pirinsko, the leader on the domestic market, and Shumensko, the country’s third most popular beer. The international portfolio also includes the Danish premium brand Tuborg, Žatecký, which is brewed with Czech hops, as well as 1664 Blanc, Budweiser, Erdinger and Grimbergen, which the company distributes. Somersby Cider and the mixed beer beverage Garage round off the diverse range.
“Today, we’re the leading domestic beer producer in terms of both quantity and value,” says Metodi Stoyanov, integrated supply chain director and the man responsible for local supply chain management and production optimization. “We’re one of the most dynamic and fastest-growing filling companies in our sector.”
We need far less room for can filling than we do for filling PET and glass bottles. Given the limited space available to us, that’s one advantage, of course.
The brewery fills more than half of its products into PET bottles and around a quarter into returnable glass bottles. Sales of beverages in cans especially have risen heavily over the past few years. “Cans give consumers one key benefit,” explains Stoyanov. “Unlike returnable glass bottles, they don’t have to be returned to the retailer but can instead simply be recycled through the recycling loop.”
Whereas its filled beer cans were previously imported, Carlsberg has now had its own line in Blagoevgrad for the first time since January 2023. Delivered and installed by KHS, the system has the capacity to fill up to 40,000 500- and 550-milliliter or 60,000 330-milliliter cans per hour. Stoyanov is extremely pleased with the new line. “We need far less room for can filling than we do for filling PET and glass bottles. Given the limited space available to us, that’s one advantage, of course. What’s more, the KHS machines are less complex, making them easier to both operate and maintain. Production thus runs smoothly and without any issues. I’m particularly delighted with the high level of efficiency: we achieve an OEE of 76%,” Stoyanov smiles.
The entire installation process also ran efficiently despite rather adverse circumstances. “The project began during the aftermath of the Covid pandemic when there were lots of supply chain challenges,” Stoyanov recalls. “KHS was an extremely well-organized and reliable partner for us here. Once the parts had all been delivered, the schedule for installation and commissioning was precisely adhered to, even though at the same time we still had to complete our new production shop.”
Unlike most canning lines, which use tunnel pasteurizers for microbiological safety, the Bulgarian site consciously opted for the KHS Innopro KZE flash pasteurizer. “We don’t can any sensitive beverages that we’d need a tunnel pasteurizer for,” explains Stoyanov. “Thanks to our high hygiene standards during the filling process, we’re instead able to use a flash pasteurizer on all of our systems. This improves the taste of our products. It also takes up far less space. And thanks to the faster heat transfer, we use less energy.”
Metodi Stoyanov and Plamen Zhelev
Innofill Can DVD
Easyfairs UK brings Packaging Innovations to the masses
Easyfairs UK is keeping the momentum going following the record-breaking edition of Packaging Innovations & Empack earlier this year, with more than 18 hours of educational video content recorded direct from the show floor now available to watch on demand.
The Packaging Innovations & Empack 2025 conference programme was one of the most extensive and detailed in the event’s history.
From the launch of the PackUK initiative that drew huge crowds, to an array of sessions and panels on topics that spanned the entire packaging value chain – examples include paperisation and premiumisation, accessible and connected packaging, the future of reuse and refill formats, brand enhancement and engagement, industrial manufacturing strategies, and evolving legislation – there was content for everyone. Speakers included government officials from DEFRA, design luminaries such as Google’s Miguel Arevalo, technology pioneers Jenny Stanley and Stefan
Casey, and industry bigwigs Jude Allan, Emma Verkaik, and Paul Vanston.
To extend the reach of this highlevel content and further the wider packaging industry’s knowledge, Easyfairs UK has made 30 videos available to watch via its website. This totals more than 18 hours of
informative content captured directly from Packaging Innovations & Empack 2025. All the content is available free of charge from the event website.
Packaging Innovations & Empack 2026 will return at the NEC in Birmingham on 11 & 12 February 2026.
London Packaging Week 2025 takes place 15 & 16 October at ExCeL.
Attendees are invited to register their interest in attending here.
Miguel Arevalo, Google’s Packaging Sustainability Lead
McCain Foods Continues ‘Lets All Chip In’ Regenerative Agriculture Campaign
McCain, maker of 1 in 4 chips around the world, took over digital exhibition space the Outernet as part of its ‘Let’s All Chip In’ campaign.
The campaign was inspired by research revealing that only 1 in 10 Brits are familiar with regenerative agriculture, despite 58% expressing a desire to learn more. It aims to help consumers understand why regenerative farming matters and
how a simple swap in their product choice supports the journey to a more resilient food system over time.
The activation immersed visitors into a 360-degree Farms of the Future experience, complete with buzzing bees, blooming potato plants and drones overhead.
Once welcomed onto the Farm, visitors were invited to play the Farms of the Future game - a motion controlled two-player chip-slicing challenge where visitors can test their speed and accuracy skills and compete for a high score whilst learning about regenerative agriculture and its potential impact on potato farming, over time.
The interactive game is part of McCain’s recently released “Farms of the Future,” augmented reality
game, where users become farmers, teaching them how healthy soil today aims to protect the future of chips!
The Outernet takeover is part of the UK’s activity for the Global ‘Let’s All Chip In’ campaign. The campaign is the latest in an ongoing series of work by McCain on regenerative agriculture in the UK.
McCain defines regenerative agriculture as an ecosystem-based approach to farming that aims to improve farmer resilience, yield, and quality by, over time, improving and restoring soil health, enhancing biodiversity, and reducing the impact of chemicals on the environment. McCain has made a commitment of implementing regenerative practices across 100% of its potato acreage used to grow its potatoes by 2030.
McCain’s ‘Farm of the Future AR’ game is available to play now via www.regenfries.com.
Productivity Optimisation in Food Safety: A Strategic and Operational Necessity
Food safety specialist Fortress Technology examines why working smarter not harder is critical to safeguarding the future of global food security in UK food manufacturing.
Maintaining this upward productivity curve will be reliant on the sector continually innovating and adapting to production and sustainability trends as they emerge, reports Phil Brown, Sales Director at Fortress Technology Europe.
Balancing all aspects of food security –now and in the future – is intrinsically linked to productivity. The United Nations projects that food production from plants and animals will need to increase 70% by 2050 to compensate for rapid population growth and food demand. Industrial food production will need to adapt to keep pace.
Considerable advances in food manufacturing technology have made it possible to produce higher volumes of safe food produce, despite the decline in available land for agriculture and manufacturing facilities. However, the present state of the food industry will be insufficient to maintain or exceed the current levels of food quality and availability required for future food security. Automated technologies, optimised production systems and stricter food safety standards must be adopted by the global food industry to ensure food products remain safe and in sufficient supply.
Globalised trade is set to increase alongside population growth.
Lean manufacturing principles that focus on maximising value and minimising waste, including digital tools, will be critical to productivity and supply chain transparency
If not managed correctly, this could potentially result in unsafe food products entering the global marketplace. Utilising smart inspection equipment in tandem with automatic testing and digital data reporting can boost transparency throughout the supply chain, build trust between suppliers and consumers, and ensure each stage of production is performing its due diligence to comply with international food safety protocols.
To gain a competitive advantage as a food manufacturer in this turbulent market requires the ability to predict, plan, adapt and adopt new processing methods. One of the most valuable ways to contribute to a safer, more
secure and sustainable food supply chain, as well as gain a competitive edge in the industry, is through process, performance and operational optimisation.
This can be accomplished by adopting lean manufacturing principles that focus on maximising value and minimising food and packaging waste. For example, streamlining processes can reduce the risk of contamination and ensure consistent quality. Additionally, implementing automated technology and digital tools can aid in identifying inefficiencies and increase responsiveness.
The most common fear when approaching food factory optimisation and productivity is exploitation. Workers may fear they’ll be overworked and underpaid to achieve greater output or lose their jobs to automated processes. However, when productivity is done right, these apprehensions rarely materialise.
Automation and digital tools which assist boosting productivity rely on human-machine interactions to function and evolve. Predictive analytics and AI tools rely on feedback from humans to generate valuable data sets and information. In other words, optimisation cannot exist without human input.
In fact, a food factory focused on operational efficiency can actually experience greater employee engagement, championing further process improvements. Productivity establishes the important correlation between effort, efficiency, effectiveness and profit.
By boosting efficiency of processes using productivity-enhancing tools, less effort, money, labour, time and materials can go into producing higher output yields and increasing operational profits.
Food factories focused on operational efficiency can experience greater employee engagement, championing further process improvements
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Managing Uncertainty: How to stop currency volatility taking a bite out of your food and drink business
By David Stritch, Senior FX Analyst, Caxton
Over the past year, the food and drink industry has wrestled with significant currency fluctuations driven by political and economic events. With a tariff-friendly US administration potentially now starting trade wars, this volatility is likely to persist. For sectors like food and drink which are heavily reliant on international supply chains, hedging against currency volatility is crucial for effective business planning.
But where to begin?
The impact of tariffs on the food and drink sector
Following previous, in 2017 for example, when the EU targeted US alcohol imports in its retaliatory tariffs, the EU Commission identified industries particularly vulnerable to tariffs and trade wars. Food, the Commission concluded, was the most exposed industry, especially poultry, fruit, vegetables, and alcohol.
Any upcoming UK tariffs levied on these products will likely be in lockstep with the US and so this is something the sector should monitor closely.
Trade tensions between the US and EU present both challenges and opportunities for UK food producers. Unlike the Eurozone, which had a $107 billion trade surplus with the US in 2023, the UK runs a trade deficit, importing more from the US than it exports. This disparity offers hope that the UK might avoid the brunt of US tariffs, potentially providing a competitive advantage over the European producers facing higher prices.
Currency volatility and its implications
Trade tensions have significantly impacted currency markets. The Deutsche Bank FX Volatility Index reached a 2023 high in late December and has remained elevated ever since. For food producers, this translates to dual risks, i.e. the immediate effects of tariffs and the knock-on impact of increased currency fluctuations cutting into profit margins.
In the UK, December 2024 livestock prices were 6.9% higher year-on-year, with the potential for further increases depending on tariff changes. Since the start of the year, GBP/USD has
strengthened by 4.5%, while GBP/ EUR has weakened by 2% – important considerations when pricing.
Historically, alcohol has been one of the hardest-hit industries in trade conflicts but potential retaliatory tariffs will affect a broad range of food and drink products. Recent news reports that a threatened 200% tariff on European wines could significantly impact global supply chains, influencing FX volatility even further.
Managing Currency Risk
Food and drink manufacturers are adopting various strategies to manage the impact of currency volatility. Many of the businesses I work with benefit from services such as real-time rate tracking, automated payments, and multi-currency accounts to help better manage FX volatility and keep costs stable.
Adjusting payment timing is also a good tactic i.e. delaying or accelerating transactions based on favourable currency movements. Many industry players consult FX experts who can help track interest rate expectations, inflation, and global economic trends to help businesses develop tailored risk management strategies.
The food and drink industry faces a challenging landscape as we head into Q2. By implementing robust risk management strategies however, and staying informed about global economic developments, businesses in the sector can not only mitigate potential losses but also position themselves to capitalise on favourable currency moves.
Proactive planning and strategic hedging are key to maintaining stable costs and ensuring predictable financial outcomes in these uncertain times.
Borrow by Huskee: Huskee announces Australia’s first turnkey reusable cup system for venues at MICE
Huskee, global leader in reusable coffee cups, drinkwear and reuse solutions, has unveiled plans to launch a turnkey reusable cup system for venues and events, ‘Borrow by Huskee’ - a free program for consumers allowing patrons to ‘Borrow’ one of Huskee’s innovative reusable cups from participating businesses when purchasing a coffee or drink.
The new system allows cafes and business owners to order BorrowCups in two functional sizes (8oz and 12oz) that can be Borrowed by their customers. Once the drink has been consumed, the cup can be returned within 14 days to a cafe or a revolutionary SmartBin before being collected, washed and returned to cafes to be reused.
The simplicity of the system allows for a streamlined and foolproof closed-loop approach. To use, download the Borrow app and scan the individualised QR code on a Borrow Cup each time they order a coffee or drink.
The Borrow Cup itself is a new cup designed and manufactured by Huskee, using the iconic Huskee fins for insulation. The BorrowCup is made of 100% polypropylene (PP); a common, high-quality and durable plastic used in food/beverage services due to its stability, longevity and endof-life opportunities.
Huskee’s state-of-the-art WashHub based in St Peters efficiently cleans, dries and sanitises cups that can then be returned to cafes, hotels, restaurants and businesses. A key feature of the system is the WashHub’s drying capabilities, allowing for hygienic packing and storage of the Borrow Cups. After many uses, once the cup has reached its end of life, it will enter HuskeeLoop, the closed-loop arm of the business that fosters true circularity by turning old cups into new products.
Packsize to Acquire Sparck Technologies Expanding Global Leadership in Automated Packaging Solutions
Packsize®, a market leader in sustainable, right-sized, on-demand packaging, has announced the company’s completed agreement to acquire Sparck Technologies, a European-based manufacturer of high- throughput, fit-to-size, automated packaging solutions.
The acquisition marks a significant milestone in Packsize’s growth strategy and strengthens its position as a global leader in the automated packaging industry. By combining Packsize’s innovative technology and service model with Sparck’s best-in-class box last and lid and tray solutions, the company will now provide the industry’s most comprehensive portfolio of solutions to meet evolving customer needs.
Simple Packaging Boosts Recycling Rates
Recent research shows that simple is best when it comes to recycling. Packaging made from a single material such as drinks cans, glass bottles and cardboard boxes are some of the most recycled items in the UK, with 81% of aluminium beverage cans and 69.8% of glass now being recycled according to Environment Agency data.
This is in stark contrast to multilayered packaging (MLP) which has a recycling rate estimated to be as low as 15%. Technically brilliant but overengineered packaging with separate layers of foil, waxed paper and film is time-consuming and confusing to recycle, and confusion is one of the biggest blockers to recycling.
When people are unsure, they miss opportunities to recycle or recycle the wrong thing.
This consumer dilemma is partly a result of the packaging itself; multi-layer packaging (MLP) creates recycling indecision. There may also be conflicting recycling icons and complicated instructions on the packaging; if in doubt people don’t, people resist recycling when it is inconvenient or difficult.
Simple, single-material packaging has a much higher recycling rate because it is easy. As well as being recycled more often mono-material packaging also recycles better. Simple packaging does not require
complex separation processes which minimises contamination and produces higher quality recyclables.
Single-material packaging offers more opportunities to develop a closed-loop, sustainable economy whilst being easier and cheaper to recycle; when it comes to packaging, simple is best.
National Wealth Fund and Scottish National Investment Bank drive a sustainable packaging step-change with investment in Pulpex
James Cropper redefines possibilities of packaging with Nathan Ward collaboration
James Cropper, a global market leader in Paper & Packaging and Advanced Materials, has partnered with artist Nathan Ward to craft a stunning fusion of art and material innovation titled Message in a Wrap.
The ground-breaking project resulted in the creation of a stunning 3D diorama made entirely with Moulded Fibre and paper.
The collaboration was inspired by James Cropper’s 180-year legacy of craftsmanship and bespoke packaging innovations, highlighting its recent partnership with premium whisky distillery Bruichladdich on an award-winning Moulded Fibre wrap for its Luxury Re/ defined range. As a result, the project celebrates the synergy between James Cropper and its customers by depicting Bruichladdich’s Isle of Islay-based distillery side-by-side with James Cropper’s historic Burneside mill.
The special project is part of James Cropper’s 180th anniversary celebrations, highlighting its track record of leveraging its heritage to create future-focused, ground-breaking innovations.
Pulpex Limited, the sustainable packaging technology company, has announced a £62m Series D investment round led by the National Wealth Fund (the NWF) and the Scottish National Investment Bank (the Bank).
The fundraising will finance the construction of Pulpex’s first commercial-scale manufacturing facility near Glasgow, marking the NWF’s first investment in Scotland since its transformation.
Pulpex has developed a unique, fibrebased bottle solution free from hidden plastic, manufactured from sustainably sourced wood pulp designed to be recycled in the same way as paper or card in normal household recycling streams. Its patented and scalable technology results in a recyclable and biodegradable end-product with a lower carbon impact versus current glass or plastic packaging formats.
Investments from the NWF and the Bank are critical to the industrialisation of this first-ofa-kind technology and its future uptake and adoption by packaging manufacturers and their customers.
By enabling the construction of the Company’s first manufacturing facility to reach commercial-scale capacity; the financing will help create the conditions for growth in both Scotland and the wider alternative packaging sector.
A move from plastic and glass to paper packaging will enable a step change in decarbonising the packaging industry and its efforts to increase the recycling rates of consumer goods, with the material benefitting from the highest recycling rates and most sophisticated infrastructure compared to other packaging alternatives.
In the UK alone, over 38.5 million plastic bottles are used every day, with around 16 million ending up in landfill, being burnt, or littering the environment and waterways, according to Water UK. The UK’s 25 Year Environment Plan aims to double resource productivity and eliminate all avoidable waste, including plastic, by 2050. This means investments in economically viable, scalable and ready-to-go options like Pulpex are critical interventions for the future sustainability of the consumer goods industry.
Biffa Anticipates Increase in Business Food Waste Recycling With Simpler Recycling Legislation
Simpler Recycling, legislated on March 31st, saw food waste collections become mandatory alongside the separation of other recycling materials.
Experts at sustainable waste management company Biffa have benchmarked the inflation against the success of the Welsh Workplace Recycling scheme, which saw Biffa’s food waste recycling volume increase by over two-thirds.
Whilst the schemes differ in some respects, at the core of both pieces of legislation is mandatory food waste recycling for businesses. If Simpler Recycling is as successful as Workplace Recycling, Biffa’s experts say England could see a nearly 70% increase in volume of food waste recycled in the country.
The ramifications of the increase could see 8.6 million kilograms of CO2e offset by Biffa customers alone.
Just one standard wheelie bin full of food waste collected and converted to energy every week would see a business recycle 4,160kg of food waste, which, when converted to energy, offsets 863kg of carbon, charges 57,000 smartphones or could power a car to drive 2,207 miles (the equivalent of Lisbon to Warsaw).
Simpler Recycling is making it more crucial than ever before for businesses to understand the impact that food waste recycling can have.
The UK introduced Plastic Packaging Tax (PPT) in 2022, increasing again on 1st April to £223.69 per tonne. Three years on, how close is the government to meeting the aims of PPT and what difference has it made to businesses and consumers?
Plastic Tax was introduced as one of a range of measures designed to help build a more sustainable model for plastic packaging. The aim was to dissuade the use of virgin plastic by making it more costly, whilst creating market demand for recycled plastic by making products made from at least 30% recycled plastic PPT exempt.
Whilst PPT has led to positive changes in the plastics industry significant challenges remain.
The UK’s plastic recycling rate has seen significant improvement, with the recycling and recovery rate of plastic packaging reaching 52.5% in 2023, the highest recorded figure, and a 2.14% increase from the previous year. However, there is still work to do to hit the British Plastic Federation’s target of a reuse and recycling rate of 70% by 2035.
Challenges remain—compliance, recycled plastic supply quality, and capacity for domestic recycling. Recycling for businesses and consumers must be as straightforward as possible and public education and engagement are also key to boosting recycling rates. Improved kerbside schemes and supermarket return initiatives are helping consumers recycle a wider range of plastic products more easily.
With environmental taxes expanding (like the upcoming UK Extended Producer Responsibility), global action is growing too—from EU levies to China’s bans and Rwanda’s plastic-free leadership.
PPT is part of a bigger shift; the long-term effectiveness and broader economic impacts of environmental taxation are still being evaluated. But one thing is certain, how we use plastic needs to evolve to ensure we use this most useful resource in a sustainable way.
Sustainable Food Factory 2025: Where Net Zero Meets the Plant Floor and Supply Chain
Following a successful launch at Nottingham Trent University in 2024, the Sustainable Food Factory Conference & Exhibition returns on 11 June 2025, this time at Derby Arena.
Organised by Curious Heads Media, the event has quickly become a key forum for food and beverage manufacturers committed to driving real progress in sustainability.
Tailored for professionals across operations, engineering, supply chain, technical, procurement, and sustainability roles, this one-day event features a comprehensive conference programme and exhibition, all designed to accelerate progress on Scope 1, 2, and 3 emissions.
The morning conference programme features sustainability experts from across the sector. Confirmed speakers include Glenn Evans, Group Head of Sustainability at Noble Foods; Tom Maidment, Group Product Sustainability Senior Manager at Hilton Foods; David Moore, Group Head of ESG at The Compleat Food Group; and Ben Williams, Sustainability Manager at Leprino Foods.
Together, they will take part in a panel debate titled ‘Unlocking Sustainability: Expert Insights and Practical Solutions for Food & Beverage Manufacturers’,
where they will share valuable insights, lessons learned, and actionable strategies for driving change.
In the afternoon, the spotlight shifts to the human element of sustainable transformation, with sessions focused on collaboration, empowerment, and workforce engagement. As sustainability goals increasingly become integrated into everyday business practices, building internal capability and inspiring action across teams has emerged as a powerful enabler of long-term impact.
Confirmed speakers include Tom Hollands, Innovation and Technical Director at Raynor Foods, and Khanh Mach, Sustainability Specialist at Quorn Foods. Both will participate in the panel debate titled ‘Unlocking People: How Empowerment Drives
Real Sustainability’, which will round off the day’s content.
Complementing the conference, the exhibition offers a valuable opportunity for attendees to engage directly with solution providers showcasing technologies and innovations that support sustainable food and beverage manufacturing and supply chain operations.
Exhibitors include headline sponsors Inspired PLC, KOMA UK, and SKF (U.K.), along with CERTUSS (UK), Clegg Food Projects, NIRAS Group (UK), SmartParc, Fulton, WAGO, Noble Green Energy, and Penmann, with a total of 40 exhibitors.
Running alongside the Sustainable Food Factory Conference, the colocated Food+Beverage Engineering 2025 will feature its own seminar programme, focusing on operational efficiency, engineering innovation, and energy performance. This content is specifically tailored to plant, process, maintenance, continuous improvement, and reliability engineering professionals, aiming to enhance uptime, reduce energy consumption, and boost equipment reliability, all while supporting broader sustainability objectives.
Sustainable Food Factory 2025 is free to attend for food and beverage manufacturing professionals and promises a rich day of insight, networking, and practical solutions for sustainable operations.
For more information and to register, visit www.sustainablefoodfactory.live
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Why the food industry needs CO2 - and how to make it sustainable
Food-grade CO2 is an indispensable resource for the food and beverage industry, serving multiple critical functions such as carbonation in drinks, extending shelf life through modified atmosphere packaging, chilling, freezing, and maintaining quality in food processing. However, rising prices and supply volatility have placed significant financial pressures on manufacturers.
In recent years, CO2 prices have soared due to production disruptions and increased demand. During crises such as the 2021 shortage, prices for CO2 surged fivefold, jumping from £200 per tonne to as high as £1,000 per tonne. These cost increases have directly impacted profit margins for manufacturers and prompted businesses to seek alternative solutions, such as on-site CO2 generation using biogas or fuel cell technologies.
The sustainability paradox of CO2
Carbon dioxide (CO2) is widely perceived as a negative factor in sustainability due to its significant contribution to global greenhouse gas emissions and climate change. In agriculture, energy, and industry, CO2 emissions are a focal point of environmental policies aimed at achieving net-zero goals, as the excess atmospheric CO2 from fossil fuel use and industrial processes accelerates global warming, driving the push for decarbonisation across sectors.
However, in the food and beverage industry, CO2 is indispensable for various preservation processes.
Modified atmosphere packaging (MAP) uses CO2 to displace oxygen in food packaging, significantly extending the shelf life of products like fresh produce, meat, and baked goods. This reduces food spoilage and waste, indirectly supporting sustainability goals by optimising resource use and minimising waste. CO2 is also critical for carbonated drinks and dry ice for freezing and transport in the cold supply chain.
This dual role highlights the complexity of CO2’s sustainability narrative. While efforts to reduce emissions focus on cutting industrial CO2 outputs, its controlled use in food preservation aligns with sustainability objectives by reducing food waste and ensuring efficient production and distribution.
Mitigating risks and costs
Innovative solutions for on-site CO2 recovery technologies allow companies to produce food-grade CO2 independently, reducing reliance on external suppliers and stabilizing costs. For instance, breweries have begun capturing fermentation by-products to meet their CO2 needs sustainably.
Working with supply chains to find circular economy approaches through the utilisation of waste streams to generate CO2, electricity, and heat can also offset operational costs while supporting sustainability goals. Strategic investment decisions see companies adopting carbon capture and storage solutions to not only meet their CO2 demands but to align with ESG priorities and reduce overall carbon footprints.
The rising cost of food-grade CO2 and its supply challenges underscore
the importance of resilience and innovation in the food and beverage sector. By investing in on-site CO2 recovery and sustainable practices, manufacturers can enhance operational efficiency, control costs, and strengthen their commitment to environmental sustainability. These measures are essential for maintaining competitiveness in a market increasingly defined by both cost pressures and the growing importance of ESG compliance.
By investing in innovative carbon capture unit, organisations can avoid releasing carbon dioxide into the atmosphere, removing this from their reportable emissions. This supply of high quality, food-grade carbon dioxide can then be put to good use in food production, or create a new income stream - the market for which is predicted to continue to grow exponentially over the coming decade. Capture up to 95% of carbon emissions and minimise pricing sensitivity with a local and private supply of food-grade CO2.
Interview: Elliot Webb, founder of Urban Farm-It, and educator of UK based alternative agriculture
We interview Elliot Webb, founder of pioneering UK-based farm known for growing organic Lion’s Mane mushrooms, Urban Farm-It. In this conversation, Elliot discusses scaling the business from a small urban farm to a major supermarket supplier, his commitment to sustainability, and how alternative food sources like mushrooms are shaping the future of food manufacturing in the UK.
Urban Farm-It’s Lion’s Mane mushrooms are now available in Sainsbury’s stores across the UK. Can you walk us through the process of scaling up from a small, organic farm to securing a nationwide retail listing in just 12 months?
Our approach was to get the fresh Lion’s Mane mushrooms we were growing more visible to consumers. We took our fresh produce to New Covent Garden Market and New Spitalfields Market where Lion’s Mane got a lot of interest. Alongside this, education has remained a key pillar of the business; we were creating lots of content and videos about mushrooms from recipes to how to grow, and the intricacies of running the farm.
Our content caught the eye of Sainsbury’s, and following an initial meeting and a visit to the farm where the team enjoyed a delicious meal featuring our Lion’s Mane mushrooms, the journey to supermarket shelves began. From then on, it’s been quite the scale up! We’re so excited to now bring this unique ingredient to Sainsbury’s customers across the country, marking the first time that fresh Lion’s Mane is available in a UK supermarket.
Sustainability is becoming increasingly important in food manufacturing. How does Urban Farm-It incorporate sustainable practices into the cultivation and distribution of your Lion’s Mane mushrooms?
The very fact that we grow Lion’s Mane here in the UK disrupts the supply model where it has previously been imported; our supply of Organic fresh and dried Lion’s Mane from our urban farm in Kent is naturally a more sustainable offering than what is currently available.
Sustainability is also at the heart of Urban Farm It. We are dedicated and passionate about fostering a better future for food security and sovereignty through innovative solutions such as mushroom cultivation, hydroponics and biophilic design and sharing this knowledge with other businesses through our consultancy offering. The more we can integrate urban agriculture into food production, the more we turn cities into climatefriendly, food-producing hubs that provide local access to produce that doesn’t come with a long supply chain –or an environmental cost.
By growing food closer to where people live, we can reduce the reliance on mass food distribution systems, making communities more resilient to supply chain disruptions.
We consider sustainability at every stage, from growing the mushrooms, to the customer selecting it at Sainsbury’s – where they are also invited to discover the journey of produce they are buying by scanning the QR code on the packaging. We are organically certified by the Soil Association and once the substrate has been used to grow our mushrooms, we break it up to use on our fields, recycling it back into the soil. In terms of B2B distribution, our partners are BRC approved and use a sustainable delivery system to transport the Lion’s Mane mushrooms to Sainsbury’s.
When we hand harvest our Lion’s Mane nothing is wasted. Any of the harvested fruit that doesn’t meet the product specifications in terms of size and weight we dry and supply to businesses looking for dried or powdered organic Lion’s Mane for use in food production, supplements and increasingly for Lion’s Mane coffee.
What makes Lion’s Mane mushrooms such an attractive option for plant-based consumers, and how do you see their role evolving within the broader food and drink manufacturing sector in the future?
If you’re following a plant-based lifestyle, you’re probably always on the lookout for foods that are both nutritious and versatile. A lot of the meat-free products are processed, whereas Lion’s Mane mushrooms are
Elliot Webb, founder of Urban Farm-It
In addition, the QR code gives every customer tried, tested and delicious recipes for Lion’s Mane mushroom making this unusual product more accessible and enhancing their experience of our fresh produce.
Could you discuss the unique challenges of growing gourmet mushrooms like Lion’s Mane in an urban setting? How do you overcome these challenges in terms of space, resources, and scalability?
Yes, it is hard to grow Lion’s Mane mushrooms in an urban setting because space is restricted, you have to be creative and practical with the infrastructure required to cultivate mushrooms. You also need to maintain the ideal conditions for growth (temperature, humidity and light) which along with scaling up can be expensive.
You have to be passionate and committed to innovation and contributing to sustainable food systems because, even once you have considered all aspects of the growing environment, you are still dealing with a natural product which will be affected by changes in the weather and seasons. That’s where the skill and commitment to work through the problems and continually improve and evolve comes from – that’s the ultimate unique challenge.
Urban Farm-It offers consultancy services to help other businesses and communities adopt sustainable growing practices. What advice would you give to food manufacturers looking to incorporate more eco-friendly methods into their operations?
Consumers believe sustainability to be important and it is a non-negotiable
We’ve seen the appetite for specialty and sustainability grow in the retail sector for a while now, but there’s not necessarily been a focus on it in fresh produce.
in food manufacturing. Adopting sustainable growing practices is the right thing to do and it is something the customer is increasingly demanding. One of the great benefits of growing mushrooms here in the UK is that you can grow them all year round, and therefore the UK customer can always buy locally reducing transportation miles which is more eco-friendly.
If being an ecofriendly business is truly what you want to be then you need to continually research and access all areas of your business and make the correct choices – even when it costs more. Don’t compromise on your beliefs if you are truly committed.
Looking ahead, what do you see as the key trends that will shape the future of food manufacturing, particularly in relation to plantbased and sustainable food products? How do you plan to adapt Urban Farm-It’s operations to these evolving demands?
We are seeing more options for plant-based and meat-free food and inspirational recipes available to excite and encourage people to eat meat-free without feeling like they are missing out. Some of the most creative food in restaurants, on supermarket shelves and available to buy now is meat-free. The very essence of our company is
to offer consumers an alternative to meat and a variety of good and fresh food. We believe this is a trend we will start to see the wider food industry following as the consumer appetite and consciousness continues to look for more sustainable, responsible and healthy food choices.
What role do you see urban farming playing in the UK’s food landscape over the next decade, and how can it contribute to reducing the carbon footprint of food production?
With increasing urbanisation and the need for sustainable food systems, urban farming has an important role to play in the industry by offering innovative solutions to address food security, environmental challenges, and community engagement. Urban Farming promotes sustainable food production, reduces the carbon footprint and utilises environmentally friendly farming methods. As technology advances and awareness grows, urban farming could become a cornerstone of the UK’s sustainable food strategy.
We believe Urban Farm-It can be the leader in this movement; we have big plans and not just for mushrooms –watch this space.
Lion’s Mane mushrooms have a unique culinary profile. How do you foresee the integration of such niche ingredients into mainstream UK food manufacturing? Do you think there’s a growing appetite for more specialty, sustainable products in the retail sector?
We’ve seen the appetite for specialty and sustainability grow in the retail sector for a while now, but there’s not necessarily been a focus on it in fresh produce. This is really starting to change as customers demand more quality and variety of food as well as looking more-and-more at where their produce comes from.
The introduction of products like fresh Lion’s Mane in Sainsbury’s give customers access to exciting, new and sustainable fresh produce. Our QR code provides recipe inspiration encouraging them to discover and experiment with the mushrooms and ensures they have a fantastic experience. The fact our Lion’s Mane is home-grown in Kent makes it so accessible for UK food manufacturers and we definitely see Lion’s Mane mushrooms becoming mainstream.
Take the risk out of manual handling
Our extended range of tote bins and accessories reduce the risk of a potential accident with added safety features.
With manual handling accounting for over a third of workplace injuries, it’s never been more important to invest in equipment that can save companies from a costly mistake.
Storage
Getting you safely from A to B
Introducing the new range:
- Tote bin with built-in forklift channels
- Tote bin with integral chute
- Chuted mobile tote bin frame
- Pneumatic washing frame
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Offering standard, customised and bespoke hygienic furniture and equipment
Greener Routes: The Role of Renewable Energy in Food & Drink Logistics
By Tim Foster, Director of Energy for Business, Conrad Energy
New research has found that one in five manufacturers does not have a robust energy procurement strategy. This is a surprise as whilst energy costs are a perennial concern for all businesses, they can place an outsized burden on manufacturers and logistics companies. The scale of operations and the accompanying electricity usage for businesses in this sector make them particularly vulnerable to energy price spikes.
Food and drink manufacturing and logistics businesses are particularly energy intensive, for instance owing to refrigeration needs, even when compared with the wider manufacturing sector. Indeed, the Food & Drink Federation reported that members have faced 400-500% rises in their energy bills over the past two years. This also comes against the backdrop of growing pressure from retailers to invest in ‘greening’ supply chains, which has left many manufacturers trapped between customer demands and their constrained budgets.
But that does not need to be the case. By making use of ‘behind the meter’ energy, and Corporate Power Purchase Agreements (PPAs), businesses can limit their exposure to the
Tim Foster, Director of Energy for Business, Conrad Energy
Food and drink manufacturers and logistics businesses with the space can look to behind the meter energy: energy generated from on- or near-site sources, for instance a wind turbine in a nearby field or solar panels on roofs.
unpredictability of the energy market, whilst also ensuring security of supply and achieving sustainability targets. The question is how?
Food and drink manufacturers and logistics businesses with the space can look to behind the meter energy: energy generated from on- or nearsite sources, for instance a wind turbine in a nearby field or solar panels on roofs. These can be installed under a PPA, with energy companies
taking the burden of the upfront cost of installation, and then selling the renewable energy back to the manufacturer at a fixed price for a fixed duration.
Manufacturers with more limited space can instead use Corporate PPAs – again agreements to buy renewable energy at a set price for an agreed duration but sleeving the energy from renewable assets located elsewhere.
While manufacturers and logistics businesses may be keen to integrate renewables from a sustainability perspective, the reality is they also need to be able to demonstrate to stakeholders that they are doing so. Historically, it has been difficult to do this with any real degree of precision.
However, PPAs and Corporate PPAs now not only allow businesses to take comfort from the knowledge they are using renewable energy, they also enable them to demonstrate their sustainability credentials. Innovative monitoring systems can now match renewable energy generation to demand on a half-hourly basis, and can even provide the name and location of the renewable asset being used.
Businesses can thus use transparent, accurate, time-based energy matching to track their consumption. They can use this to show internal and external stakeholders that they are doing more than just talk about sustainability.
Ultimately, securing certainty on energy prices and reliability of supply solves two critical challenges for food and drink manufacturing and logistics operators, whilst also helping them to meet sustainability targets. Indeed, this will be all the more important in the face of potential further volatility in the energy market and with the grid inching ever closer to capacity.
www.conradenergy.co.uk
People On The Move Growing fulfilment and contract packer appoints new Managing Director
Following its recent move to new premises in Basingstoke, Prism eLogistics, has appointed Ian Wright as its new Managing Director, marking a significant milestone for the company as it continues to expand its capabilities and customer offering.
Ian steps into the role with over 23 years of industry experience spanning shrink-sleeving, contract packing, fulfilment, print and logistics. Previously its Sales Director, he has been an integral part of the business and its recent developments. His in-depth knowledge of the sector, coupled with his strong relationships with customers and partners, positions him to drive Prism eLogistics forward in its next phase of development.
The appointment comes at a pivotal time for Prism eLogistics, following a period of substantial investment and its move into a new 30,000 sq.ft premises.
Ian previously held Director Positions at Blue Frog Contract Packing and MPF Group, providing him extensive
experience in contract print and packing. His deep understanding of customer needs and industry demands will be instrumental in shaping the company’s future strategy as he takes on this leadership role.
Ian takes over from Paul Mitchell, who has stepped down to focus on other projects. The company expressed its gratitude for Mitchell’s leadership and contributions, which have helped lay the foundation for the business’s continued success.
Nétive VMS announces investment by Fortino Capital and appointment of Mikael Lindmark as CEO
Nétive VMS, a leading Vendor Management System (VMS), has announced a strategic partnership with Fortino Capital to drive international expansion.
As part of this transition, Mikael Lindmark has been appointed as the new CEO to lead Nétive’s next growth phase. Co-founders Patrick Tiessen and Chris Neddermeijer remain involved, reinforcing trust and continuity in the company’s mission and values.
To support Nétive’s accelerated growth ambitions, Mikael Lindmark has been appointed as CEO. Mikael has over 20 years of experience in the VMS and workforce management industry, having previously held senior leadership roles at SAP Fieldglass, where he was responsible for driving commercial growth. His expertise in scaling SaaS businesses and deep understanding of the contingent workforce market will be instrumental in strengthening Nétive’s market position and expanding its international footprint.
