NEWS

the blender series, part 2: sustainability at the heart of every decision

In the second of a three-part series of blogs that will take a closer look at Integrated Food Projects’ involvement in the delivery of innocent’s new factory, the blender. We spoke with Hayley Cormick, Senior Sustainability Advisor from KLH Sustainability, to explain how the earth’s favourite little healthy drinks factory was designed and built with…


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the blender series, part 1: the art of the possible

In the first of a three-part series of blogs that will take a closer look at Integrated Food Projects’ involvement in the delivery of innocent’s new factory, the blender, here Nigel Devine, associate project director, details the importance of the evaluation stage of the project. We first started speaking to innocent about the possibility of…


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FIRST BOTTLES PRODUCED AT THE EARTH’S MOST SUSTAINABLE HEALTHY DRINKS FACTORY

Manufacturing has started at innocent’s new carbon-neutral factory, with the first bottled drinks rolling off the production line at ‘the blender’ in the Port of Rotterdam. the blender is the earth’s most sustainable healthy drinks factory and will produce up to 300 million litres in a year. The London-based drinks manufacturer worked in partnership with…


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TOP FOOD AND DRINK INDUSTRY TRENDS FOR 2022

With 2022 now on the horizon, Head of Process at Integrated Food Projects, Ed Keenan, gives his predictions for the top food and drink trends for next year. Over the past year, COVID-19 has continued to impact on our lives in many ways, including our shopping and eating habits. The combination of Brexit and the…


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REVISITED: 2021 FOOD, DRINK AND ENVIRONMENTAL PREDICITONS

In advance of Ed Keenan’s predictions for the food and drink industry in 2022, we are looking back at our head of process’ forecasts for this year. In a three-part series, he explored the alternative and environmental trends that we expected to see over the course of the year.   As we reflect on 2021…


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PREPARING FOR SUSTAINABLE LICENSING

Integrated Food Project’s joint-managing director, Matt Carr, recently featured in the September edition of FoodBev magazine, explaining why now is the time for food and beverage manufacturers to build up their sustainability and environmental credentials. In the article, Matt explained that shifting consumer trends are driving purchasing decisions to be made on purpose, rather than…


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supply-chain-ifp

DEMANDS ON CURRENT SUPPLY CHAIN

The two biggest and most obvious demands which currently affect the food industry supply chain can be directly related to the COVID-19 pandemic and Brexit. Initially, as the UK went into lockdown in March 2020, we saw an increase in demand led by an element of panic buying from consumers. The stories were splashed across…


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food-waste

REVISITED: THE TOP 4 WAYS FOOD WASTE IS HURTING THE ENVIRONMENT – AND WHAT TO DO ABOUT IT

In our latest blog, we are revisiting the growing challenge of food waste. In March 2021, the UNEP Food Waste Index Report found that between 8 – 10% of global greenhouse gas emissions are associated with food that has not been consumed. According to the sustainability charity Waste and Resources Action Programme (WRAP), around one-third…


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PaulHanson

MEET THE TEAM: PAUL HANSON, HEAD OF CONSTRUCTION

Have you ever wondered what a typical working week looks like for the team at IFP? In our new ‘Meet the Team’ mini-series, we get to know a new member of our team a little better each month, finding out more about their role and their experiences here at IFP. In this blog, we chat…


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MEET THE TEAM: TONY HENNESSY, CLIENT SOLUTIONS MANAGER

Have you ever wondered what a typical working week looks like for the team at IFP? In our new ‘Meet the Team’ mini-series, we get to know a new member of our team a little better each month, finding out more about their role and their experiences here at IFP. In this blog, we chat…


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