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Food, Drink & Hospitality Week 2025: Registration opens for the UK's biggest celebration of industry innovation
Food and Beverages Tech Review | Monday, January 13, 2025
Visitor registration has opened for Food, Drink & Hospitality Week 2025, an event which brings together professionals from across the food, drink, and hospitality sectors.
Taking place on 17–19 March 2025 at Excel London, Food, Drink & Hospitality Week offers an unparalleled opportunity to network, discover innovation, and gain invaluable industry insights.
Stay ahead of the industry with exclusive feature stories on the top companies, expert insights and the latest news delivered straight to your inbox. Subscribe today.
Food, Drink & Hospitality Week comprises five events:
IFE
With over four decades of excellence, IFE serves as a cornerstone event for food and drink professionals, connecting buyers from retail, hospitality, and wholesale with innovative suppliers. From the Startup Market—a showcase of entrepreneurial brands—to the lively New Products Tasting Theatre, the show highlights the future of food through interactive content and live pitches.
IFE Ambassador Kerri Fidler, Head of Portfolio – Food for Later at Greencore, emphasises the show’s significance: "IFE is one of the key events in the food industry calendar—not only to bring together conversations but share learning and new innovation. It’s great to be part of this and make a difference across the food industry."
With exhibitors representing over 50 countries, IFE provides unparalleled opportunities to discover the best UK brands and global suppliers, alongside expert insights on the Future Food Stage.
IFE 2025 will also see the return of the World Food Innovation Awards, in partnership with FoodBev Media, where brands are recognised in diverse range of categories including Artisan Product, Drink Innovation, and New/Start-up Business.
IFE Manufacturing
IFE Manufacturing is a hub for innovation, catering to the specific needs of manufacturers, co-packers, and food and drink developers. Attendees can engage with the latest sustainable packaging solutions, ethical ingredient brands, and state-of-the-art processing technologies.
This year, the show will once again host the IFE Manufacturing Ingredients Awards, in partnership with the Institute of Food Science & Technology (IFST), to celebrate ground-breaking ingredient innovations that are shaping the future of the sector.
Craig Leadley, CEO of IFST, adds: “IFST is delighted to partner again in 2025 with IFE Manufacturing to showcase and celebrate the pioneering ingredient innovators driving improvements in food manufacturing.
“In 2024 we saw a highly successful launch of the awards with a great number of high-quality entries across the five initial judging categories. We can’t wait to see what ingredients producers have been working on to produce exciting innovative and sustainable products to enhance nutrition and food quality.”
HRC
HRC, the UK’s leading event for hospitality and foodservice, returns in 2025 with an expanded offering, including a new Pizza & Pasta section, and a focus on the latest in design, hospitality technology, and professional kitchens. Plus, the Vision Stage and TechX stage will host dynamic discussions on trends, best practices, and technological innovations and sessions conceived by industry partners such as Tech on Toast and Peach.
Robert Richardson, CEO of the Institute of Hospitality, highlights the value of the event, commenting: "HRC's importance cannot be overstated. It is a gathering of the best and brightest in the hospitality industry, a chance to celebrate our shared successes, address our common challenges, and shape the future of our field."
This year’s event will see the return of popular feature area Chef HQ, in partnership with Chef Publishing, which plays host to a wide range of chef demos, interviews and networking opportunities.
With countless networking opportunities and inspiring presentations, HRC remains the go-to destination for hospitality professionals to discover industry-leading products and services.
The 2025 edition will see the return of the World Catering Technology Awards, in partnership with FoodBev Media, which recognise technology innovators in the food and beverage industry and celebrate the cutting-edge technologies and revolutionary solutions that are transforming the catering sector.
The Pub Show
The Pub Show is the UK’s only trade show dedicated exclusively to pubs and bars, offering visitors a dynamic programme of events and discussions. Highlights include the lively Beer Garden and The Pub Stage, which will be packed with insightful seminars and actionable case studies from leading pub operators.
This year The Pub Show has confirmed two key association partnerships in the form of the British Institute of Innkeeping and the British Beer & Pub Association.
Steve Alton, CEO of the BII, says: "For anyone in the industry, taking time out of your business to network, attend panel discussions, and source new suppliers is a must. The Pub Show provides the perfect opportunity to access all of this and more in one place."
From new product tastings to insights on industry challenges, The Pub Show ensures attendees will leave with actionable ideas to transform their businesses.
International Salon Culinaire
International Salon Culinaire will host over 100 live competitions showcasing exceptional talent from chefs across the UK. Highlights include live theatre challenges and displays of creativity that make this competition a must-see for culinary enthusiasts.
Nick Vadis, Culinary Director at Headline Sponsor Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain, says: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers.
“The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.”
Don’t miss out on your chance to be a part of the UK’s biggest celebration of innovation in food, drink and hospitality on 17-19 March 2025 at Excel London. To find out more about everything happening as part of Food, Drink & Hospitality Week, and to register for your complimentary trade ticket, visit fooddrinkandhospitalityweek.co.uk.
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This article provides an overview of the different types of yeast extract available for food manufacturing and tips on selecting the best extract for a particular recipe.
Yeast extracts have gained popularity since being introduced to the market in the 1950s and are now a crucial component used by food formulators to create delectable, nutritious, clean-label dishes. Because of its special qualities and intricate makeup, yeast extract is a natural substance that can be helpful in many different applications. It comes from fresh yeast, a naturally occurring non-GMO, dairy-free, gluten-free, and vegan foodstuff.
In the list of sweet and savory items, yeast extract is used to improve flavor, add freshness, minimize or remove the need for excessive amounts of salt, sugar, and fat, and mask off flavors. Yeast extract is frequently used to enhance the flavor of meat or cheese in meat replacements and animal-free products because it is entirely vegan. Because of this, food formulators now use it as one of the key ingredients to create a fully realized flavor profile in their food and beverage products. Without chemical additives or flavor enhancers, yeast extract produces wholesome, nutrient-dense, and delicious products. That's what the astute shoppers of today are searching for. They offer a good supply of complete protein as well.
Yeast extracts are utilized in low-fat, low-sugar, and low-salt goods to generate taste and flavor, as well as high-protein snacks, dairy substitutes, and alternative beverages. Because of its complicated features, it is crucial to select the appropriate yeast extract (or mixture).
When buying yeast extracts, some factors to think about could be as follows:
The Type of Yeast Ingredient Required:
Your first concern should be whether yeast extracts are appropriate for your finished product. There are numerous varieties of yeast products, such as dried yeast, protein, bark, extracts, and more. The intended use, the finished product's texture, and flavor all play a role in selecting the appropriate product.
Ingredient Form: Powder, Particulate, Liquid, Semi-Liquid or Paste?
The final yeast extract's shape is a crucial consideration as well. Depending on the intended use or commercial procedure, the product may be a powder, particle, liquid, semi-liquid, or paste. Following the typical processes of evaporation and concentration, paste and liquid forms are produced. Powders need an extra action step: Spray drying turns a yeast extract into a dry extract using hot air to evaporate the water. This process impacts the final product's texture and appearance. The final product's color and structure, consistency, liquid solubility, concentration of nutrients, and ease of transport are all affected by the form of component used. Particulates, for instance, dissolve better in water than powders, although pastes and liquids might work better in sauces.
Form or Packaging of Yeast:
The packaging should be considered while selecting the best yeast extract product. Naturally, the format will impact how the yeast extract is packaged and stored. For instance, pastes and liquids can be kept in drums, IBCs, or other tanks, whereas powders and particles can be packaged in bags. The format must be compatible with your current procedures and supply chain. The format and packaging selection may also impact the amount of space needed and the cost of transporting and storing yeast extracts.
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There is an increasing demand for sustainable food due to climate change's imminent consequences and the expanding population. Agricultural technology advancements greatly influence farmers' capacity to supply expanding demand while conserving the environment. Since they emphasize innovation and spend on technological innovations to manage their farms more sustainably, U.S. soybean farmers play a significant role in determining the future of farming. This is due to the changing environment. Farmers, customers, and food corporations recognize this advantage.
The agricultural sector has experienced tremendous growth in fields like seed technology, machinery design, and precision planting. Still, a significant change in the industry has been its focus on evaluating the positive outcomes of cutting-edge soil management techniques, which are essential to agriculture development.
In addition to soil health, technology is essential to agriculture. Developing on-farm technology helps farmers grow more food on less land with more accuracy when applying pesticides, fertilizer, and water, protecting soil and rivers. No two farmers farm the same or in the same way as any two crops. Technology developments are essential for profitable and sustainable farming since farmers must contend with varying climates, soil compositions, and economic realities.
Today's farmers use modern equipment such as:
● Sustainable practices focused on continuous improvement:
Various agricultural techniques improve soil health and make it sustainable for long-term use, including crop rotation, cover crops, and no-till farming, which increases soil carbon levels.
● Autonomous farming:
Artificial intelligence (AI), robots, and auto-steer technology all strive to boost productivity and dependability while also producing affordable and efficient tools that may help fulfill the demands of our expanding population.
● Precision farming:
Precision farming employs technology to accurately plant seeds, irrigate crops, apply fertilizer, and more. This improves agricultural yields while optimizing the use of every resource - decreasing waste and runoff. GPS, drones, and satellites power precision farming.
● Bioengineering:
Farmers are using the newest seed technology, which reduces the need for herbicide treatments. It lessens weed and insect pressure, increases yields and revenues, and has other positive environmental effects.
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Food waste is a global challenge with severe economic, environmental, and social repercussions. Simultaneously, demand for sustainable, eco-friendly packaging is escalating. Smart temperature-sensitive packaging emerges as a powerful solution, marrying these two critical needs by significantly enhancing food freshness, extending shelf life, and becoming an integral part of modern waste reduction strategies.
Intelligent Packaging: A Temperature-Responsive Solution
Smart temperature-sensitive packaging, often classified under Intelligent Packaging, integrates active components that visually or electronically indicate a product’s temperature history. This innovation marks a paradigm shift from traditional time-based “use-by” dates to condition-based “best-before” indicators that better reflect food quality. Among the leading technologies driving this transformation are Time-Temperature Indicators (TTIs), RFID tags with temperature sensors, and temperature-sensitive inks or polymers. TTIs use labels or inks that irreversibly change color or shape upon exposure to specific temperature thresholds, offering consumers clear visual cues of temperature abuse and providing a more reliable reflection of product freshness. RFID tags, on the other hand, embed chips within packaging to continuously log and transmit temperature data throughout the supply chain, enabling manufacturers to trace and isolate compromised batches, thereby enhancing quality control and cold chain integrity. Temperature-sensitive polymers or inks act as built-in quality checkpoints, activating only when a temperature violation occurs, ensuring that products meet storage standards at every stage of distribution.
Bridging Freshness and Sustainability
The integration of intelligent packaging systems brings significant value to both food preservation and sustainability goals. By monitoring the thermal history of products, technologies such as TTIs and sensors allow for more accurate shelf-life assessment, effectively extending the safe consumption period for perishable goods like meat, dairy, and produce. This monitoring reduces premature disposal and helps consumers make informed decisions about product freshness.
Intelligent packaging also enables targeted waste-reduction strategies by helping businesses assess and reprice items with minor temperature deviations instead of discarding full batches. Sensor data further supports improvements in logistics and cold chain management, while sustainability efforts increasingly extend to packaging materials. GreenLifeTech supports this focus on food preservation and waste reduction through oxygen-reduction technology that helps extend freshness in perishable products. Research into biodegradable and compostable TTIs, along with printed electronic sensors on paper or bioplastic substrates, ensures that advances in food preservation align with circular economy goals without adding to plastic pollution.
For smart temperature-sensitive packaging to achieve its full potential, standardization, cost reduction, and consumer education are key. As the technology matures and becomes more cost-effective, its integration from farm to fork will create a transparent, accountable, and highly efficient food supply chain.
Suncoast Food Brokerage strengthens cold chain management by aligning manufacturers, distributors, and operators through relationship-driven foodservice execution.
Ultimately, these intelligent packaging technologies are more than just labels; they are data-rich tools that empower consumers, retailers, and supply chain managers to make informed decisions, transforming an uncertain "use-by" date into a verified guarantee of freshness, thus taking a massive bite out of global food waste.
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To improve food safety, each stage of food production should be meticulously carried out and monitored.
The HACCP system is a scientific and systematic method for identifying, assessing, and controlling hazards in the food manufacturing process. The HACCP system incorporates food safety control into the process design rather than relying on end-product testing. As a result, the HACCP system offers a preventive and thus cost-effective approach to food safety.
The principles of a HACCP System are as follows:
Conduct a hazard study by identifying potential dangers and implementing control measures
Any biological, chemical, or physical agent in food that can cause an adverse health effect is considered a food safety hazard. Restaurateurs collect and evaluate information on hazards found in raw materials and other ingredients, the environment, the process, the food, and the conditions that lead to their presence to determine whether or not these are significant hazards and consider any measures to control identified hazards.
Identify, validate and monitor important control points (CCPs)
A crucial control point is when control can be applied to prevent, remove, or reduce a food safety concern to an acceptable level.
Not every danger and the preventative measure-identified point will become a crucial control point. A logical decision-making procedure is used to establish whether or not the process is a critical control point.
In a critical control point, the critical limit is an observable or measurable criterion that divides acceptability from the unacceptability of food. These required limits should be set and scientifically validated to show that they can control dangers to an acceptable level when correctly applied.
A HACCP system must be monitored. Monitoring involves a predefined sequence of observations or measurements to assess whether a critical control point is under control. Monitoring can alert the plant if the process loses control, allowing it to take action before reaching the limit.
Take corrective measures
Corrective action is conducted when the critical control point monitoring data show that the limit could not be met, indicating a loss of control.
Because HACCP is a preventative approach, plant management must plan ahead of time to address anticipated deviations from predefined critical limits. Whenever a key control point limit is exceeded, the plant must promptly correct it.
The plant management must plan and ensure that the remedial efforts effectively bring the CCP under control. The corrective actions must include the proper disposal of the impacted products.
Verify the HACCP plan and processes
Before implementing HACCP, it should be validated using authoritative sources' instruction or an examination of scientific literature. The HACCP plan should be reviewed to control all important risks relevant to the food company.
To ensure that the HACCP plan is followed and the hazards are adequately controlled, procedures should be established. Any changes that may affect food safety necessitate a review of the HACCP system and revalidation of the HACCP plan.
Maintain documents and records
The HACCP system requires appropriate record keeping. Hazard analysis, CCP and critical limit determination should be documented. Likewise, CCP monitoring activities, deviations, and accompanying remedial actions should be carefully documented.
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