The Big Interview

Food firms need to show honesty: research boss

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Food manufacturers need to show transparency, honesty and clarity” if they are to overcome public misconceptions about the food industry, the boss of a leading research organisation has claimed.

Food firms should tap into the “personal relationship” consumers had with food, and communicate “what we do and why we do it” effectively, Campden BRI director general Professor Steven Walker said.

In this exclusive interview for, Walker suggested better communication required a collaborative approach between industry and “interested parties”, including trade bodies, professional societies, government departments and policy makers.

Improving the nutritional quality

Walker also highlighted improving the nutritional quality of foods, and ensuring a safe, sustainable and secure food supply as two of the leading challenges faced by food manufacturers.

“But perhaps the biggest challenge to the industry is have we got enough technical resource to deal with all of these at once?” he suggested.

Headquartered in Chipping Campden, Gloucestershire, Campden BRI provides scientific, technical and legislative support to the food, drink and allied industries.

For more on what Walker believes needs to be done to overcome the negative press surrounding the food industry – part of our Big Interview series of profiles – order your copy of the August issue of Food Manufacture magazine.

Manufacturers should trust regulators

In June, Walker told in this exclusive video interview that food and drink manufacturers should trust regulators to work with them during the current period of change, or risk losing the chance to build a mutual relationship.

The video was filmed at Food Manufacture Group’s Food safety conference, held at Woodland Grange, Leamington Spa. The conference was sponsored by Checkit, Dycem, eurofins, Ishida, Pal International and Westgate Factory Dividers.

Meanwhile, don’t miss our exclusive video interview with Kolak Snack Foods head of technical Sterling Crew who explained how to instil a food safety culture from boardroom to shop-floor.

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