Production costs soaring by 30% is leaving British egg farmers on the brink, which will have the inevitable domino effect of reverberating into the bakery sector.
The UK’s transport crisis is only going to get worse in the coming weeks, affecting the country’s entire food industry and no less so the baking sector, which will undoubtedly put a strain on getting product onto shelves.
The national driver shortage has been wreaking havoc for some time now but only now is it really coming to a head, causing concern across the entire food supply chain and not least the baking industry, claims Paul Empson, GM of Bakers Basco.
Körber technology group has completed its acquisition of Efacec Handling Solutions strengthening its presence across Portugal, Czech Republic, India, Singapore, and Spain.
A European Food Network set up by 12 freight operatives to transport food consignments in the non-frozen sector plans to add more partners offering transnational logistics.
Norbert Dentressangle (ND) has completed the acquisition of the ambient and temperature-controlled warehousing and general cargo freight forwarding activities of Belgian logistics company Nova Natie.
Snacks giant United Biscuits has announced plans to use inland waterway shipping to transport goods in Northern Europe in a move it says will save 31% on CO2 compared to road transport and eventually help it cut costs.
US-based Transfresh is planning to launch its berry preservation
systems on the Turkish market next month, a move the company hopes
will lead to the technology being used in high-end European
markets.
Global logistics company Schenker is testing the use of radio
frequency identification (RFID) technology to track containers used
for overseas shipments.
GT Nexus has launched a global freight optimisation service that
can lead to savings of between 4 to 8 per cent of a firm's total
annual spend for global ocean freight.
A new system that provides real-time, intelligent, end-to-end
tracking and tracing for globally transported goods has been
developed with the help of a €2.5 million EU grant.
