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Are there lessons for fipronil from Sudan 1?

The fipronil insecticide egg contamination scandal, while not in the same league as the Sudan 1/ Para Red dye scandal of 2005, has some parallels. 

Why the charcoal trend needs caution

The medicinal properties of activated charcoal have been known for centuries.

Back to basics for Food education and training

Food and drink manufacturing in the UK is in crisis. Young people are being put off seeking careers in the sector because of a combination of lack of knowledge about what’s on offer and the poor press it receives.

How Brexit can remove the novel foods roadblock

In a deep, dark hole on the Food Standards Agency (FSA) website is the consultations section – home of poorly publicised, important documents that could change the whole dynamics of our food system.

Are gluten-free diets harmful for non-coeliacs?

Gluten – a protein found in wheat, rye and barley – is recognised to cause well-documented adverse clinical effects in people with coeliac disease.

Call to arms for more industry engagement

Get the food safety culture right and performance will follow. That was the parting remark from Sterling Crew, head of technical at Kolak Snack Foods and vice president of the Institute of Food Science & Technology, in his presentation to last month’s Food Manufacture conference ‘Food safety 2020: preparing your business for change’.

Sat fat replacement research ramps up

Reducing saturated fat intake has been high on the policy agenda for decades, but the challenge has been to find substitutes that provide the same functionality in food production.

Agri-food must not be a Brexit sacrificial pawn

In just a few days’ time the nation will decide who will be walking through the door of No 10 and taking charge of the Brexit negotiations with Europe – without doubt one of the biggest issues facing the UK generally and the food supply chain, more specifically, in a generation.

Can turmeric really help cure cancer?

The yellow spice turmeric, a major ingredient in curry powder, has been heralded as a solution to cancer. But does the evidence stack up?

What a Lib Dem victory would mean for food manufacturing

Our food is an emotive subjective for the British, our drink even more so, writes Susan Kramer, Liberal Democrat shadow business secretary. If you want to evoke that feeling of ‘being home’ in a Brit, talk to them about beer, tea, or roast dinners. 

Food Manufacture – 90 and still going strong!

Food Manufacture celebrates its 90th anniversary this month, writes editor Rick Pendrous. The first issue of ‘The Journal of the Food Industry’ was published in May 1927 to provide practical advice to those working in the sector.

Family Food survey reveals fruit and veg decline

The 75th annual government survey of UK food purchasing, now called the Family Food survey, was published in March.

Forget tomorrow, the future is already here

There is much talk these days about the impact of the Internet of Things – the new interconnected world in which machines share data to radically enhance intelligence and control – on the future of manufacturing, and food and drink manufacture in particular.

Evidence for benefits of resistant starch is growing

Vegetables and starchy carbs, such as potatoes, bread, pasta, rice and other grains, are currently the main sources of dietary fibre, with some provided by fruit, nuts and pulses.

Ireland will be crucial to the UK post Brexit

News that full-year exports of UK food and drink exceeded £20bn for the first time in 2016 – up 10.5% on 2015 – puts what will happen after Brexit firmly in the spotlight.

Sugar reduction aims thwarted by sweetener confusion

Sugar does more than sweeten foods – it provides bulk and has functional attributes that are difficult to replicate, such as moisture management and shelf-life, texture and flavour generation.

Any US-UK trade deal will come at a price

Britain’s prospects of securing a trade deal with the US post-Brexit were one of the main items up for discussion (along with the North Atlantic Treaty Organization) during Prime Minister Theresa May’s meeting with President Donald Trump last month.

Can gut bugs promote good health?

The interest in bugs – in this case those that inhabit the human gut – continues to grow as research reveals the fascinating symbiotic relationships that exist between them and us, and the impact of these on our health.

Food and drink sector squares up to Brexit challenges

As 2017 opens, without doubt, we are entering unknown territory. The biggest question facing UK food and drink is what direction of travel the government will disclose for Brexit in advance of Article 50 being triggered, probably in March.

New protein sources – new allergens?

Novel foods, in particular insects, are being billed as a sustainable source of protein to meet future needs, as the global population grows and becomes more prosperous and climate change takes hold.

Marmite and Toblerone point to trouble ahead

The recent spat between Unilever and Britain’s biggest retailer Tesco over the Marmite brand owner’s attempt to raise its price, was a clear sign of things to come in life after the Brexit vote.

Is a lack of creativity hindering novel foods?

Novel foods that are aiming to save the planet in some way – whether it be sustainable protein, sources of uncommon essential nutrients, or alternatives to animal proteins – are forming definite growing trends as part of our health-conscious society.

How mindful eating can boost positive dietary choices

The concept of mindful eating as a means of driving healthy dietary choices is attracting attention.

So, who should pay for nutrition research?

Concern is growing that the science underpinning nutrition is being attacked by some public health researchers and lobbyists who refuse to accept a role for industry in commissioning nutrition research, regardless of any controls put in place to ensure the complete independence of this work.

Food fads: should we do more to protect consumers?

We have taken an interest in the future of food we since forming since Bingham and Jones. But there are some moments in development that get you really thinking about the bigger picture and asking other questions – such as, is it really ok to develop to consumer perceptions if their perceptions are wrong?