Undeclared allergens including milk, soya and gluten continue to spark recalls of food and drink, as manufacturers pull products from the shelf in response to potential choking hazards and labelling errors.
The Chartered Trading Standards Institute (CTSI) has published a report that warned that the lack of legal definition for vegan foods potentially puts people with allergies at risk, as well as causing confusion for consumers and businesses.
A lack of clear direction for the future of precautionary allergen labelling is leaving small and medium-sized food manufacturers confused on what they need to do to make sure they stay compliant, according to the founders of sauce firm Nowt Poncy.
The Food Standards Agency (FSA) has launched a public consultation into proposed additional investigatory powers for the National Food Crime Unit (NFCU).
Jamie George (32) of Denny, Scotland has been sentenced to jail for supplying potentially fatal ‘diet pills’ to members of the public, a landmark case for Food Standards Scotland’s (FFS’s) crime unit.
Denise Rion, head of technical at BFFF, discusses UK guidance around Listeria and frozen and chilled foods, and raises concerns over proposed changes to EU Listeria regulation.
Supply chain shortages could increase the risk of food fraud as manufacturers hurriedly search for new suppliers to help meet customer demand, according to compliance and assurance consultancy LRQA.
Reports that a meat supplier to UK supermarkets was sourcing chickens dosed with antibiotics linked to deadly superbugs highlights that current guidance and regulation does not go far enough to ensure food safety, according to the Farm Animal Investment...
With many smaller abattoirs forced to close, is it time for the meat inspection process in the UK to change in support of independents – and what is the government already doing to help?
Tim Sandberg, product manager at Aliaxis, explains how a partnership was formed between the company and Francis Ward to create a unique intermediate bulk container (IBC) for a tricky client specification.
In this month’s Food Forensics column, Alison Johnson looks at the different testing options to confirm your vegan product claims and some interesting outliers you may encounter.
With food recalls making headlines more often than not, Alison Friel, director of food consulting and training at NSF, takes a look at how you can safeguard against this growing threat.
Food and drink merger and acquisition (M&A) activity is on the rise, but the value of deals has dropped in the face of persistent macroeconomic headwinds and the absence of larger players in the market.
Food Manufacture hears from a roundtable of three experts from Mars, the FDA and Oxford Nanopore Technologies, as they discuss how one can use the power of genomics in contamination incident management.
Jodie Curry, commercial manager at Fortress Technology Europe, discusses the steps that food processors can take to help prevent the circulation of unsafe food during the cost-of-living crisis and beyond.
Children with allergies are excluded from 95% of birthday cake options in UK supermarkets, according to research by food intolerance specialist YorkTest.
Food Manufacture recently aired a webinar that explored how food manufacturers could reduce costs without negatively influencing food integrity. Here are the highlights from our expert guest speakers.
This month Alison Johnson explores the advantages and limitations of different speciation testing which is used to ensure food safety and authenticity to help you choose the right technique.
The Food Standards Agency (FSA) has announced plans to work closer with industry to tackle criminal activity in the wake of a series of food fraud incidents across the UK.
At this year’s IFST spring conference, the discussion centred on ‘taming the perfect storm’ of food security, health and nutrition, and the environment – but where do we even begin in the face of such a ferocious gale? Bethan Grylls covers the highlights...
Bethan Grylls interviews The Felix Project and FareShare to find out more about how they redistribute food, the food safety measures in place, and why they’re in dire need of help from manufacturers.
A prolific global study that claimed that eating even small amounts of red meat harms health is ‘fatally flawed’, according to peer-reviewed scientific journal Animal Frontiers.
Katrina Anderson, associate director and Sian Edmonds, senior associate at Osborne Clarke, discuss five stages to navigate when developing and commercialising a new alternative protein product.
Blockchain-powered track and trace operations could hold the key to tackling fraud in the food and drink supply chain, according to auditing and supply chain specialist Unisot.
Following the news of recent food fraud incidents, such as the event which recently impacted retailer Booths, Alison Johnson, managing director at Food Forensics outlines three ways of preventing food fraud occurring in your supply chain.
An investigation has been launched into industrial-scale country of origin fraud in the pork supply chain, with claims of rotten meat being supplied to care homes and hospitals.
A new method of detecting spoiled food that does not require skilled personnel or complicated analytical equipment has been developed by researchers at Pusan National University, South Korea.
The Food Standards Agency (FSA) has launched a review into its new advice for how and when to apply precautionary allergen labelling (PAL), commonly seen as ‘may contain’ warnings on food packaging.
Bethan Grylls summarises the key takeaways from our series of fireside chats presented earlier this week, sponsored by RSSL, as five food and drink leaders lend their expertise on maintaining and working towards a more secure, safer food and drink system....
In the final episode of this seven-part series brought to you by Food Manufacture and sponsored by RSSL, our editor Bethan Grylls, meets with Timothy Lang of City University, emeritus professor of food policy.
The FSA’s improvements to its withdrawals and recalls system has improved understanding for food businesses and enforcement officers, but further steps need to be taken to boost consumers’ awareness of recall processes, according to a review by RSM UK...
Coeliacs in the UK face a cost of health crisis, as the rapid increase to the cost of living threatens to price them out of gluten-free diets, according to Coeliac UK.
A new campaign to help protect farms from lead poisoning and prevent it from entering the food chain has been launched by Food Standards Scotland (FSS).
The UK is ahead of the curve when it comes to genetically modified organisms (GMOs), heralding untapped potential to address global food security and biodiversity issues, according to Quadram Institute’s chief scientific officer.
Bethan Grylls hears from a variety of thought-leaders working in food and drink, as they detail the intricacies of food insecurity and how business leaders can start to weave robust supply chain plans into their future.
The supply chain is complex and ever-changing, which means dangers lurk within. Oliver Chapman, CEO of supply chain specialists OCI, outlines ways to spot red flags in the supply chain.
The usual foe of Salmonella spp. in chocolate reared its head again in 2022, causing two notable outbreaks. So what lessons can we take from this to ensure safer food in the future?
The implementation of the Government’s Soft Drinks Industry Levy (SDIL) led to an 8% reduction in obesity among 10-11 year old girls, according to a new study.
