Food safety and labelling

More than 1m people have signed the NFU's petition calling for the safeguarding of food standards post-Brexit

Food standards petition reaches 1m signatures

By James Ridler

More than 1m people have signed a petition urging the Government to ensure future trade deals do not lead to an increase in imported foods that would be illegal to produce in the UK.

Suppliers can use the Kitemark to assure shoppers about product attributes such as authenticity or provenance

BSI launches Food Assurance Kitemark

By Rod Addy

The British Standards Institute (BSI) has launched a Food Assurance Kitemark to help tackle food fraud and provide a way to communicate product credentials including food authenticity and provenance to consumers.

Top experts will address key product recall issues in the free one-hour webinar

Product recall webinar programme tackles allergens, labelling

By Rod Addy

Product recall guidance vital for tackling allergen contamination and labelling errors, plus advice on contingency planning and use of technology for cost-effective recall management were presented at an exclusive webinar on 17 March.

Concerns have been raised about social distancing and the lack of PPE in food plants

Measures for meat sector and general food production outlined

Coronavirus plans for meat plants and abattoirs

By Rod Addy

Coronavirus is hitting meat plant and abattoir operations as personnel contract the disease, but the Food Standards Agency (FSA) has contingency plans, FSA chief operating officer and COVID-19 incident director Colin Sullivan has claimed.

Current food safety guidelines advise a ten-day shelf-life for fresh meat in the absence of other controlling factors. Credit: Natissima

Shelf-life guidance prompts meat industry fears

By Rick Pendrous

The proposed extension to the shelf-life of fresh meat is still overly cautious, would hinder the industry's international competitiveness and threaten retailers and processors with prosecution, according to food scientists.

Jackfruit is commonly used in south and south-east Asian cuisines

2020 FOOD TRENDS

Jackfruit, tempeh and seitan to lead plant-based boom

By Noli Dinkovski

The likes of jackfruit, tempeh and seitan are likely to appear much more frequently on supermarket shelves in 2020 as the plant-based boom continues, an ingredients supplier has claimed.

Shiga-toxin infected beef has been a cause of concern

EU germ threats ranked, with STEC now third

By Rod Addy

Shiga-toxin-producing E.coli (STEC) are now the third most common cause of foodborne disease, with campylobacter strains first and strains of salmonella second, according to the EU One Health 2018 Zoonoses Report.

Listeria outbreaks have claimed lives across the UK, Spain, Germany, Austria, Switzerland and the Netherlands this year

Court Order backs phage use against listeria

By Rod Addy

Food firms can keep using phages to fight listeria on ready-to-eat foods in the absence of a developed EU legal framework, according to a European Court of Justice Court Order.

Attendees can quiz all the speakers in a live Q&A session at the end of the webinar, which is also available to view via a playback facility after the live event

One day to go to Food Safety Briefing

By Rod Addy

Food Manufacture’s Food Safety Briefing is a day away from going live, with input from experts across the food industry, focusing on a range of core topics.

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