The food industry must engage more with consumers if it is to reassure them about what it does and get their buy-in for new advances in science and technology, according to a new survey published by research group Campden BRI on January 6.
Four threats, including antimicrobial resistance, and two opportunities will be some of the biggest influences on UK food safety in the years ahead, delegates heard at the Food Manufacture Group’s safety conference this week.
Individually wrapped portions of free-from foods will be needed in restaurants and other catering outlets to meet increasing numbers of consumers with allergies and food intolerances, a leading expert has claimed.
Farmers stepping into food manufacturing to supplement their incomes should use the opportunity to showcase the qualities of the rural sector, such as better food security and freshness, the National Farmers Union (NFU) president has said.
More needs to be done to improve the understanding of foodborne viral infections such as norovirus, hepatitis A and hepatitis E so that they can be better prevented and controlled, according to scientific experts who advise the Food Standards Agency (FSA).
Food safety authorities have not ruled out further food poisoning cases after an outbreak of infection from the potentially deadly germ Escherichia coli O157 (E.coli O157) has made seven people ill in Scotland.
A stronger Food Standards Agency (FSA) – equipped with responsibility for food compositional labelling – is a key recommendation of the interim Elliott Review, commissioned by the government to investigate the supply chain after the horsemeat crisis.
Asda is stepping up its social media programme by attaching real social media comments to its Chosen By You own-label food range, while – in an unrelated move – Scottish food businesses have been invited to a free social media workshop at a local festival.
Salt reduction campaign group Consensus Action on Salt and Health (CASH) has been slammed by ham producers for potentially putting people’s lives at risk by calling for immediate further reductions in the salt content of ham and other cured meat products...
Rebuilding European consumers’ confidence in the supply chain is a key challenge facing the European Food Safety Authority (EFSA), according to its tenth anniversary report, which also set out its achievements over the past decade.
Two studies published in the British Medical Journal today (March 5) reveal the need for government to force the food industry to lower salt targets, claims the pressure group Consensus Action on Salt and Health (CASH).
Caterers will be the focus of the government’s new salt reduction strategy to be published during National Salt Awareness Week, which starts today (March 11), as part of the government’s Public Health Responsibility Deal Food Network.
Genius Foods will invest millions of pounds developing the Livwell and United Central Bakery (UCB) production sites in Hull and West Lothian, following the firm’s £21M acquisition of the companies last week.
Health officials in England and Scotland have rushed to re-assure the public after the Food Standards Agency (FSA) confirmed yesterday (February 14) that six horse carcasses containing the veterinary drug phenylbutazone, or bute, may have entered the...
The Food Standards Agency (FSA) has issued an emergency recall after cakes and other sweet products labelled under the brands Cake Factory Outlet and Clearance Cake Excess were produced in a factory contaminated from rat infestation.
The Royal Society for the Prevention of Cruetly to Animals (RSPCA) has been accused of ‘bullying and hypocrisy’ by the National Farmers Union (NFU), after it threatened to withdraw permission for farmers to use its valuable Freedom Foods label if they...
The Food Standards Agency (FSA) has warned consumers to beware food and drink containing liquid nitrogen, following emergency surgery to remove the stomach of a teenager who allegedly drank an alcoholic cocktail containing the chemical.
Counterfeit documentation, ancient protocols, and immature risk assessment procedures are just the start of the problems food manufacturers face when sourcing ingredients from the other side of the globe.
The Waste & Resources Action Programme (WRAP) is canvassing the food industry about the most promising ways to extend shelf-life, with the results of the consultation set to shape the waste reduction watchdog's future research.
Demand for clean-label ingredients continues to rise, with 75% of European consumers rating ingredients lists as important and 69% always reading front-of-pack messaging when making a purchase, according to new research.
Premier Foods’ factory is “very unlikely” to be the source of the Loyd Grossman korma sauce botulism incident, according to a final report by Health Protection Scotland, published last week (August 10).
Leatherhead Food Research (LFR) has confirmed salt reduction in food is reaching its limits, while rejecting claims that the Food and Drink Federation (FDF) and the British Retail Consortium (BRC) had misrepresented its views.