With UK food safety and labelling requirements facing greater stringency and deviation from EU legislation, businesses must stay ahead of the curve to ensure compliance and consumer trust. Melissa Haskell, partner in the regulatory & licensing teams...
Nothing stretches and tests a leader more than being faced with a crisis. And food, perhaps more than any other sector, has the potential to throw up some pretty significant crises to challenge the very best of leaders. Sharing his experiences this month,...
Health foods manufacturer Probios has acquired 100% of free-from food firm BiotoBio in a ‘transformational’ deal that will push revenue for the company past €100m.
Free-from ready meals manufacturer Kirsty’s has snagged a share of a £660m investment fund to help create new jobs and develop its food-to-go offering.
People suffering from coeliac disease are paying up to 35% more for their weekly food shop, with a growing number of consumers unable to find gluten-free products on shelves, according to Coeliac UK.
Two years into its three-year run, The Natasha Allergy Research Foundation has seen positive results from its clinical trial aiming to help desensitise children with food allergies using a technique known as oral immunotherapy.
More than half of people with food allergies have had an allergic reaction due to mislabelling or unclear food packaging, a GS1 UK study has uncovered.
In the February 2024 edition of the Food Manufacture podcast, hosts William Dodds and Bethan Grylls speak to the founder of inclusive bakery Just Love Food Company.
From the ‘world’s first’ flavoured Brazil nut snack to an organic option for oat milk drinkers, Food Manufacture explores a host of new food and drink NPD in this round-up of new product launches.
A common anti-caking agent widely used across a number of food and drink products could promote the development of coeliac disease in people, according to researchers at the National Research Institute for Agriculture, Food and Environment (INRAE).
Almost three quarters of consumers believe vegan food products contain no ingredients derived from animals, highlighting the potential risk to people with food allergies in the absence of vegan labelling laws, according to a new study.
Recalls and alerts in the US and EU climbed in 2023, while the governing bodies for food safety in the UK, Canada and Australasia reported improvements from 2022.
From marching mycotoxins to navigating labelling regulations, we explore the challenges and solutions surrounding recalls and retaining integrity in your business in this episode of the Food Manufacture Podcast.
Food Manufacture speaks to four experts, including free-from manufacturers Moo Free and Kirsty’s, around managing allergens within your factory and supply chain.
Cross-reactivity in allergen tests is not often spoken about. But waiting until you get a positive result to understand this is too late. Alison Johnson explains…
Yesterday (1 October 2023) marked two years since Natasha’s Law came into force. Here, Rebecca Ironmonger of Roythornes Solicitors’ food regulatory team takes a look at what the impact has been of the law since its implementation.
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 co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
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.
Children with allergies are excluded from 95% of birthday cake options in UK supermarkets, according to research by food intolerance specialist YorkTest.
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.
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.
Less than half (47%) of UK adults trust that manufacturers have correctly identified all the allergens in their products, according to a new report from High Speed Training.
Ensuring food quality and safety control across all products is tough when the supply chain is subject to constant change and frequent ingredient substitution, but there are tips and tricks to help.
Experts from Tesco and global herbs and spices supplier McCormick & Company will form part of a panel tackling traceability and compliance in a volatile market in our free webinar on 25 May.
The impact of the conflict in Ukraine has been well covered in the media, but what is the likely impact of this global supply disruption on food fraud and food authenticity?
The Food Standards Agency (FSA) and Food Standards Scotland (FSS) are today advising consumers that some food products labelled as containing sunflower oil may instead contain refined rapeseed oil.
At the fore of every well operated food and drink factory is a strong culture of health and safety, but what are some of the challenges still plaguing manufacturers and how as the spread of COVID-19 affected the way we keep employees safe?
The Food Standards Agency (FSA) has launched a consultation to gather views from businesses and consumers on the use of precautionary allergen information and labels, often written as 'may contain' on food packaging.
Food Manufacture is running its usual free annual Food Safety Briefing on 6 October online from 3pm to 4.30pm, featuring experts tackling topics ranging from allergens to ensuring robust HACCP plans and audits.
Food allergy-stricken Brits need more transparent information about allergens in foods, with one in six unable to identify any in common food groups and 62% too embarrassed to ask about ingredients when eating out.
Allergen labelling is changing for foods pre-packed for direct sale (PPDS) and the Food Standards Agency (FSA) has published new resources to help food businesses prepare.
