Welcome to the rogue traders paradise
Discover how Chris Elliott reveals the dark side of erratic tariffs and their role in fuelling global food fraud.
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Articles
The unexpected mile: why preparation, not panic, protects lives
When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long…
Dr Clive Black: time for DEFRA’s disbandment
In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
The impact of Trump’s tariffs and recent FDA cuts on food safety and security: experts react
Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
FSA full steam ahead: the push for approval on new alternative proteins
Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
Luker Chocolate’s sweet balance: tradition, innovation and sustainable cocoa
Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
Sustainable spices: the story of single-origin spices that do good and taste even better
Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
The journey to truly sustainable packaging with Lignoo
In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
Tackling food waste at the source with The Wonki Collective
Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
The unintended and worrying consequences of EUDR
Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
Understanding the PFAS risk in food supply chains
Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
RFK’s push for food safety reform: experts analyse the debate over GRAS
A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
Revealing the potential of atmospheric cold plasma to deliver safer food
Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
IFST and Campden BRI panel explore the future of reformulation
At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
Understanding near-infrared (NIR) spectroscopy in food testing
Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
