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Two weeks on from its first ever conference, Heather Kelman of Food Standards Scotland (FSS) writes about the state of sugar consumption in the country, what has been done to tackle it and what role the FSS will play.
Even in the face of competition from pasta and rice, the UK’s affection for the humble spud shows little signs of abating. Phil Britton assesses the current picture in terms of market share, product diversification and breeding developments.
Food analysis, particularly the determination of contaminants and residues, is often based on LC-MS methods in combination with external solvent-based or matrix-matched calibration. The performance of such methods is typically evaluated by in-house validation from replicate analysis of a single lot of a matrix. However, different lots of a matrix…
In this issue; Food Fraud 2018: getting to the heart of the matter at New Food’s global conference, QA/QCs – new approaches in the field of method validation and testing of contaminants, and catering for the less-sweet tooth and healthier palate through innovative reformulation
New legislation concerning the chemical acrylamide in food will come into force in April. But what is the panic about and how can the food industry cut the levels of a natural byproduct of the cooking process. Ashton Baylis, Product Manager with testing and measurement equipment manufacturer testo, tells us…
Every year the European Food Safety Authority (EFSA) publishes data on zoonoses (diseases transmitted from animals) and foodborne disease outbreaks for member states of the EU, and the numbers for 2016 were released recently. The document is complex, contains many caveats, is 228 pages long and probably not meant to…
Technological advances are bringing regular consumer testing of food for quality and safety closer to reality. Food safety consultant François Bourdichon, and Bert Pöpping, of FOCOS, discuss the implications of consumer testing for the industry.
Mycotoxins are small molecular weight fungal toxins that contaminate over 25% of the global food supply, leading to annual losses of around 1.0 billion tons of food and food products. Ahmad Alshannaq and Jae-Hyuk Yu, of the University of Wisconsin-Madison, consider which foods are most susceptible to contamination and the…
Vanessa Cowan and Barry Blakley, from the University of Saskatchewan, discuss the safety risks associated with mycotoxin contamination of food and animal feeds.
Much remains unknown about mycotoxins. A much better understanding is needed of their effects and how to mitigate their impact on human wellbeing, farm animal wellbeing and reducing food waste to bolster food security, says Chris Elliott.
The world is facing a crisis in global food security as the global population increases and diets change with economic development. Riaz Bhunnoo, Director of the Global Food Security programme, outlines the key challenges.
As Brexit looms, thoughts are turning to what it might mean for food safety in the UK. The ‘poster boy’ for this issue seems to be the vexed question as to whether poultry should be permitted to be ‘washed in chlorine’ to improve microbiological food safety. Andrew Hudson, of Jorvik…
Workplace injuries in the food and drink manufacturing sector have been reduced by 60% since 1990, and there have been considerable improvements in tackling ill health caused by work. But the injury rate is still more than double the average for the manufacturing sector as whole. HSE Inspector Warren Pennington…
Arundhati Kasbekar of global regulatory solution provider Freyr talks us through the main safety issues that the entire food industry is expected to face over the next 12 months.
David Lindars, Technical Policy Advisor at the British Meat Processors Association (BMPA), explains how standards for British pork are assured.
