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In the second of a two-part article,1 scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examine the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.
Anna Lambert, food industry writer, reports on Salumificio Viani’s state-of-the-art production process, which combines centuries-old techniques with artisanal know-how to ensure the sweet taste and warm pink hue of the Tuscan prosciutto it produces.
Arun Chauhan, Founder and Managing Director at Tenet Law, explains how leadership style within an organisation plays a part in preventing and mitigating the risk of food fraud.
The legalised cannabis market has seen a lot of growth over the past few years, with cannabis legislation gaining traction and the popularity of CBD increasing as a consequence. According to a new report by Transparency Market Research, the market is set to increase even further with the rise in…
Frozen food products are increasingly becoming an integral part of our daily diet around the world, but especially in European countries. Busy lifestyles have driven the food manufacturing industry to produce new products to meet the rising demand from consumers, which, in turn, fuels the overall frozen food market. A…
Following the introduction of a new sentencing guideline in England and Wales, fines for food safety and hygiene offences and prosecution of directors and senior managers have increased.
Manoj Dora and Tez Padhee share their passion for investigating ways to facilitate a sustainable global food supply for future generations; highlighting how we can move from a linear to circular economy.
Family-owned Grimsby seafood firm, JCS Fish, has become one of the first businesses in the Yorkshire and Humber region of the UK to achieve accreditation to the new Issue 8 of the BRC Global Standard for Food Safety.
Skyrocketing demand for vegan and vegetarian foods has highlighted a number of manufacturing concerns – particularly with respect to on-pack claims. Here, Jessica Sage, food safety and quality consultant at Reading Scientific Services Ltd (RSSL), reviews the current state of play and key issues that are influencing developments.
Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
The FSA’s 2017 guidance should now be challenged, says BMPA.
UK government seeks to reassure: "we will not lower our food standards as part of a future trading agreement".
The FDA has issued a statement outlining steps it looks to take in order to advance food safety and the implementation of the FSMA.
As the EU deadline to end over-fishing looms, and with over-fishing still on the rise, are fisheries ministers really concerned?
Numerous food associations have put forward a letter to the Environment Secretary detailing how consultations should be set back for review.
