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The demand for food manufacturers to go above and beyond when it comes to ensuring the safety of their product has never been higher. Eoghan Daly, Senior Manager, Forensic and Counter Fraud Services, Crowe Clark Whitehill tells us more.
Food and beverage companies could be putting themselves at severe risk of suffering a food safety incident, without even knowing it, potentially leading to lawsuits and ruinous fines. Deb’s Paul Jakeway explains further.
Back in 2002 the then US Secretary of Defence Donald Rumsfeld was roundly mocked for his infamous “known unknowns and unknown unknowns speech.” Though most people could understand what Rumsfeld was trying to say, the public simply wasn’t ready for the way he said it. It turns out that the…
A general consensus agrees that food less than 400 miles from its origin, or within state boundaries, qualifies as locally grown. Allison Stowell, Megan Majeski and Kitty Broihier, explain why buying local produce is good for you, the environment and the economy.
In this In-Depth Focus: the enormous quantity of food that is wasted around the globe and how the United Nations is proposing a worldwide commitment to zero tolerance for food loss and waste.
This Country Profile explores the threats posed to UK food safety in the wake of Brexit, the rising instances of food fraud and the benefits of Industry 4.0 on the food and beverage sector.
This In-Depth Focus looks at the rise of sugar alternatives and their impact on the market. It also takes a closer look at what gluten-free really means and explores the world of superfoods; are the claims about them valid?
In this In-Depth Focus: the need for a change in food quality testing, how unstable supply chains increase the risk of food contamination and much more...
In this issue: an in-depth look at food analysis, consumer expectations about food fraud, the perks of buying local produce, food hygiene's dirty secret, and much more...
There are currently over 800 million chronically undernourished people in the world. Yet we produce 4 billion tonnes of food every year, more than enough to feed the 7.5 billion people who live on the planet. Unfortunately, a large proportion of all food produced never reaches a human mouth: it…
During the 71st session of the United Nations General Assembly at the UN Headquarters in New York, José Graziano da Silva, Director-General of the UN’s Food and Agriculture Organisation (FAO), called for widespread improvements to the food industry, especially with regard to waste and the supply chain...
Quality control (QC) in food testing laboratories is often considered a necessary burden. A lot of time, money and effort goes into establishing QC mechanisms, especially for accreditation purposes. Mark Sykes, Scientific Advisor to Proficiency Testing at Fera Science, explains why the QC process should be normal, routine and have…
When the term ‘superfood’ was coined back in 1990 few could have envisioned how ubiquitous it would become. Fast forward 27 years and it seems every food outlet sells quinoa and kale as a staple ingredient of every dish, and every month some other food claims the title for itself.…
The global gluten free market is expected to be worth over $8bn by 2020. The number of people diagnosed with a gluten intolerance or coeliac disease is rising rapidly and consumers are ever more eager to pursue healthier diets and lifestyles. Despite all this standards and accreditations around gluten remain…
Over recent years, consumers have made clear their desire for healthier diets. Governments across the world are seeking to cut the amount of sugar found in foodstuffs and the general public has become much more aware of the health risks associated with sugar. Meanwhile, alternatives and substitutes have quietly chipped…
