In the final episode of this seven-part series brought to you by Food Manufacture and sponsored by RSSL, our editor Bethan Grylls, meets with Timothy Lang of City University, emeritus professor of food policy.
The FSA’s improvements to its withdrawals and recalls system has improved understanding for food businesses and enforcement officers, but further steps need to be taken to boost consumers’ awareness of recall processes, according to a review by RSM UK...
Coeliacs in the UK face a cost of health crisis, as the rapid increase to the cost of living threatens to price them out of gluten-free diets, according to Coeliac UK.
A new campaign to help protect farms from lead poisoning and prevent it from entering the food chain has been launched by Food Standards Scotland (FSS).
The UK is ahead of the curve when it comes to genetically modified organisms (GMOs), heralding untapped potential to address global food security and biodiversity issues, according to Quadram Institute’s chief scientific officer.
Bethan Grylls hears from a variety of thought-leaders working in food and drink, as they detail the intricacies of food insecurity and how business leaders can start to weave robust supply chain plans into their future.
The supply chain is complex and ever-changing, which means dangers lurk within. Oliver Chapman, CEO of supply chain specialists OCI, outlines ways to spot red flags in the supply chain.
The usual foe of Salmonella spp. in chocolate reared its head again in 2022, causing two notable outbreaks. So what lessons can we take from this to ensure safer food in the future?
The implementation of the Government’s Soft Drinks Industry Levy (SDIL) led to an 8% reduction in obesity among 10-11 year old girls, according to a new study.
The annual, intimate Business Leaders Forum gave way to a frank and honest discussion, as leaders from the across the UK came together to highlight the many challenges food and drink manufacturers now face, the mistakes made, and what we must do now.
Pieces of metal, undeclared milk and lead contamination all saw food and drink products pulled from store shelves in the past two weeks, captured here in this round-up of recent recalls.
Silvery Tweed Cereals, Q Catering and Fabcon Food Systems all made senior appointments this past month, featured in this round-up of people on the move in the food and drink industry.
Allergens continue to be the main cause of food and drink recalls in the UK, with products containing milk the most frequent pulled from store shelves, according to a new report published in the scientific journal Food Control.
With the last several years including a series of unprecedented events and challenges, Food Manufacture seeks the expertise of several food and drink leaders to find out what’s on the cards for 2023.
As we enter the new year, Food Manufacture examines three key ingredients challenges and opportunities for the food and drink sector, from rising costs and purchasing habits, to the food safety risks of climate change, and the potential of precision fermentation....
As a food or drink manufacturer, cleaning your equipment is an essential part of the production process – it’s a no-brainer really. But every second spent shutting down a line to clean it, is a second of downtime that most businesses can ill afford.
Urgent action needs to be taken to support Christmas turkey producers that have been ‘losing the war’ against Avian Influenza (AI), according to Kelly Turkeys managing director Paul Kelly.
A Wiltshire-based meat trader has been fined more than £150k and given a custodial sentence after pleading guilty for placing unfit meat on the market and other associated hygiene offences.
Calls to end ‘fundamentally unfair’ compensation rules for producers affected by the UK’s longest and largest outbreak of bird flu have been made by the Environment, Food and Rural Affairs (EFRA) Committee.
The Brexit Freedoms Bill could open the door to a total reform of food standards and safety in the UK, but time is running out to do so, according to Food Standards Agency (FSA) chair Susan Jebb.
Half of consumers in Scotland have admitted to eating food which has passed its ‘use-by’ date in order to save money, research by Food Standards Scotland (FSS) has revealed.
There is still time to watch the Food Manufacture free webinar Food Safety Briefing – Old Threats, Fresh Thinking, which boasts a line-up of senior experts across the sector.
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.
Alison Johnson, managing director at Food Forensics, explores the concept of reducing testing spend and how testing provides true added value to food firms.
The Chartered Institute of Environmental Health (CIEH) has expressed concern that the UK Government is entering into Free Trade Agreements (FTAs) which will result in lowering food standards in the UK, potentially placing consumers at risk.
There has been a marked increase in antimicrobial resistance (AMR) to certain antimicrobials but no significant increase in resistance since 2014, a report from the Food Standards Agency (FSA) on Campylobacter from retail chicken has revealed.
With just over a week left until our free webinar, Food Safety Briefing – Old Threats, Fresh Thinking, don’t miss your chance to register and get your questions answered by our panel of experts.
The UK faces a food security crisis while consumers are ‘held hostage’ by further price rises as the cost of supplies of CO2 skyrocket overnight, warned 2 Sisters Food Group and Bernard Matthews owner Ranjit Singh Boparan.
Strict new controls at the border to curb the spread of African Swine Fever (ASF) have been implemented by the Department for Environment, Food and Rural Affairs (Defra).
ABB has developed a two-piece cable tie that is both antimicrobial and detectable for use in contamination sensitive environments such as food and beverage processing.
Food waste, sugar and animal welfare were among the top concerns for British consumers when buying food, according to a new report from the Food Standards Agency (FSA).
In this exclusive podcast interview, NSF director and food safety consultant Jackie Healing talks to Food Manufacture about the opportunistic nature of fraudsters and how manufacturers can take steps to mitigate and avoid food fraud.
