Nick Hughes explores the concerns and claims of raw milk
Nutritional superfood or public health hazard? Or perhaps a combination of both? These are the questions that have dominated debate around raw drinking milk for years. Banned in Ireland as rece
David Burrows explores how the health of our soil impacts the quality of the food we produce
In September I spent two days in Amsterdam, at the second annual ‘Regenerative Agriculture and Food Systems Summit’. In the space of just a couple of years,
Producing nutritious food while protecting the natural environment and adapting to climate risks are some of the biggest global challenges for the food industry in the 21st Century.
The key questions that policymakers, food producers and processers,
‘May contain nuts’.
‘Made in premises that handle nut products.’
‘Product made in nut-free area but nuts used elsewhere.’
Such statements will be frustratingly familiar to anyone living with allergies or intolerances to certain foods. Precautionary a
Should food and drink products come with a carbon footprint label (CFL) – a simple figure that would let shoppers and diners know the environmental impact of what they’re buying and, critically, nudge them to more sustainable options with (potentiall
Expert focus: Aidan Connolly explores the exciting and innovative applications of Artificial Intelligence in the food industry
As with so many things, the pace of change in the food industry is increasing rapidly and agriculture is not immune to the
The cost-of-living crisis is biting hard. As food and fuel prices continue to climb, millions of people are facing stark choices. According to the Food Standards Agency (FSA), food affordability and food insecurity is currently the most important asp
A properly designed microbiological testing plan is vital for small businesses if they are to achieve their objectives and avoid wasting time and money, writes Roy Betts
Food producers frequently need to do microbiological testing. Some producers wil
There are currently 120 ecolabels used on food, each one offering something slightly different. Some, like Fairtrade, organic and the Marine Stewardship Council’s ‘blue tick’ are commonplace in supermarkets and, increasingly, restaurants and coffee s
Ethylene oxide is a gaseous substance with a range of potential applications, mostly stemming from its highly reactive nature. It has been historically used in the food industry as a fumigant because of its capability to disinfect without using heat
In late January 2022, KP Snacks, owner of Hula Hoops and Tyrrells, was hit by a ransomware attack. Manufacturing and shipping were disrupted, and shelves were left bare as experts surmised that the manufacturer was likely still making crisps, but had
by Helen Arrowsmith, Principal Food Law Adviser & Allergen Specialist, Campden BRI
Under current legislation in the EU there is no specific requirement to provide information on allergens unintentionally present in food or drink. So, when should yo
Journalist David Burrows takes a look at the much-hyped world of synthetic meat and what it could mean for the future of the food industry.
Twelve months ago, Singapore became the first country to approve a lab-grown meat. “For the first time, meat
How do we define shelf-life? It’s typically the time after production during which a food or drink product remains acceptable for consumption. A straightforward definition, right? But the food and drink industry faces many hurdles when setting a shel
safefood Sectoral Food Safety Review: Fresh Produce Sector
When the risk of illness associated with a food product increases, the cause can often be traced back to an emerging consumer trend. Whether it’s people developing a taste for raw milk or a p
By Roy Betts, Fellow at Campden BRI, UK
When microbiologists are asked to do microbiological testing, they often begin by asking themselves one simple question: “What should I test for?”
Why this question?
Specific microorganisms can be associated
Journalist David Burrows looks into the growing issue of adulterated or “funny” honey and its damaging impact.
There is a problem with honey and the bees that make it. “I am scared,” says Federico Facchin, policy advisor at Copa-Cogeca, which repres
safefood Sectoral Food Safety Review: The Beef Sector by journalist Nick Hughes
The sound and smell of meat cooking on the barbecue is one of the great signifiers of summertime. With coronavirus restrictions easing and people once again able to congr
