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
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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 hea
The risk of cyber-attacks is growing in tandem with the food industry’s reliance on technology, writes David Burrows
In late January 2022, KP Snacks, owner of Hula Hoops and Tyrrells, was hit by a ransomware attack. Manufacturing and shipping were di
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
By David Burrows
It was August 2018 when China notified the World Organisation for Animal Health that African Swine Fever (ASF) was in the country. By September 2020, twelve countries in the EU had ASF cases, including Germany, one of the biggest exp
Dr Joost L.D. Nelis on how smartphone hyphenated biosensors can revolutionise food safety testing
Food contamination can slip through the cracks of the safety network. Food travels from the farm to the consumer’s fork through a complex globalised net
David Burrows looks at the possibility of algae and microalgae becoming a regular part of our diets.
The International Space Station is currently testing a new photobioreactor that uses algae to convert the carbon dioxide produced by its astronauts i
by Nick Hughes
When the fast food giant KFC gave the public an insight into the life of its birds in July this year, the results may have come as something of a shock. The company revealed that on farms supplying its UK & Ireland business more than a
Bertrand Emond, Head of Membership and Training at Campden BRI in Gloucestershire, England explains why food safety is good business.
“Culture matters... Failure to understand culture and take it seriously can have disastrous consequences for an o
Should insects be on the menu?
In some parts of the world edible insects are a common dish. Should those of us in the west be considering them as a food source too, asks journalist David Burrows.
In the west, insects are not part of our traditional
The Economic Effects
COVID-19 has thrown the global economy into a crisis that threatens to surpass the economic and financial damage inflicted back in 2007/08. It has shut down large swathes of the global economy and has caused a dramatic collapse
Threats to our food supply are more predictable than we think. Governments and businesses need to adopt a more defensive mindset, argues journalist Nick Hughes.
You don’t have to go far back in history to a time when the supply of food was synonymous
New approaches for protecting our favourite foods
The potato blight (Phytophthora infestans) that caused the Great Irish Famine of the mid-nineteenth century, continues to be the primary disease affecting potatoes. In the UK, potato farmers spend £55
