The FSA published a new Science Report by its Chief Scientific Adviser Professor Guy Poppy today. In his sixth Science Report, Professor Poppy looks at data science and how it is helping the Agency to achieve its core objective of becoming a data dri
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Premium crisp manufacturer Tyrrells has played down warnings over the cancer-causing chemical acrylamide, after an investigation revealed its ‘sweet potato lightly salted crisps’ contained almost 2.5 times the recommended EU limit for acrylamide.
By Chris Elliott
On a slightly wet St Patrick’s Day, I was alerted to a new breaking scandal around red meat fraud. Operation Weak Flesh saw over 1,000 police officers conduct raids across Brazil’s massive red meat industry, the world’s biggest in te
The EU is introducing new rules to cut down on ‘food fraud’ and prevent a repeat of the horsemeat scandal, which was first uncovered by Irish authorities four years ago. However there are concerns the regulations don’t go far enough, and that a schem
More than half of us bought a "free from" product during the last three months, according to Kantar Worldpanel. Younger people are leading a trend towards buying products without dairy and gluten in particular. He said that while only about 5% of the
Forty per cent of fresh pork sampled was found to contain livestock associated-MRSA (LA-MRSA), according to a Danish study.
Co. Armagh based meat supplier, Eurostock Foods, which has recently been rebranded as Bawnbua Foods, has today announced new contract wins worth in excess of €11.75m. Over the last three years, Bawnbua Foods has invested €2.35m in its business and pl
Brazil’s rotten meat scandal may have weathered the worst of the storm, but financial losses from the corruption saga could still reach $4.8 billion (bn), Fitch Ratings has claimed.
Scientists have called for a vaccine against campylobacter, to cut the number of contaminated chickens in supermarkets.
This consultation seeks views on the enforcement of rules relating to novel foods for food businesses in England. The aim is to ensure effective, consistent and proportionate enforcement of the new novel foods Regulation (EU) 2015/2283. The updated r
A new Salmonella serotype that first caused illness in Greece has spread to three other countries, according to the European Centre for Disease Prevention and Control (ECDC).
EFSA has published its Annual Activity Report, presenting the results of its work carried out in 2016. From providing scientific risk assessments to implementing new methodologies and developing guidance documents, EFSA has addressed a wide range of
EFSA are looking for enthusiastic PhD researchers interested in food safety risk assessment and EFSA
Are you interested? Then this competition is for you. EFSA offers an opportunity for five PhD
researchers from Article 36 organisations working in a
It’s not an April fool. The introduction on 1 April of a new registration regime for alcohol wholesalers is of huge significance to the supply chain.
Mark Carter, London Office, Bord Bia – Irish Food Board
Last week finally brought about the triggering of Article 50 by Theresa May, allowing for the formal procedures of the United Kingdom’s exit from the European Union to commence. Wednesday marked
Differently from other grant initiatives, Partnering Grants aim to promote capacity building at EU level through joint initiatives between two or preferably more organisations in different Member States, Norway and Iceland, enabling knowledge and exp
Precautionary allergen labelling is available to food manufacturers as a voluntary option if they wish to use it on their product labels. However, a number of recent surveys, including one carried out by the FSAI in 2011, have returned a high "failur
A Purdue University study shows that the bacteria Listeria monocytogenes can live inside the tissue of romaine lettuce, suggesting that conventional post-harvest sanitization practices might not be sufficient to kill the potentially lethal pathogen.
New Food Magazine brings you a brand new interview series with some of the industry leaders speaking exclusively at the Food Fraud 2017 event.
To begin the series, they asked Gavan Wafer, Head of Crime Operations at the National Food Crime Unit for h
BY FRANCINE L. SHAW
"I eventually became a health inspector, which meant I had access to hundreds of restaurant kitchens. My assumption that everyone operated as I did came to an abrupt end one day as I entered a restaurant kitchen just after they had
