Food safety insight and analysis – Page 6
-
Analysis & Features
How Ronald Kers has driven recovery at 2 Sisters
Kers has worked with 2 Sisters founder Ranjit Singh to turn the processor’s fortunes around and create ‘the leading poultry-plus business’
-
Comment & Opinion
How future tools can predict toxicity in food and protect consumers
In silico techniques are an emerging field in food science and their use has been recognized by EFSA to be of key importance, says Andrew Swift, CEO of Fera Science
-
Analysis & Features
Is Trade-Agri Commission’s new status really a big win for UK food standards?
The Commission has been made a permanent statutory body
-
Analysis & Features
US food standards explained: what’s the issue?
Why are chlorinated chicken and hormone-treated cows so contentious? And what problems do they pose for British farming?
-
Analysis & Features
Guide for SMEs: What you need to know when diversifying your food business
Are you a food business that had to adapt to stay afloat during Covid-19? We asked the FSA for some tips on doing things correctly to keep everyone safe and your business compliant.
-
Analysis & Features
Guide for SMEs: starting a new food business – what you need to know
The FSA’s head of regulatory compliance Michael Jackson outlines the steps new food and businesses need to take to keep customers safe and ensure they are compliant
-
Comment & Opinion
Bio-based packaging needs rigorous testing to avoid a new food safety threat
Rigorous testing for NIAS is necessary, says Andrew Swift, CEO of Fera Science
-
Comment & Opinion
The scientific technique that upholds food safety standards
Mass spectrometry is vital to everything from detecting contaminants to determining authenticity, says Andrew Swift, CEO at Fera Science
-
Comment & Opinion
British people won’t thank the NFU for its stance on gene editing
Why does the NFU support this controversial technology, asks Joanna Blythman, food journalist and author of Swallow This
-
Analysis & Features
How do UK food standards differ from the rest of the world?
Chlorinated chicken is just the tip of the iceberg when it comes to the ways UK food standards vary from those around the world. So what other differences are there?
-
Analysis & Features
Are meat factories more susceptible to coronavirus outbreaks?
A series of outbreaks have raised alarm over worker conditions. But the industry says it has prioritised safety, and shouldn’t be a scapegoat
-
Comment & Opinion
British farming has more to worry about than cheap US imports
With public debate focused on protecting our own food standards, we risk losing sight of the urgent environmental improvements British production needs to make
-
Comment & Opinion
Food factory coronavirus cases reflect fudged government response
The outbreaks at 2 Sisters and Oscar Mayer come after senior industry figures accused the government of an “inexplicable” lack of guidance on face masks and social distancing
-
Comment & Opinion
Trade deals: we need to be able to ‘follow the science’ on food standards
Framing a potential US trade deal purely in terms of chicken does a disservice to the complexity of trade deals
-
Comment & Opinion
Australia free trade deal comes with same food standards dilemma as the US
Boris Johnson waved a packet of Tim Tams, but swerved the elephant in the room when it comes to future global free trade deals
-
Comment & Opinion
Coronavirus has highlighted the importance of food security. Our system needs a rethink
As the government reviews its 5G plans, shouldn’t we also reconsider the value of our food?
-
Analysis & Features
Chlorinated chicken explained: why do the Americans treat their poultry with chlorine?
The prospect of the UK accepting US chicken treated with chlorine in order to secure a lucrative trade deal has got everyone in a flap. But just what is chlorine chicken? And what’s the problem with it?
-
Analysis & Features
Why won’t the government legislate for food standards?
First the Agriculture Bill dodged the question. Now the Trade Bill is silent on the matter
-
Analysis & Features
Will coronavirus open the door to global food fraud?
Disrupted supply chains are a boon for food fraudsters. So what types of food are at risk, and how can the threat be count
-
Analysis & Features
Food security: do we need to rethink our just in time supply chain post coronavirus?
With further threats around the corner, some suggest we should be rethinking the way we stock our supermarket shelves