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The Marine Stewardship Council (MSC) has been undertaking trials of a new seafood traceability tool in response to increasing incidents of fraud in the sector, where non-sustainable fish varieties are being passed off as sustainable species.

Read full article at:

http://www.foodmanufacture.co.uk/Ingredients/Seafood-fraud-protection-through-new-traceability-tool

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A recent survey undertaken by professor Chris Elliott on behalf of Which? magazine has found that a quarter of 78 samples labelled as oregano contained other ingredients, in some cases forming up to 70% of the product.

Read more at Which? >>

Site members can also find a new member discussion on this issue on the site's discussion pages.

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Social media can be a company’s best friend for communicating to consumers - but the tables can quickly turn when consumers talk back. So should food companies get hashtag-happy when dealing with sensitive issues such as food scandals?

Read the full article at:

http://www.foodnavigator.com/Market-Trends/Should-companies-use-social-media-to-deal-with-a-food-scandal

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The Delhi tests did lead to a government ban on the Nestle product, but it also exposed how the state of around 18 million people was woefully ill-equipped to manage a food safety crisis. 

At the height of the Maggi Noodles furore, when labs across the country were sending their test results to the Food Safety and Standards Authority of India (FSSAI), the FSSAI made it a point to praise Delhi’s “perfect reports”.

For officials in the national capital’s government food safety department, however, it was not exactly a matter of pride — to conduct these tests, they had to seek the help of a private lab for the first time. Reason: their only lab did not have the technology, expertise or even accreditation to do the job in time.

Read the full article at:

http://indianexpress.com/article/india/india-others/delhis-govt-food-safety-lab-no-staff-no-tech-no-accreditation

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Zero Point Zero, the US food-centric production company behind the Anthony Bourdain shows “No Reservations,” and “Parts Unknown,” is taking a dive into investigative journalism with a new, digital-only documentary series titled “Food Crimes.”

The first episode, released June 15 in partnership with ZPZ's website "Food Republic", looked at the illegal seafood business, spotlighting the case of South African fish smuggler Arnold Bengis, who was convicted of sneaking Chilean sea bass and rock lobster into the United States illegally, a player in a seafood black market believed to be a $23 billion industry. The episode's surprising revelation is that his case is not an anomaly: one-third of all fish in this country (US) is illegal.

Read the full article at:

http://www.bizjournals.com/newyork/news/2015/06/26/zero-point-zero-goes-digital-with-food-crimes.html

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RFID (radio-frequency identification) tags represent the fastest growing food and beverage anti-counterfeit products at 20.4% CAGR (compound annual growth rate) from 2015-2020, according to Allied Market Research (AMR), an Oregon, US based market Intelligence company. It predicts the anti-counterfeiting food packaging market is set to reach $62.5b globally by 2020, with holograms moving to the top spot in the authentication technology market.

Read the full article at:

http://www.foodproductiondaily.com/Safety-Regulation/Top-10-anti-counterfeit-firms-for-the-F-B-industry

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Non-GMO labels are on the rise in European countries – but unlike the US, EU legislation requires all food containing above trace levels of GM to be labelled. So is there even a need for GMO-free?

Any product manufactured in the EU which contains more than 0.9% GM ingredient must be labelled as such. However, demand for GM-free food - containing no more than 0.1% GM ingredient, is growing. 

Read the full article at:

http://www.foodnavigator.com/Market-Trends/Non-GMO-labels-are-on-the-rise-in-Europe-but-why

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New Standard Set For Catering Butchers

The National Association of Catering Butchers (NACB) has officially launched its new standard. 

The standard is given to those who are able to show the origins of their food, as well as consider the environmental impacts and animal welfare. 

Following recent food fraud incidents, the new standard incorporates integrity elements alongside food safety.

In an effort to assist chefs with new food labelling requirements, in particular concerning allergen rules, the NACB standard requires the butcher to correctly label their products in order to support the chef further down the line.

- See more at: http://www.meatinfo.co.uk/news/fullstory.php/aid/18437/New_standard_set_for_catering_butchers.html#sthash.ekJtmcWO.dpuf

 

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A trial site based on the Ning social platform opened on 29 April. The complete IT solution is intended to provide the following features:

  • Open access so that it is available to all stakeholders
  • Interactive discussion board capability so it can be an open forum for discussion on current issues and knowledge exchange
  • Ready access to material from knowledge transfer exercises, standard operating procedures for analytical methods, final research reports, scientific publications and other method related literature.
  • A member’s only area or a “safe space” to help with discussion of new methods or problems was seen to be important to help facilitate the advancement of new scientific approaches and techniques through discussion and co-operation.
  • News sections, including (for example) food authenticity alerts, information on new relevant publications etc.

The trial site will be open for up to two weeks in the first instance. If successful, it may form the basis for the live site.

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