Mark Woolfe posted a blog post
Product DNA is a system of electronically recording up to 150 attributes about a product, which are verified by a third party, and entered into a "catalogue" so it can be checked at any point in the supply chain and even incorporated into retailers…
Wednesday
Mark Woolfe posted blog posts
Monday
Mark Woolfe published an article
This event is organised by IFST's Midlands Branch and Nottingham Trent University. on 24 October at 08:00 to 10:00. It is for everyone in the food industry with an interest in the provenance of the ingredients that they are using and/or responsible…
Sunday
Mark Woolfe posted blog posts
Sunday
Mark Woolfe posted a blog post
Spain’s National Police and Civil Guard have seized hundreds of tons of expired jamón (ham) and other meat products that were about to be placed back in the market, and in some cases, they were already back on sale.In three separate raids conducted…
Jul 11
Mark Woolfe posted a blog post
JRC's Knowledge Centre publishes a monthly summary on articles and news about food fraud and adulteration, and has just published its June 2018 Newsletter. The top stories cover: adulterated Verdicchio wine in Italy;false buffalo mozzarella cheese i…
Jul 9
Mark Woolfe posted blog posts
Jul 4
Mark Woolfe posted blog posts
Jul 2
Mark Woolfe posted blog posts
Jun 28
Mark Woolfe commented on Savvas Xystouris's blog post The rise and rise of fish oil supplements and the importance of getting it right.
"As a regular consumer of fish oils, I find your article a little disturbing, if I am not receiving the appropriate dose of omega 3 fatty acids. Someone should organise a market survey."
Jun 12
Mark Woolfe posted a blog post
Researchers at the University of Nebraska carried out an interesting robust study to examine how information about food fraud incidents affects consumers’ valuation of products. Specifically, the study examined:
- changes in consumers’ valuation of…
Jun 4
Mark Woolfe posted blog posts
Jun 3
Mark Woolfe posted a blog post
Manuka honey is high value food because of its anti-bacterial properties, and hence it is often open to adulteration. New Zealand researchers have developed a new method based on using 4 chemical and 2 DNA markers that can authenticate monofloral an…
May 30
Mark Woolfe posted a blog post
As part of the EU Project FoodIntegrity, Newcastle University carried out an in-depth consumer study with Chinese consumers on their attitude to food fraud and food safety following some high profile incidents. The results show that these incidents,…
May 25
Mark Woolfe posted a blog post
The US Center for Science in the Public Interest (CSPI) is urging consumers to avoid supplements made with ginkgo biloba, which are often adulterated and have largely been shown to be ineffective in preventing dementia and improving circulation. The…
May 24
Mark Woolfe published an article
Campden BRI is holding its annual open day on 6 June at 9:00 at Chipping Campden. The 40th Annual Campden Lecture A whole new world: food and drink after Brexit will be presented by Ian Wright Chief Executive of the FDF. There will also be lectures…
May 24
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