Mark Woolfe published an article
This on-line Westminster Food and Nutrition Forum Policy Conference on 9 December will discuss: 

COVID-19 - the impact on the industry national and regional restrictions aims at tackling rising infections, and ways businesses are adapting
support…
6 hours ago
Mark Woolfe published an article
The on-line Conference will discuss: Progress on the National Food Strategy; Key priorities for the agricultural sector; Stakeholder perspectives on part one of the Strategy; Supporting access to good quality nutritious food for children and the…
Thursday
Mark Woolfe posted a blog post
In September, the EU and China signed a bilateral agreement to protect 100 European Geographical Indications (GIs) in China and 100 Chinese GIs in the European Union against misuse of the product's name and imitation. The EU list of GIs to be…
Wednesday
Mark Woolfe published an article
Food fraud is an emotive topic, and has the potential to both harm consumer health and to destroy a brand’s image. Falling victim to fraud is high on most food companies’ risk radars. Participants in this webinar will learn about the risks of Food…
Wednesday
Mark Woolfe posted blog posts
Tuesday
Mark Woolfe posted a blog post
 

This method has been developed so that it can differentiate between a slaughtering method that conforms with Islamic rights, and therefore can be certified as Halal, and one which does not.. Kosher slaughter and Islamic rights, Zabiha (ZA)…
Monday
Mark Woolfe posted blog posts
Nov 20
Mark Woolfe posted a blog post
The European Commission's Joint Research Centre (JRC) has published its October 2020 Food Fraud Monthly Summary reporting food fraud incidents and investigations from around the world. Thanks to Bruno Sechet of Integralim for designing the…
Nov 17
Mark Woolfe posted a blog post
 
Italian researchers have developed a method based on FT-NIR (Fourier transform - near infrared) spectroscopy combined with chemometrics to authenticate pasta made exclusively with durum wheat. In addition, the objective of this study was to verify…
Nov 16
Mark Woolfe posted blog posts
Nov 14
Mark Woolfe published an article
The UK Rice Research Network (UKRRC) is holding a 2 day virtual meeting on 11&12 November 2020 - Linking UK rice research with translational science for farmers fields. UKRRC was established to highlight rice research in UK’s institutions, and to…
Nov 7
Mark Woolfe posted a blog post
Basmati rice is a high value popular type of rice based on its distinctive organoleptic properties. Approval of varieties meeting the specification laid down for Basmati rice is undertaken by the Indian and Pakistani Export Authorities, and these…
Nov 7
Mark Woolfe posted a blog post
Eurofins has announced the launch of the TOFoo (True Organic Food) project to develop analyses and services to ensure the authenticity and integrity of organic food products. The project will be rolled out over five and a half years, with a EUR 17.3…
Nov 6
Mark Woolfe posted a blog post
This interesting overview of methods to detect adulteration of different spices is presented in an easy understable way. There is an interview with a Belgian spice trader outlining the scale of the problem. The various authenticity methods used to…
Nov 5
Mark Woolfe published an article
IFST are running a webinar on 11 November at 11:30-12:30 on the "Applications for Robotics in the Food Industry – Beyond Palletisation". Robotics have had limited applications in the food industry.  Widely used for palletisation and packaging fairly…
Oct 29
Mark Woolfe posted a blog post
Blockchain technology has emerged as a promising technology providing numerous benefits that improve trust in the extended food supply chains (FSCs). It can enhance traceability, enable more efficient recall, and aids in risk reduction of…
Oct 29
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