Mark Woolfe posted a blog post
In 2015, IGFS (Institute for Global Food Securty) at Queens University Belfast in cooperation with the Consumer Organisation Which? conducted a survey of oregano, which found 25% of the samples tested were adulterated. This year, a small follow-up…
yesterday
Mark Woolfe posted blog posts
Thursday
Mark Woolfe published articles
Tuesday
Mark Woolfe posted blog posts
Tuesday
Mark Woolfe posted blog posts
Monday
Mark Woolfe posted blog posts
Oct 17
Mark Woolfe posted blog posts
Oct 16
Mark Woolfe posted a blog post
The European Commission's Joint Research Centre (JRC) publishes a monthly Food Fraud Summary summarising food fraud incidents and investigations from around the world. The September 2020 Summary has just been published. In particular, a large scale…
Oct 12
Mark Woolfe published an article
 AI (Artificial Intelligence) offers a way to manage all the data generated as we move to more digitised systems. This IFST Webinar on 21 October at 11:00-12:00 is organised by the Food Management Systems Working Group to discuss - What is AI?; What…
Sep 30
Mark Woolfe posted blog posts
Sep 24
Mark Woolfe posted a blog post
True cinnamon (Cinnamon verum) is a high value spice only grown in Sri Lanka. It can often be adulterated with the lower priced Cinnamon cassia. This can have food safety implications because Cinnamon cassia contains high levels (1%) of coumarin,…
Sep 22
Mark Woolfe posted a blog post
 This paper reports the results of an international cooperative research project to address potential food fraud issues related to rice supplies in China, India, Vietnam and Ghana, and as rice fraud manifests differently in each country, tailored…
Sep 17
Mark Woolfe posted a blog post
 Scallops are high value seafood products usually sold without their characteristic shells. Each species differs in its taste and value with the Pecten spp.  scallops attracting higher prices in Europe. German researchers have developed a multiplex…
Sep 16
Mark Woolfe posted a blog post
This article in New Food Magazine discusses how Next Generation Sequencing (NGS) and Whole Gene Sequencing (WGS) can assist in detecting and identifying contamination, and also playing an important role in assuring traceability of food products when…
Sep 11
Mark Woolfe posted a blog post
 
The main authenticity issues associated with EVOO’s quality involve the organoleptic properties (EVOO or defective), mislabelling of production type (organic or conventional), variety and geographical origin, and adulteration. Greek researchers…
Aug 6
Mark Woolfe published an article
This webinar organised by IFST's Food Risk Management Working Group, will discuss moving food companies from paper to digitised record. Perhaps one of the silver linings of Covid 19 is that companies are realising that having digitised records makes…
Aug 6
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