On 20 March, Wiltshire-based cheese shop the Old Cheese Room announced that they were recalling a selection of their products following a Listeria outbreak. Several other Listeria outbreaks have also taken place in the UK and Europe over the past year,...
The European Food Safety Authority has launched a public consultation on the draft scientific opinion on the update of the risk assessment of mineral oil hydrocarbons in food after EFSA experts provisionally concluded that mineral oil saturated hydrocarbons...
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
The Coca-Cola Company, Tetra Pak, Bel, and Arla Foods are amongst the members of a public-private consortium investigating potential food safety and quality risks of microbial contaminants in plant-based food products.
An anti-plastic campaign group has questioned the effectiveness of Sainsbury’s announcement that it is swapping traditional, plastic tray packaging for a new vacuum-packed alternative across its beef mince range, saving 450 tonnes of plastic annually.
Testing of non-New Zealand mānuka honey brands sold in the UK and US reveals all missed key indicators of mānuka according to New Zealand export standards.
The French dairy group was under investigation over a five-year-old case when babies were diagnosed with salmonellosis after consuming Lactalis products.
It has been suggested the so-called forever chemicals identified in Danish organic eggs originated from fishmeal, which is used as an ingredient in chicken feed. Suppliers are taking the issue ‘very seriously’, FoodNavigator understands.
Fresh research out of Denmark has identified the presence of environmental contaminant PFAS in organic eggs sourced from chicken farms all over the country. The risk for children ‘is noticeable’, according to associate professor Kit Granby from the DTU...
The European Food Safety Authority (EFSA) has said that dietary intakes of sulfites ‘could be a safety concern’ for people with a ‘high’ consumption of foodstuffs containing the additives.
An examination of 23 everyday products found on French shelves detected the presence of nanoparticles in 20 of the samples collected. With contamination found in food, alongside cosmetics and hygiene products, consumer organisation Que Choisir says the...
The European Union recently acted against two major cases of food fraud: food contact materials containing bamboo powder, and half a tonne of horse meat unfit for consumption.
The ruling means that the cheese’s iconic appearance cannot be reproduced by cheesemakers based outside the protected designation of origin (PDO) area – even if their product isn't called ‘Morbier’.
Tightening regulatory requirements and heightened public expectations around the use of safe and sustainable chemicals in the food and beverage industry offers ‘substantial opportunities’ and ‘new risks’, according to TSG Consulting.
The Sustainable Indoor Farming standard is being launched by Control Union UK in collaboration with the Association for Vertical Farming to ‘fill a gap’ in certification for the vertical farming sector.
Roughly a third of the food produced globally each year is wasted. In Europe, the majority of waste occurs in the home. How can the food industry influence waste that occurs outside its direct sphere of control? FoodNavigator hears from Amy McDonnell,...
Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.
Risk of contracting monkeypox through food cannot be completely ruled out, according to experts at the European Centre for Disease Prevention and Control and French food agency ANSES.
A new study out of the UK suggests pheasants killed by hunters using shotguns can leave small lead particles in the meat. Consumers of these carcasses are ‘likely’ to be exposed, according to researchers.
In a bid to combat food waste, cross-Atlantic start-up Oli-Tec has developed temperature indicator labels that help consumers see when food is going off.
The British meat industry says it is actively engaged in working to reduce nitrites in cured pork products after reports by The Guardian that a group of food scientists and MPs in the UK are pushing for a ban on the use of chemicals in bacon that they...
The British Dental Association has warned that what it calls ‘obscene’ levels of sugar in popular baby food pouches underline the need for wide-ranging government action across the early years’ food and drink sector.
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
As the food industry champions full transparency and shifts to finding preventive measures against foodborne outbreaks, genomics testing provider Clear Labs is developing surveillance and diagnostics to progress accuracy and efficiency in today’s food...
Nestlé-owned mineral water brand Buxton has delivered on its 2019 commitment to switch to recycled PET plastic (rPET) in the UK. We caught up with Hayley Lloyd House, Nestlé Waters UK Head of Corporate of Affairs and Sustainability, to find out how this...
The Natasha Allergy Research Foundation, the charity set up by the parents of Natasha Ednan-Laperouse who died aged 15 from a severe food allergic reaction, has set up a clinical trial in the UK that will investigate if commonly-available peanut and milk...
A cheese mark made from casein, integrated with a silicon microchip, has been developed to help the Parmigiano Reggiano Consortium guarantee the authenticity of producers’ products.
Two food industry giants are facing major European product recalls. Nestlé’s Buitoni pizza brand has been linked to an E.coli outbreak in France while Ferrero has been forced to recall Kinder products across a number of markets due to Salmonella contamination....
High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.
Is food labelled as vegan, truly devoid of animal products? Does cross-contamination exist in meats labelled Halal or Kosher? Spanish initiative EthiChain has developed new technology to improve transparency and integrity in the supply chain.
There are ‘exciting opportunities to feed the world’, according to the FAO of the United Nations, which highlights the potential of ‘new foods’ like jellyfish, edible insects and cellular meat. However, the organisation suggests, now is the time to start...
US start-up Apeel Sciences has landed its first big retailer contract in the UK with Asda, which will see fruit protected by Apeel’s edible layer sold across 150 stores.
A sector once plagued by ‘suspicion’ and ‘failed doping tests’ is turning the tide on non-compliance thanks to voluntary third-party certification programmes.
Sweden, Finland and Austria are the top performers in the 2021 Food Sustainability Index, with particularly strong results in managing food loss and waste and nutritional challenges.
Two thirds of all chilled sliced meats including sliced ham, chicken, corned beef and salami sold by leading grocery retailers in the UK are dangerously high in salt (i.e. >1.5g/100g) – with one in three (35%) failing to meet the national salt reduction...
The EU ban on titanium dioxide has created harmonisation across the bloc for food and supplements, but the colour is still legal in the UK as well as in medicine products, plus there is the challenge of reformulation.
International food standards body Codex Alimentarius has adopted a Framework for steviol glycosides that encompasses four different production technologies in a move that is expected to ‘benefit the entire stevia industry’.
The micronutrient content of ancient cereals and pulses is significantly richer than that of their modern counterparts. Can history help turn the tide on current issues in food quality and nutrition?
