More than half of people with food allergies have had an allergic reaction due to mislabelling or unclear food packaging, a GS1 UK study has uncovered.
In the February 2024 edition of the Food Manufacture podcast, hosts William Dodds and Bethan Grylls speak to the founder of inclusive bakery Just Love Food Company.
From the ‘world’s first’ flavoured Brazil nut snack to an organic option for oat milk drinkers, Food Manufacture explores a host of new food and drink NPD in this round-up of new product launches.
A common anti-caking agent widely used across a number of food and drink products could promote the development of coeliac disease in people, according to researchers at the National Research Institute for Agriculture, Food and Environment (INRAE).
Almost three quarters of consumers believe vegan food products contain no ingredients derived from animals, highlighting the potential risk to people with food allergies in the absence of vegan labelling laws, according to a new study.
Recalls and alerts in the US and EU climbed in 2023, while the governing bodies for food safety in the UK, Canada and Australasia reported improvements from 2022.
From marching mycotoxins to navigating labelling regulations, we explore the challenges and solutions surrounding recalls and retaining integrity in your business in this episode of the Food Manufacture Podcast.
Food Manufacture speaks to four experts, including free-from manufacturers Moo Free and Kirsty’s, around managing allergens within your factory and supply chain.
Cross-reactivity in allergen tests is not often spoken about. But waiting until you get a positive result to understand this is too late. Alison Johnson explains…
Yesterday (1 October 2023) marked two years since Natasha’s Law came into force. Here, Rebecca Ironmonger of Roythornes Solicitors’ food regulatory team takes a look at what the impact has been of the law since its implementation.
Undeclared allergens including milk, soya and gluten continue to spark recalls of food and drink, as manufacturers pull products from the shelf in response to potential choking hazards and labelling errors.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
In this month’s Food Forensics column, Alison Johnson looks at the different testing options to confirm your vegan product claims and some interesting outliers you may encounter.
With food recalls making headlines more often than not, Alison Friel, director of food consulting and training at NSF, takes a look at how you can safeguard against this growing threat.
Children with allergies are excluded from 95% of birthday cake options in UK supermarkets, according to research by food intolerance specialist YorkTest.
This month Alison Johnson explores the advantages and limitations of different speciation testing which is used to ensure food safety and authenticity to help you choose the right technique.
Katrina Anderson, associate director and Sian Edmonds, senior associate at Osborne Clarke, discuss five stages to navigate when developing and commercialising a new alternative protein product.
Less than half (47%) of UK adults trust that manufacturers have correctly identified all the allergens in their products, according to a new report from High Speed Training.
Ensuring food quality and safety control across all products is tough when the supply chain is subject to constant change and frequent ingredient substitution, but there are tips and tricks to help.
Experts from Tesco and global herbs and spices supplier McCormick & Company will form part of a panel tackling traceability and compliance in a volatile market in our free webinar on 25 May.
The impact of the conflict in Ukraine has been well covered in the media, but what is the likely impact of this global supply disruption on food fraud and food authenticity?
The Food Standards Agency (FSA) and Food Standards Scotland (FSS) are today advising consumers that some food products labelled as containing sunflower oil may instead contain refined rapeseed oil.
At the fore of every well operated food and drink factory is a strong culture of health and safety, but what are some of the challenges still plaguing manufacturers and how as the spread of COVID-19 affected the way we keep employees safe?
The Food Standards Agency (FSA) has launched a consultation to gather views from businesses and consumers on the use of precautionary allergen information and labels, often written as 'may contain' on food packaging.
Food Manufacture is running its usual free annual Food Safety Briefing on 6 October online from 3pm to 4.30pm, featuring experts tackling topics ranging from allergens to ensuring robust HACCP plans and audits.
Food allergy-stricken Brits need more transparent information about allergens in foods, with one in six unable to identify any in common food groups and 62% too embarrassed to ask about ingredients when eating out.
Allergen labelling is changing for foods pre-packed for direct sale (PPDS) and the Food Standards Agency (FSA) has published new resources to help food businesses prepare.
Food safety consultant Alec Kyriakides outlined three areas to focus on to enhance consumer protection at the Society of Food Hygiene & Technology's online summer lecture.
Regulation of precautionary allergen labelling (PAL), such as 'may contain ...' is 'desperately needed', according to Apetito's group technical manager Iain Mortimer, making the Food Standards Agency's (FSA's) review...
The creation of a national register to record severe allergic reactions to food could speed up investigations into similar incidents and help prevent future cases, according to the Chartered Institute of Environmental Health (CIEH).
Food Manufacture's free-to-access Food Safety Briefing webinar, which covers topics ranging from food fraud and detection and inspection to allergen and pathogen management, goes live in just two days.
Even technical experts sometimes confuse validations with verifications, but both are crucial aspects of food safety processes, as is the 'worst-case scenario' approach, argues Chris Thompson, technical manager at Vestey Foods UK.
Finsbury Food Group, the cake manufacturer supplying supermarkets including Tesco and Sainsbury's, has turned its Hamilton Celebration Cake factory in Scotland into a nut-free site, offering consumers additional reassurances regarding allergen labelling.
Product recall guidance vital for tackling allergen contamination and labelling errors, plus advice on contingency planning and use of technology for cost-effective recall management were presented at an exclusive webinar on 17 March.
Food For Progress is recalling a small number of packs of its Oumph! The Burger product because it could contain milk, which is not mentioned on the label.
The likes of jackfruit, tempeh and seitan are likely to appear much more frequently on supermarket shelves in 2020 as the plant-based boom continues, an ingredients supplier has claimed.
