People suffering from coeliac disease are paying up to 35% more for their weekly food shop, with a growing number of consumers unable to find gluten-free products on shelves, according to Coeliac UK.
A study of older adults who reported consuming higher amounts of ultra processed foods, as defined by the NOVA classification system, were found to have shorter lifespans.
Food Manufacture collates the most recent food and drink recalls in the UK, which includes news of meats and meat products which may not have been produced in accordance with GB food law requirements.
A series of threats to UK food security are converging to create “absolute chaos”, according to leading food scientist, as unscrupulous players seize opportunities in UK’s broken trade system.
The Food Standards Agency (FSA) has given monk fruit decoctions the green light, with the commodity consumed to a significant degree in the UK before May 1997.
After EU member states endorsed proposals to ban traditional smoke food flavours, I.T.S has responded by launching a range of ‘smoke-free’ natural smoke flavourings.
This year World Food Safety Day focuses on the topic of preparing for the unexpected – emphasising the importance of food safety culture. To mark the occasion, Food Manufacture looks at the biggest food safety challenges facing today’s industry and how...
An investigation has been launched by the UK Health Security Agency (UKHSA), together with public health agencies across the UK, following a rising number of Shiga toxin-producing E. coli (STEC) reports.
Big four supermarket Asda has expanded its back of store food donation scheme in partnership with food redistributor Fareshare and local food sharing app Olio.
A new technology that uses light to kill harmful bacteria is being tested by researchers at the University of Birmingham to see how effective it is for tackling common foodborne diseases.
Ultra-processed food (UPF), staff retention, recyclability, legislative divergence and food high in fat, salt and sugar (HFSS) are the five key challenges that the food and drink industry need to tackle, according to Campden BRI.
The Pesticide Action Network analysed results from the UK Government's residue testing programme and reported 10 different PFAS pesticides were detected in fruit and vegetables - but should you be concerned?
Changes made to pig farming practises during the 20th century led to the spread of antibiotic-resistant Salmonella around the world, new research suggests.
Two years into its three-year run, The Natasha Allergy Research Foundation has seen positive results from its clinical trial aiming to help desensitise children with food allergies using a technique known as oral immunotherapy.
After fearful speculation over what the proposed changes to Regulation (EC) 2073/2005 would hold, the draft has landed and a consultation is now underway.
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.
Global food manufacturer Mars has expanded its partnership with UN agency the Food and Agriculture Organization (FAO) as part of its bid to “further strengthen food safety”.
Commonly eaten fresh fruit and vegetables in the UK contain PFAS (polyfluoroalkyl substances) pesticides linked to a range of serious health problems, according to the Pesticide Action Network (PAN).
Bacterial populations remain stable on the factory floor despite cleaning efforts and adapt to their surroundings, according to new research from the Quadram Institute and UK Health Security Agency.
The Food Standards Agency (FSA), in tandem with Food Standards Scotland (FSS), is consulting interested parties on proposed changes to how regulated products are authorised.
The association which represents the interests of UK temperature-controlled logistics has written to the Defra Secretary with concerns over Border Target Operating Model plans to come later this year.
Matt Ball, Baker & Baker’s plant manager within its gluten-free site in West Sussex, talks about the facility’s growth in innovation and capability, and how he’s championing safety and retention in his team.
