In this week's news: the FSA consultation, plant-based and foodborne bacteria
FSA launches consultation into authorisation of regulated products
A consultation has been launched by the Food Standards Agency (FSA) and Food Standards Scotland (FSS) concerning proposed reforms to the current regulated products authorisation process.
The regulators have emphasised that they are looking for feedback on two proposed changes to the way they authorise regulated products, claiming that these alterations “will help [them] keep pace with innovation in the food industry, giving consumers a better choice of safe foodâ€.
Currently regulated products, such as food additives and flavourings, must undergo safety authorisation before sale. In order to carry this out, the FSA and FSS conduct “robust†risk analysis, and also advise UK ministers in England, Wales and Scotland on product sale approval.
Plant-based: finding the recipe for success
Here Anthony Warner discusses how the plant-based market is contending with economic pressures and Homepride’s adaptations in a premium-heavy sector.
I am a development chef by trade, and I worked for many years developing recipes for large cooking sauce brands. For decades, the biggest selling cooking sauce in the UK was the Homepride tinned Curry Sauce, a product that made the company I worked for a huge amount of money. It was widely seen as old fashioned, inauthentic, cheap and poor quality, but consistently outperformed every other cooking sauce on the market.
New research furthers industry understanding of foodborne bacteria survival in food preparation environments
Scientists from the Quadram Institute and UK Health Security Agency?have discovered that bacterial populations remain stable on the factory floor despite cleaning efforts in ready-to-eat food production facilities.
In 2019, six people died from a Listeria outbreak caused by contaminated ready-to-eat foods served in a number of hospitals across the UK. In light of this, scientists are now performing vital research which helps to understand how these pathogens can persist in ready-to-eat food preparation environments.
Listeria monocytogenes?is a foodborne bacterium that causes an illness called listeriosis. Symptoms for healthy individuals include a high temperature, aches and pains, feeling or being sick; but infection in those who are pregnant, elderly or immunocompromised can lead to death.
Net Zero farming: a recipe for food insecurity in the UK?
In this article, Professor Chris Elliott examines the ramifications of UK’s Net Zero farming policies on food security, amid concerns of impending shortages and environmental impacts.
I attended a lecture recently on the topic of food and farming in the UK in relation to the Net Zero objective. It was an insightful?and thought-provoking lecture and I learnt some new aspects and challenges that climate change in particular will bring to meeting the target.??
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However, the lecture and many other sources of information and personal knowledge did leave me with the feeling that if the UK Government’s Net Zero farming policies continue on the course they are on,?without any meaningful policies on food security, the UK faces a very worrying future in terms of having enough food for the growing population.?
Supply Chains Report by New Food
In the first Core New Food Report for 2024, we take a deep dive into supply chains in the food and beverage industry, spotlighting the intricacies of ethical sourcing, Brexit import checks, and overarching supply chain hurdles across the world.
- Understand Sir Roger Goodwill’s “serious concerns†regarding Brexit border regulations following the implementation of the Border Target Operating Model (BTOM)
- Find out Dr Chetan Parmar’s stance on impending challenges such as tighter legislation and climate change for the food and beverage industry
- Discover the key impacts of Cargill’s Cocoa Promise a decade into its journey.
This essential report fuels you with industry knowledge that equips you to make informed decisions for your organisations and for our sector collectively.
Episode 51: committing to ethical sourcing Part 1 with David McDiarmid
In the first part of New Food’s podcast series on ethical sourcing, Josh and Grace speak to David McDiarmid, Corporate Relations Director of Princes, to find out how the international food and beverage manufacturer has committed to making its vast supply chain more visible.
In this episode, McDiarmid also delves into the work Princes has done to ensure that its ingredients are ethically sourced and sheds light on the importance of clear communication with suppliers to enhance transparency, sustainability and breaking down cultural barriers.?
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Launch your career in food: How to navigate the food career network to ensure your success
If you are looking to start your career and are interested in food and drink, this webinar provides a great learning and development opportunity on how to kick-start your job and career search.
In less than an hour you'll learn from the best about how to find your first job role or make that important next move on your career journey.