In this week's news: vegan label caution, prevent E.coli contamination, reshaping food culture
FSA urges vegan label caution for those with food allergies
In its latest campaign, the Food Standards Agency (FSA) has spotlighted the risk that food labelled as 'vegan' can pose to those living with food hypersensitivity.
New research carried out by the Agency has revealed that 62 percent of people who react to animal-based products, or who buy for someone who is, are “confident” that products labelled ‘vegan’ are safe to eat, something that the FSA has said is “incorrect and may be putting them at risk”.
Does refrigerating lettuce prevent E.coli contamination?
A new study has sought to investigate why some leafy greens are more susceptible to E.coli contamination than others, and why refrigerating others might not actually help things.
Leafy green vegetables are important sources of dietary fibre and nutrients, but they can harbour harmful pathogens. In particular, lettuce has often been involved in outbreaks of foodborne illness across the US.
Changing appetites: adapting to evolving tastes in processed foods
As the UK confronts a shift away from ultra-processed foods, WellEasy’s Sonny Drinkwater urges industry adaptation, prioritising transparency and healthier alternatives in response to changing consumer attitudes.
Alarm bells are ringing across the UK food landscape. Despite being one of Europe’s top consumers of ultra-processed foods (UPFs), with over half our daily calories coming from this category, consumer attitudes are changing.
Lunch liberation: catering to twenty-first century employees
Matt Ephgrave, MD at Just Eat for Business explains how hybrid work has been reshaping food culture and why tech-driven solutions can revolutionise workplace catering.
Workplace culture has undergone a dramatic transformation in recent years, with the adoption of hybrid working one of the most significant reasons for its evolution. Fast forward a few years from the pandemic, and hybrid working has well and truly shown its staying power, with many workers continuing to split their time between the office and home.
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New Food Issue 4 2023
Issue 4 2023 of New Food is out now – download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.
Our exclusive content features unmissable food safety analysis, stories from the very cutting edge of food manufacturing, plus a look at some of the most important trade narratives dominating our industry at the moment.
New Food wants to hear from you!
Next week, Josh and Grace will be interviewing Emily Miles, Chief Executive of the Food Standards Agency for our Food To Go podcast... In the last few months alone there have been some significant developments in the world of food safety but we want to know what questions you have for the FSA below in the comments section. If you don't listen to FoodToGo already then click the link to access our latest episode, where we speak to Jorge Hernandez, Quality Assurance VP at The Wendy's Company, all about AI in the sector.
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