Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
List view / Grid view
The FSA Takeaway
In a keynote speech as part of Food Integrity, Chief Executive of the Food Standards Agency Emily Miles explains why transparency is such a crucial part of food regulation, and issues some stark reminders of what can happen when transparency is eroded.
Rick Mumford from the FSA explores the honey supply chain and the unique issues that can put it at risk of food fraud.
In the latest FSA Takeaway, two experts discuss some key findings of the Food Allergy and Intolerance Research Programme, how good quality research informs the FSA’s work, and where its next study will lead.
Robin May, Chief Scientific Advisor at The Food Standards Agency (FSA), discusses DEFRA’s consultation into the regulation of genetic technologies and urges the public’s participation in the scheme.
Mark Willis, Head of Contaminants and Residues Branch, FSA, outlines some FAQs around the new regulated products process following the end of the Brexit transition period.
Risk analysis and UK authorisation of substances in food and feed – what you need to know for January 2021
Phil Flaherty, Head of Risk Analysis and Trade Policy Unit, FSA, offers clarity on soon to come changes related to risk analysis and UK authorisation of substances in food and feed.
Rick Mumford, the FSA’s Head of Science, Evidence & Research explains how a new research project is being used to help protect consumers from foodborne illnesses.
With a year to go until the introduction of a new allergen labelling law, the FSA’s Director of Policy Rebecca Sudworth explains its importance for consumers and how businesses can prepare.