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The FSA Takeaway
Since Covid, there has been an increasing number of home-based food sellers, but many have failed to recognise their role as a business placing consumers at risk.
As companies work to meet seasonal demands, the risk of food fraud increases. Here’s some simple steps you can take to remain vigilant, according to NFCU’s Steve Smith.
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
Following the announcement of £19.2 million for a cross-government surveillance project to protect public health, the FSA’s Chief Scientific Advisor Professor Robin May explains why it is needed.
Food Standards Agency (FSA) Chief Scientific Advisor, Robin May, discusses the newly published ‘Consumer perceptions of genome edited food’ report, ahead of DEFRA’s announcement of next steps for the regulation of genetic technologies.