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The FSA Takeaway
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.
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.
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.