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The Presidents of Copa and Cogeca have stated that food security and support to local farming should be key priorities for EU ministers while the risks of coronavirus are still high.
New Food's Editor questions whether the current food and drink labelling is adequate and calls for industry to develop single, standardised precautionary allergen labels so allergen sufferers can make safe choices.
The legislation would make it illegal for larger businesses to use products unless they comply with local laws to protect natural areas.
In the second of a two-part discussion on trust and collaboration in the food system, the Food Standards Agency’s (FSA) Chief Executive, Emily Miles, discusses the impact of COVID-19 and the need for better collaboration across Government.
Following years of blackmail and a nationwide food recall, Nigel Wright was found guilty of blackmail and contaminating goods at the Old Bailey yesterday (20 August 2020).
Researchers have reported that decades of harmful exposure to the insecticide chlorpyrifos might have been averted if a 1972 study had been adequately reviewed by EPA.
Streamline traceability in food and beverage testing with RFID inventory tracking.
David Tomas of Merck discusses how ISO standards relating to microbiology affect food testing laboratories and the benefits this can reap in an insightful interview.
The checklist aims to serve as a quick reference to help the food industry assess and react to situations brought on by COVID-19.
2 Sisters said the temporary move was "the responsible action to take" in order to prevent further transmission.
Carol Lever, Director of the Free Range Dairy Network, discusses the present and future state of the dairy industry, highlighting how COVID-19 has and trade deals will impact the sector.
The USDA is providing assistance after a severe derecho - a widespread, long-lived wind storm - swept through the Midwest of the US, devastating farms and agricultural practices.
The final rule aims to better protect individuals with coeliac disease, which impacts approximately three million Americans.
UK regulation currently states that red meat should have a shelf life of no longer than 10 days, but a BMPA study has provided evidence which reportedly proves it is safe to extend this.
In his latest column, Professor Chris Elliott lays bare his views on Henry Dimbleby’s National Food Strategy.
