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Issue 6 2016
13 December 2016 | By Cyril Chaudemanche (General Mills)
Over the course of the last decade we have seen a global evolution in consumers’ expectations. They are transitioning progressively towards healthier lifestyles and their purchasing behaviour is now mainly driven by authentic, simple and naturally healthy products.
13 December 2016 | By Jerry Houseago
Jerry Houseago, Consulting Director at NSF International EMEA details what Brexit might mean and what is already happening to the food industry in the UK...
13 December 2016 | By Veslemøy Andersen (Global Harmonization Initiative)
Veslemøy Andersen, Global Harmonization Initiative (GHI), offers an insight into the natural resistance in bacteria to biocides...
The new definitive sentencing guideline for health and safety, food safety and corporate manslaughter (the ‘Guideline’) is starting to bite in the food sector, with significantly higher fines being seen across all sizes of business.
13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI
The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...