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Natasha’s Law has been brought forward with the best of intentions. However, it is said to raise questions in terms of implementation and whether it is the best way to protect consumers. How can businesses, especially small independent operators, comply? Bob Witney discusses.
Orsi Dézsi, Business Unit Manager of Nonfood Compounds & Food Contact Materials at NSF International, explains the context of the regulations, standards and trends around food-grade lubricants and why they should be considered a valuable part of your food safety strategy, rather than a tick box issue.
As the health conscious craze continues to surge in popularity among consumers, the demand for clear labelling and nutritious, buzz-word ingredients becomes ever more important.
Rob Chester, Managing Director of Food at NSF International in the UK, considers how much progress we have made with technology, specifically blockchain, for food safety in the last year and advises that we need to stop talking the talk and start walking the walk...
Stephanie Ludwig explains why it’s vital to choose a food-grade lubricant that conforms to all regulatory requirements – and how you can be sure that it does.
Retailers are increasingly feeling the effect of sustainability-driven industry disruptions. Already feeling their margins pinched, retailers are among the first to gain or lose a competitive advantage from changing consumer demands for sustainable products, and retailers are aligning with these changing consumer demands...
Industry expert Andreas Adam answers some essential questions.
Stephanie Ludwig explains why it’s vital to choose a food-grade lubricant that conforms to all regulatory requirements – and how you can be sure that it does.
In five years’ time, how will best practice look for food safety in light of technological developments?
New protocol helps consumers identify animal products that do not contribute to growth of antibiotic-resistant bacteria.
8 November 2016 | By NSF International
TraQtion has been developed by NSF International, taking best practice from over 70 years of product safety and quality experience, to provide companies with full visibility of their product, supplier and process information...
GFSI…FSMA…HACCP…FSCS…all of these used to be buzz words in the food industry but are no longer mere buzz words. They are now all key drivers behind ensuring chemical products, specifically lubricants and cleaners, are safe to use in the food processing environment. Over the past five to 10 years, product…
The aim of this article is to review the impact of Food Grade Lubricants (FGL) in the food industry and the implications for the manufacturers of FGL with ISO 21469:2006 ‘Safety of machinery-Lubricants with incidental product contact-Hygiene requirements’, as well as the compliance with relevant legislations.
26 April 2016 | By New Food
The science of turmeric; The booming industry of sports supplements; Health & nutrition roundtable; Vitafoods Europe show preview; NSF certifications for dietary supplements and sports products.
