A project on food safety and authenticity in Europe and China has ended after more than four years of work.
EU-China-Safe included 16 partners from 11 EU countries and 17 participants from China such as
Continue Reading EU and China food safety project ends after 4 years
A survey on herb and spice authenticity in Europe has found potential adulteration, illegal dyes and allergens.
The work was overseen by DG SANTE, the European Commission’s health and safety body, and carried out in
Continue Reading EU survey on herbs and spices finds fraud, dyes, extraneous material, allergen risks
More than half of consumers agree that food is safe in Europe but there is wide variation from country to country, according to a survey.
The EIT Food Trust Report surveyed consumers in different European
Continue Reading Majority in EU agree food products are safe, but many still concerned
Premises operating as illegal cutting plants, counterfeit alcohol, allegations of extending use-by dates, and relabeling overseas products were among cases dealt with this year by a food crime unit.
The National Food Crime Unit (NFCU)
Continue Reading Meat and alcohol on radar of food crime unit
Barriers to tackling food fraud include the cost and capability of authenticity testing, a changing mode of operation, and a complex regulatory system, according to experts.
Contributors to an overview about food fraud said evidence
Continue Reading Overview identifies difficulties in preventing food fraud
Food authenticity experts have said an increase in food fraud is inevitable because of the coronavirus outbreak.
The Food Authenticity Network Advisory Board had a meeting earlier this month and, given the disruption to global
Continue Reading Food fraud rise ‘inevitable’ because of COVID-19
A review of meat processing plants in the United Kingdom following a number of high-profile issues has spurred a series of recommendations to improve the industry.
Suggestions in the draft review will be considered at
Continue Reading Meat sector review identifies areas for improvement
According to a recent study published in the academic journal Management Science, consumers are willing to disregard a restaurant’s poor health record if they believe the products and services are “authentic.” Inspiration for the study
Continue Reading Can Restaurant Authenticity Trump Food Safety?
