How to develop and validate cooking instructions
Most UK adults ‘always’ or ‘often’ use on-pack cooking instructions, so how can food companies ensure they...
Using regulatory insight to aid commercial resilience
Three industry drivers – environmental sustainability, health and wellness, quality and safety – dominate the...
Proposal for a ban on PFAS in the EU and the implications for the food industry
The European Chemicals Agency (ECHA) has published the proposal restricting around 10,000 per- and polyfluoroalkyl...
Regulatory strategies to reduce global obesity and heart disease
Governments and industry bodies worldwide have developed various approaches to understand the relationship between...
Mitigating against emerging foodborne pathogens
Current food safety legislation offers good coverage of established foodborne pathogens and spoilage organisms, but it...
Use by or best before: time to reconsider which you use?
Sustainability is a key driver of change in food production today and food producers and retailers are striving to...
Amendment to nutrition and front-of-pack labelling for processed foods in Colombia
To address the high and rising prevalence of obesity and diabetes, Colombia’s Ministry of Health has introduced...
A step-by-step approach to achieve novel food approval is essential for a successful launch
A proprietary Vitamin D2 mushroom powder has recently been approved as a novel food by EFSA (European Food Safety...
What’s the latest with e-labelling for food and beverage products?
Alternatives to physical labels – such as electronic labelling (e-labelling) – are gaining ground in the food and...
Food supplements: Four steps to a compliant product launch
Consumers are increasingly on the lookout for ways to improve their physical and mental health. With the emergence of...
