News Articles Tagged with 'food authenticity'

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Fera regularly share news and insight around a range of subjects across the agri-food chain.

    Proteomics: a valuable new scientific tool in the fight against food fraud
    As consumers, we have the right to know what is in the food we buy and where our food is coming from. Yet today’s food chain is of unprecedented complexity and span, presenting greater risks in relation to safety and authenticity. So clear and correct labelling of food and drink products is vital. Read more
    National Food Strategy
    The UK awaits the independent review from Henry Dimbleby which will direct the National Food Strategy. The Strategy will address food integrity (= safety and security) whilst reducing environmental impact. Read more
    Manuka Honey Authenticity Testing
    Manuka honey is derived from bees that forage on the Manuka bush (Leptospermum scoparium) and has been demonstrated to exhibit significant non-peroxide antimicrobial activity (NPA). This antimicrobial activity is in addition to the peroxide activity found in honeys that contain glucose oxidase and is thought to be unique to Manuka honey. The sum of the peroxide activity and the non-peroxide activity is known as the total activity (TA). Read more
    Food Fraud 2017 - 3 May 2017
    2017 is being heralded as the 'year of transparency' in attempt to satisfy customers who want to know more about the content of their food and its origins. In latter months of 2016 there was an increase in recalls from sunflower seeds to flour to powdered milk. Read more
    Scientific Breakthrough Identifies Genuine Mānuka Honey
    The Unique Manuka Factor Honey Association (UMFHA), the independent industry body for Mānuka honey, today announced that it has validated a number of unique signature compounds found only in genuine Mānuka honey. These findings are the result of over five years of scientific research with UK-based Fera Science and other international research contributors. Read more
    New test can find amount of 'added' phosphates in prawns
    In the seafood industry to reduce thaw drip, improve texture and appearance of fish fillets synthetic polyphosphates have been used in frozen produce. More worryingly though, soaking in polyphosphate increases the update of water adding weight to produce and potentially increasing the cost of the goods. Whilst this practice is permitted declaration of the food additive is required. Read more
    New test can find the species origin of gelatine-based products
    With accurate labelling of food a growing concern for consumers and the food industry increasingly subject to scrutiny, testing to ensure products meet legislative and labelling requirements is essential to securing public confidence. Read more

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