News

The Food Standards Agency (FSA) has launched new online guidance to help people buy and use food supplements with confidence, as many look to boost their health in the new year.

The FSA’s top tips for using supplements safely; 

• Check the label for dosage instructions and never exceed the recommended amount 
• Check safe levels of food supplements via the NHS website (Opens in a new window) and speak to your GP if you are considering taking higher dose supplements to ensure that you actually need them, and for advice on how long you should take them for 
• Speak to your GP or pharmacist before taking supplements if you are pregnant, breastfeeding, have a medical condition, or take prescription medicines 
• Be wary of online bargains – unusually cheap products may be counterfeit 
• Only buy from reputable sellers and take extra care buying from online marketplaces 
• If you feel unwell after taking a supplement, stop immediately and seek medical advice. 

Read full guidance.

The report for the Food Authenticity Network (FAN) 2023 Partner Projects is now available.

This report describes two projects delivered in 2023 by LGC, via FAN, which were jointly funded by Defra, Food Standards Agency and Food Standards Scotland with the aim of supporting UK analytical lab capability for food authenticity testing, ensuring industry and law enforcers have access to information on emerging/ topical analytical testing issues.

 Project 1: Open Data Project

The report describes the development and production of a searchable online 'Open-Data' tool, signposting to organisations that have food databases that contain information can be used to help verify food authenticity.

Currently the Food Authenticity Database Tool signposts to 220 authenticity databases.

If you owner of an authenticity database and would like FAN to signpost to it then please contact us at Secretary@foodauthenticity.global. 

Project 2: Compendium of Food Authenticity Testing Techniques Project

This project involved the development of a compendium of food authenticity testing techniques, designed for food industry stakeholders who do not have an analytical science background but may be required to interpret and apply the results of food authenticity analysis. The compendium is comprised of 10 sections, each covering an overview and explanation of a different technique, including Mass Spectrometry and Stable Isotope Ratio Analysis. The compendium is written at a technical level appropriate to food industry professionals with a strong scientific background, but no analytical expertise.

The Compendium of Analytical Techniques is available in the Research and Methods section of the FAN website.

This report has been added to FAN's Research Reports section.

This project conducted targeted surveillance sampling of retail food products for the Food Standards Agency (FSA) to identify emerging food safety risks and enhance the FSA’s intelligence on the food system. The programme was delivered in partnership with 3 Local Authority Official Food and Feed Laboratories (OLs) and 2 private OLs in England and Wales.

A total of 822 food samples from 24 different food commodity types were purchased from physical and online retailers in England, Wales, and Northern Ireland and were tested for compliance with relevant food regulations.

The samples were categorised into basket or frequently consumed foods, surveillance foods to inform the FSA’s knowledge of risk, and science and research foods to inform the FSA’s scientific knowledge and policy development. The overall findings showed that most foods were compliant with the testing and assessments undertaken.

Authenticity

A total of 260 samples were tested for authenticity and 94% were reported as authentic.

• When examined microscopically, 5 of the 30 oregano samples were found to contain other leaves in addition to oregano.
• Basmati rice has a unique aroma and flavour, and its cooking qualities make it a premium product. 13% of basmati rice samples tested were found to contain more non-Basmati rice varieties than is permitted.
• Out of the 30 pasta samples claiming to be made from durum wheat one was found to be unsatisfactory for authenticity with common wheat suggested to be present at a level greater than 3%.
• Also, 4 pork sausages were found to contain meat other than pork. The levels were low suggesting the presence was indicative of poor practice or cross contamination rather than deliberate inclusion. Similarly, one lamb mince ready meal contained other meat species, meaning the product was not what the buyer was expecting.

Composition

Compositional aspects of 405 samples were tested, and 87% were compliant.

• Compositional testing was conducted on orange juice which was found to be satisfactory in this regard. However, 23% of chicken ready meals and 23% of pork sausages contained less meat than declared on the label. Additionally, the fat content of milk was incorrect in 1 out of 5 samples tested.
• The claimed levels of caffeine in supplements were inaccurate in 18% of the samples tested. For olive oil samples, 17% did not match the defined profile for olive oils, and extraneous leaf matter exceeded permitted levels in 5 out of 30 oregano samples. Furthermore, 10% of fresh raw chicken samples contained undeclared added water.
• Levels of nitrates and nitrites greater than permitted were found in 3 samples of UK produced bacon. Additionally, 3 minced meat samples did not meet the claimed fat content or required collagen-to-meat protein ratios.
• A low alcohol drink was found to contain higher alcohol levels than claimed, and a non-dairy protein snack did not meet the claim related to protein content.
• Non-compliant composition in these 51 samples means that consumers are not receiving the products they expect or potentially pay a premium for.

This report has also been added to the 'Authenticity Surveys' part (2nd tab) of FAN's Research section.

The survey also reports on food safety related analytes.

This E-seminar will introduce the viewer to the subject of sampling approaches for food analysis, focusing on those used by the UK Food Standards Agency (FSA).

Food sampling involves taking a sub-sample from a larger consignment to gain insight as to its composition. It performs an essential function in providing intelligence and evidence on the safety and authenticity of food and feed on the market, supporting enforcement action, where needed, to protect consumers. The process for undertaking sampling can be expensive and resource intensive, and therefore needs to be delivered in a coordinated and targeted manner to be effective in addressing identified gaps.

This e-seminar provides information to promote a better understanding of different sampling approaches that can be used in different situations.

This e-seminar was produced by the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis, funded by the Food Standards Agency, the Department for Environment, Food and Rural Affairs, Food Standards Scotland and the Department for Science Innovation and Technology via the Government Chemist.

This eSeminar has been added to the eSeminar tab of the FAN Training section and can also be viewed here:

The UK Food Standards Agency has published a report that has developed a Cost of Food Crime (CoFC) model, which identifies and measures the economic and social cost of food crime.

Cost of Food Crime to the UK

• The total cost of food crime on the UK is estimated to be between £410 million and £1.96 billion per year.
• This is equivalent to between 0.07% and 0.33% of the UK food industry turnover each year (BEIS, 2021).
• The estimated value of fraudulent food and drink in the UK is between £296 million and £1.48 billion per year (discussed in Section 2.4 CoFC).
• The range in the estimated total cost of food crime represents the sensitivity to the volume of criminal activity, from crimes reported to estimates of total crimes (including unreported activity). Further research is required to develop the quality of data in order to narrow the range with confidence. 

The full report can be accessed here.

The UK Food Standards Agency (FSA) has published a 3-year corporate plan, which explains how their 5-year strategy will be turned into concrete actions.

In the next 3 years FSA want to:

• Maintain the current high levels of trust and confidence in the food system and FSA. 
• Maintain food standards, so that food is safe and what it says it is, and consumers can continue to have confidence in their food 
• grow our contribution to and influence on food that is healthier and more sustainable, building on the work we have started since we published our strategy 

Read the Executive Summary and the full Corporate Plan.

The Food Standards Agency launches its new five-year strategy, 2022 - 2027.

The FSA’s job, set out in law, is to safeguard public health and protect the interests of consumers in relation to food. FSA works closely with the UK Government and the governments in Wales and Northern Ireland, but it acts independently and transparently, led by science and evidence.

FSA's fundamental mission is food you can trust. This mission has remained constant since the previous strategy, published in 2015. However, the food system is evolving and the strategy to deliver this mission needs to reflect and anticipate change.

The FSA has greater responsibilities now that the UK is outside of the EU. New technologies and business models and changing consumer behaviours, means the FSA needs to think differently about how it can deliver its mission. FSA also needs to take account of growing public concern about health, sustainability and of affordability.

By food you can trust, FSA means a food system in which:

• Food is safe
• Food is what it says it is
• Food is healthier and more sustainable

Read the full version of FSA's new five year strategy here.