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I have received a query from Heid Flyps, Clarebout Potatoes, about determining the species origin of fats especially goose and duck fat.
If anyone has any experience they can share or knows a laboratory that can do such an analysis, please could you
Read more…LGC, in its role as Government Chemist acts as impartial referee for disputes over suspected food adulteration. Through independent analysis, the ‘Government Chemist function’ enables consumer confidence in food safety
D
Read more…Julia has sent a query to the website about the adulteration of cocoa butter. Can anyone help to answer the following questions.
Which products this issue would be likely to affect? Any high risk ingredients and countries of origin of supply?
Read more…Hi
I am sure that you will have seen the attached (the BSI versions have been extensively circulated in the food and feed sectors) but just in case not I attach here.
In my opinion this just emphasises the importance of BSI/CEN, particularly post-Bre
Read more…Hi All
You will have seen the attached FSA/FSS Consultation (see:
http://www.food.gov.uk/news-updates/help-shape-our-policies/adulteration-of-food) and attached document.
I am a little confused now between the relative roles of Defra (which is not
Read more…Hi All
Those who pick up the Daily Mail may have seen:
Someone pointed it out to me. All good jou
Read more…Hi All
To update, you will be interested to see the attached. This is the current outcome from the circulation of the CEN questionnaire on authenticity. I received no useable responses to my news item. As a result BSI abstained from responding.
Read more…A useful general review on methods for food authenticity was published in 2010. The review highlights the practical challenges faced in developing authenticity methods, and focuses on the techniques that have been the most successful (stable isotope
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