To register email Secretariat@cams-uk.co.uk

 Registration is now open for a free online conference, run in partnership between the UK Food Standards Agency and the University of Sheffield, on Monday 9 November 2020 as part of the Economic and Social Research Council’s (ESRC) Festival of Social Science.

The COVID 19 outbreak has necessitated a move away from more traditional data collection methods and accelerated the innovative use of digital data. In partnership with the University of Sheffield, this virtual half-day event will demonstrate how digital data collection and analysis can inform our understanding of food, and outline key findings related to the digitalisation of food behaviours.  

It will cover the recent review of the FSA flagship survey, Food and You, digital self-report methods on handwashing behaviour and key findings from recent social media analysis, including COVID-19 trends in food behaviour.    

The event offers an excellent opportunity for anyone in the social science community to hear about how social science directly informs real life policy-making in a government context under rapidly changing circumstances. As well as learning about the work and priorities of the FSA and international colleagues, virtual panel sessions will provide an opportunity to discuss ideas with experts from academia, industry and policy.  

To book your place, please register using Eventbrite.  

The UK National Food Crime Unit has launched a new newsletter. 

This newsletter is intended to keep you informed of what the National Food Crime Unit (NFCU) believe to be the current issues that are affecting the food industry. It is aimed at all sectors. It aims to improve awareness of significant or new trends in the food industry in order to strengthen the overall response to food crime.

The first edition includes articles on:

• Covid-19
• Theft of Meat
• European Distribution Fraud
  (EDF)
• Food Service Sector
• Cannabis edibles - THC laced sweets
• Shellfish allergy triggered by straws
• Mass culling of birds

If you want to receive copies of the NFCU's Food Crime Newsletters then sign up at NFCU.Outreach@food.gov.uk. or become a Member of the Food Authenticity Network for free and they will be emailed, when available, with our Monthly Highlights Emails.

The Food Standards Agency’s National Food Crime Unit (NFCU) and Food Standards Scotland’s Scottish Food Crime and Incidents Unit (SFCIU) have published an assessment of food crime threats to the UK.

The Food Crime Strategic Assessment examines areas of the food supply chain which may be vulnerable to food crime, as well identifying emerging threats which need to be addressed. 

The assessment found that most food crime relates to two broad activities – either selling something of little or no value to the food chain as edible and marketable, or selling passable food, drink or feed as a product with greater volume or more desirable attributes. In practice, this could include replacing ingredients with cheaper and inferior materials, falsely extending use-by dates, or deliberately marketing unsafe products as being fit for human consumption. 

The NFCU have identified priority areas of work for this year in their control strategy. These areas include combatting the selling of dangerous non-foods sold for human consumption, preventing illegal shellfish entering the food chain, and increasing understanding of the use of online platforms to facilitate food crime. The Unit will continue its work with local authorities, law enforcement agencies and the food industry to prevent and protect against incidences of food crime and take action when they occur. 

The SSFCIU has also published its Control Strategy 2020/21, which outlines the food crime priorities and actions being taken to prevent food crime, detect and deter criminality and prosecute offenders. The Control Strategy looks to manage the threat of food crime and set out a clear path in what is a complex and challenging area. This strategy is informed by the UK’s Food Crime Strategic Assessment which FSS developed jointly with Food Standards Agency (FSA). This work assessed information and intelligence from a range of sources and was supported by contributions from partner agencies and industry.

Further information can be found here.

One of the frequently encountered types of adulteration is the adulteration of meat and animal products. In its most recent annual report [1] , the Food Fraud Network showed data that in the top ten product categories, fish and fish products take the second place, meat and meat products the third and poultry the fifth. Jointly, these three animal product categories eclipse any other product category.

There are different types of fraud that can be found in animal products. These include addition of illegal substances like melamine to milk, the treatment of tuna with carbon monoxide, and the replacement of high-quality species with lower quality ones, or even illegal ones. An example for this can be found in the publication by Fang and Zhang [2], where the addition of murine meat to substitute mutton has been reported.

Since there are many animal species that can be used for adulteration, using a species-specific PCR is often not economically viable when the adulterant species is not known. Here, the DNA barcoding approach is the better choice to cover a much wider range of species.

In the literature, numerous publications can be found that describe different primer sets to be used for barcoding. Unfortunately, not all methods have been thoroughly validated for the species they can, and, equally important, cannot detect.

The German §64 Food and Feed Law Methods Group for Animal and Plant Speciation has developed a tool that will help scientists to quickly determine which species can be detected and which cannot with a specific set of primers.

The tool, called BaTAnS – short for Barcoding Table for Animal Species – lists relevant publications, identifies the level of validation that has been performed for a specific method (and set of primers).

Read full article.

Following the previous LGC e-seminars on quantitative PCR assay design and PCR assay optimisation, this e-seminar, entitled “An introduction to quantitative PCR assay validation”, will introduce the viewer to the topic of qPCR assay validation and provide best practice guidance on how to undertake the process. The information presented will equip viewers with the necessary knowledge and skills to ensure that methods are validated and fit for purpose. Key stages in the validation process are indicated, routinely employed evaluation parameters described and critical performance criteria highlighted. Links to useful resources, additional guidance and references are also provided.

Those who should consider viewing this e-seminar include individuals currently working within the foods molecular testing area, particularly representatives from UK Official Control Laboratories, industry and members of organisations associated with the UK official control network.

The production of this e-seminar was funded by Defra, FSA, FSS and BEIS under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.

This e-seminar can be be viewed on LGC's YouTube channel at  https://youtu.be/grf4tZQOArM

The global disruption caused by COVID‐19 has, and will continue to have, a generic impact on the likelihood of many food fraud risks. It is important that food businesses keep their vulnerability assessments and risk management plans under continual review in light of ‘COVID‐effects’ to assess whether they apply to their own supply chain. These effects are layered onto existing macro‐economic trends, such as the increase in plant‐based foods, direct online sales and supply shortages due to conflict or climatic events.

In this article, John Points and Louise Manning, both members of the IFST's COVID‐19 Advisory Group, assess the evidence for an increase in food fraud as a result of the COVID‐19 pandemic and conclude that:

In April 2015, origin labelling became mandatory for fresh meat products in France.

Three years on, France’s Directorate-General for Competition, Consumer Affairs and Fraud Control (DGCCRF) conducted an investigation into beef, sheep, pork, and poultry products in France, which has revealed more than 30% fail to comply with labelling and traceability requirements. 

Read full article.

LGC is a UK National Measurement Laboratory and as such, is involved in a new initiative called the Measurement for Recovery Programme (M4R).

The aim is to help boost resilience and competitiveness by bringing together the UK’s top scientists and facilities with companies, to address problems in innovative ways. The programme can help solve analysis or measurement issues that cannot be resolved using standard technologies and techniques.

The programme can help industry with a range of challenges through:

• Provision of measurement and analysis expertise
• Investigation of the feasibility of concepts and validation of products and processes
• Supporting of new products and services which directly help the national response to COVID-19
• Helping cost reduction or improved productivity
• Increased product reliability and mitigation of in-service costs
• Advice on standards and regulatory needs.

M4R is open to all registered UK companies and can provide expert advice and support for projects of up to 20 days from partner National Measurement Laboratories, at no charge.

 If you are interested, then please contact measurement@lgcgroup.com for further information.

All eyes are on Australia’s developing winter crop as global grains markets look to Australia to offset a poor European harvest hit by drought, an international grains strategist has told local growers.

Rabobank London-based global grains and oilseeds strategist @Stefan Vogel, speaking on the bank’s Australian Grain Mid-season Webinar, said when it comes to #wheat and #canola in particular, “we are all looking for good crops in Australia to make up the shortfall caused by the poor season in Europe”.

Read full article.

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance.

Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with
traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud.

This manuscript reviews the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions are also be discussed.

Read full paper here.

Food fraud and adulteration is a major concern in terms of economic and public health.Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages.

This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques combined with data analytical methods used to not only distinguish between brand and origin of whiskey but to also detect adulteration are presented.

Read open access paper here.

USDA’s Economic Research Service (ERS) has published its annual International Food Security Assessment, which shows that the worldwide coronavirus pandemic has made food security worse.

The annual report determines how much access people in 76 low and middle-income countries have to food. The answer to that question requires tracking incomes, food prices, and other economic factors including agriculture production and market conditions.

“In the 76 low- and middle-income countries examined in the report, the number of people considered food insecure in 2020 was estimated at almost 761 million people or 19.8 percent of the total population. The shock to GDP from COVID-19 is projected to increase the number of food-insecure people by 83.5 million people in 2020 to 844.5 million and increase the share of the population that is food insecure to 22 percent.”

Read full article.

 AOAC International's Food Authenticity Task Force has developed standard method performance requirements (SMPR) for targeted and non-targeted food authenticity methods. SMPR set minimum performance criteria that food authenticity testing methods for milk, honey and olive oil need to fulfil. 

Further information was provided in a recent free-of-charge webinar, which can be viewed on registration.

Digital PCR (dPCR) has developed considerably since the publication of the Minimum Information for Publication of Digital PCR Experiments (dMIQE) guidelines in 2013, with advances in instrumentation, software, applications (including for food authenticity), and our understanding of its technological potential.

Yet these developments also have associated challenges; data analysis steps, including threshold setting, can be difficult and preanalytical steps required to purify, concentrate, and modify nucleic acids can lead to measurement error. To assist independent corroboration of conclusions, comprehensive disclosure of all relevant experimental details is required.

To support the community and reflect the growing use of dPCR, an update to dMIQE, dMIQE2020, has been published including a simplified dMIQE table format to assist researchers in providing key experimental information and understanding of the associated experimental process.

Adoption of dMIQE2020 by the scientific community will assist in standardizing experimental protocols, maximize efficient utilization of resources, and further enhance the impact of this powerful technology.

Read full paper.

The dMIQE2020 guidelines have been added to a new 'Guidelines' area of the Quality section of the Food Authenticity Network.

The effects of the COVID-19 pandemic are being felt across the food supply network.

The Chairman of our Advisory Board, Sterling Crew, has published a paper for the IFST, in which he reviews the potential food authenticity challenges created by the pandemic and the mitigation of the emerging risks and threats.

Many of the risk factors for food fraud have increased across the global food supply network due to the COVID-19 outbreak. Steps taken following the horsemeat incident and the Elliott report have strengthened the UK’s food supply network authenticity controls and helped to mitigate vulnerability to COVID-19 related fraud..Chris Elliott

The pandemic has highlighted some of the weaknesses in the nature and complexity of the global food network. The UK food industry must assure the authenticity of food by continuing to minimise the vulnerability to food fraud , by building resilience to possible future shocks and by mitigation of the emerging authenticity risks and created by COVID-19.

Read full article.

      3 key ways the pandemic impacted access to food

1. There was a lack of clarity about how much food people needed to buy.
2. The pandemic made more people unable to afford food.
3. Foodservice and hospitality businesses and their suppliers are going to feel the effects of lockdown for years.

Learning Science and the UK National Measurement Laboratory (NML) are pleased to launch Praxis, our jointly developed interactive web based training.

Visit https://praxislearn.co.uk/ for details of our new analytical measurement package – Core Laboratory Skills for Chemical and Biological Measurement Scientists – that will be ready later this summer.

Register your interest here.

The Environment Secretary Michael Gove appointed Henry Dimbleby to conduct this year-long review, and to then set out my recommendations within six months of its completion. Government will then publish an ambitious, multi-disciplinary National Food Strategy, the first of its kind for 75 years, in the form of a White Paper.

Part One of the UK National Food Strategy has been published; the recommendations cover two main themes:

• Making sure a generation of our most disadvantaged children do not get left behind.Eating well in childhood is the very foundation stone of equality of opportunity. It is essential for both physical and mental growth.

• Grasping the once-in-a-lifetime opportunity to decide what kind of trading nation we want to be.The essence of sovereignty is freedom – including the freedom to uphold our own values and principles within the global marketplace. 

Over the next year the team will speak to people from across the food chain, from farmers in the field to chefs in the kitchen. We will consult experts from around the world, as well as those whose voices are seldom heard, but who have personal experience of the failings of our food system: low-paid workers in agriculture and food production, people with diet-related diseases, farmers living on the margins, and many more.

If you would like to be involved in the conversation, please get in touch: communications@nationalfoodstrategy.org.