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FOOD SAFETY RECALL ROUND-UP 5-17 SEPTEMBER

Recalls: Choking hazards, allergens, and glass

Recalls: Choking hazards, allergens, and glass

In this, the latest edition of FoodQualityNews.com's recall round-up gallery, we've got choking hazards, glass contamination, allergens, and Clostridium botulinum.

Related news

News in brief

Eagle and AIS join forces to offer meat fat analysis service

Eagle Product Inspection has partnered with Advanced Inspection Services (AIS) to offer meat manufacturers fat analysis on a contract basis. 

Convenience is key - but what does this mean for food safety?

Convenience-driven consumers also expect higher food quality and more adventurous options, says the Cofresco Forum.

Scientific breakthrough in control of deadly pathogen

Scientists believe they may have found a new weapon in the fight to control the deadly foodborne pathogen Clostridium botulinum, as they have discovered genes that are crucial for its germination.

New Zealand infant formula acquisitions 'key to restoring...trust': Nutricia ANZ

Nutricia Australia New Zealand’s (Nutricia ANZ) acquisition of Kiwi infant formula businesses the Sutton Group and Gardians is “key to restoring" consumer confidence lost as a result of the 2013 botulism scare.

Global Industry News

What would a Scottish vote for independence mean for food? from FoodNavigator.com

As Scots head to the polls today, FoodNavigator asks, how would an independent Scotland affect the food industry there and in the UK as a whole?

Bühler Aeroglide to assess industrial-sized conveyor dryers for food production from FoodProductionDaily.com

Convection conveyor dryers can be a major source of lost revenue in food production and industrial applications with some operating 30% below their efficiency level, according to Joe Tordella, manager, Field Engineering, Bühler Aeroglide. 

FDA survey shows excellent compliance for gluten-free labeled foods, but what about non-labeled gluten-free? from FoodNavigator-USA.com

Almost 99% of foods labeled as gluten-free in the US are in compliance, with 1.1% mislabeled/misbranded because of the presence of gluten above an acceptable threshold. But the numbers are far higher for non-labeled ‘gluten-free’ foods, says a new survey from the FDA.

Turning emotions in to actions: Why do consumers spend more on ethical products? from FoodNavigator.com

Ethical consumption, and consumer willingness to pay more for ethical products, is motivated by a need to turn emotions about unethical practices into action, say researchers.

Spotlight

Transparency need for Salmonella control and assurance
DISPATCHES FROM GLOBAL FOOD SAFETY, MADRID

Supply chain knowledge crucial to prevent chocolate contamination

Understanding at what points Salmonella is a risk in the cocoa supply chain is vital to give...

Safety considerations a must when reformulating product
DISPATCHES FROM GLOBAL FOOD SAFETY, MADRID

Innovation presents food safety challenge – SHS

Growing innovation in the drinks industry with products such as functional beverages is challenging traditional food safety...

Industry experts join us to tackle foodborne outbreak challenges
FQN Food Outbreak roundtable on September 24

FQN to host roundtable on foodborne outbreaks

FoodQualityNews is to host a roundtable debate later this month on the topic of foodborne outbreaks.

‘We have fragile consumers with specific needs’, says Danone Nutricia
DISPATCHES FROM GLOBAL FOOD SAFETY, MADRID

Danone Nutricia: The more we know the more we have to solve

Industry development meaning potential food safety hazards are detected more than ever before is leading to a...

3M discusses changing needs for food safety
DISPATCHES FROM GLOBAL FOOD SAFETY, MADRID

Changing food landscape: ‘I need a passport, food doesn’t’

The landscape of food safety is changing with shifting consumer diets, enhanced legislation, globalization and increased public...