Cover story
food safety culture
Professor Carol Wallace of the University of Central Lancashire explains the principles behind the new concept of food safety culture and reviews current initiatives to strengthen its impact on food safety performance. Emergence of food safety culture
Blueprint for resources and waste

Businesses and manufacturers will pay the full cost of recycling or disposing of their packaging waste, under a major new government strategy unveiled by the Environment Secretary, Michael Gove, in December 2018[3]. The move will overhaul England’s waste system, putting a legal onus on those responsible for producing damaging waste to foot the bill for its recycling or disposal.

New tool provides dietary information

EFSA has launched an interactive tool that allows nutritionists and other health professionals to make quick and easy calculations using EFSA’s dietary reference values (DRV)[2].

The DRV Finder searches by population group or nutrient, allowing users to extract and combine the precise information they need from the 32 opinions on DRVs that EFSA has published in recent years. The opinions contain DRVs for water, fats, carbohydrates and dietary fibre, protein, energy, as well as 14 vitamins and 13 minerals.

planetary health
Planetary health diet

The EAT-Lancet Commission on Food, Planet, Health, was launched in Oslo in January 2019 and has subsequently been introduced in a series of events around the world[1].

Effluent treatment plants

Effluent treatment - A boardroom issue

Rich Matthews explains why boards should understand more about effluent treatment in terms of business compliance and risk.
GDPR compliance

Is your firm taking GDPR as seriously as food safety?

Philip Allott, Managing Director at Allott and Associates Ltd, explores why food and drink businesses need to pay as much attention to data protection as food safety.
The New York Bagel: a myth or reality

The New York Bagel: A myth or reality

Bagels seem to have become synonymous with New York with several food writers hypothesising about what makes this bread special. Nishita Rai of London Southbank University traces the history of the bagel, identifies popular recipes and techniques and tries to determine what makes New York Bagels unique. History of the bagel

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