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Allergen labelling for foods prepacked for direct sale (PPDS)

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Food innovation and product design – 5 key considerations to create products consumers will love

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Trending in food and drink

Ethylene oxide residue testing

Ensure the quality and safety of your products and protect your brand reputation with ethylene oxide and 2-Chloroethanol residue testing.

That’s a wrap - reducing food waste through sustainable and smart packaging

While packaging waste is a critical issue, it must be considered alongside the issue of food waste. Projects in food packaging, such as the Glopack project, aim to help delay spoilage across the food production cycle.

Plant based solutions

Due to increasing consumer considerations around sustainability, ethics, and health, the demand for plant-based products is soaring.

News updates

Understand UK HFSS legislation in 3 points

The new series of restrictions on the promotion of foods that are high in fat, sugar and salt (HFSS) comes into force in England and Wales in October 2022.

Are you following developments in precautionary allergen labelling and information?

This blog discusses precautionary allergen labelling/information (often referred to as ‘may contain’ statements) and details recent developments in this area.

Pet foods and the unknown risk to human health

Over the years, the pet food industry has suffered several foods scares resulting in adverse health effects to those owning pets and financial impacts. In the past 3 months alone, there have been several UK Food Standards Agency (FSA) food alerts and one Department for the Environment, Food and Rural Affairs (Defra) import ban relating to pet foods.

Bubbles in bread and aerated chocolate – it’s just air but it matters

Texture is one of the key elements to the commercial success of food. Developing or reformulating products typically requires the production and evaluation of many processes and recipe variations to identify those that give the required structure and texture.

Meat testing – ensuring quality and safety

Testing of meat and meat products can be used to assess quality, safety, performance and compliance with prescribed standards, both external and internal, and legislation.

Reformulation can lead to cost savings and increased sustainability

With consumers increasingly looking for healthier alternatives but the same great taste, the pressure was on for our client, a well-known bread manufacturer. This client came to us to reduce the fat content in its gluten-free bread while maintaining the same great sensory quality and cost.