Simon Allison

Food Standards Agency recall; further fallout from the peanut contaminated mustard! Hain Daniel's recalls Yorkshire Provender Jacket & Toast Toppers, Haricot Beans and Lentil Chilli varieties Use By: 16.20.24, as products may be contaminated with peanut which is not identified on the label. Products could be dangerous if consumed by those with peanut allergy or intolerance. I really feel for some of these smaller companies who, through no fault of their own, are having to run potentially damaging & expensive recalls because they use a mustard powder that has potentially been in contact with peanut. However this does go to prove that the product notification & recall system does work! https://lnkd.in/emMi-5sA #haccp #foodsafety #foodallergyalert #peanutallergy #foodsafetymanagement

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FOOD SAFETY EGGS; The June issue of the Lion Standard is now available to read! This month's issue includes the BEIC calling on future Government to help deliver a sustainable future for the egg industry, top chef Chris Davies backing British Lion and much more…. Egg safety is taking centre stage in the upcoming CIEH Food Safety Conference, Where I will be talking to food safety professionals about how to source and serve eggs safely. Highlighting the benefits of choosing British Lion eggs, latest research into caterer understanding of egg safety advice, the risks associated with imported eggs and the new British Lion Code of Practice for processed eggs. I am proud to be the independent scientific and regulatory advisor to British Lion. My family and I only eat British Lion Mark eggs. See the June issue here: https://lnkd.in/eTN4nEp2 Dr Lisa Ackerley, CEnvH, FRSPH Phil Slaney Kevin Coles #FoodSafety #Food #Eggs #FoodScience #FoodTechnology #Nutrition #FoodIndustry #FoodService #Hygiene#Retail #Hospitality #Restaurants #FSA #FSS #Health #PublicHealth #EnvironmentalHealth

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More action is needed for the UK food system to achieve our Courtauld 2030 GHG reduction target.     Consistent data is essential for informing the business case for action and funding. We’re making this easier by developing sector guidance and forming strategic partnerships to improve the data available to businesses.     As we continue to identify areas to accelerate collaborative action, our ongoing engagement with businesses, NGOs and policy makers has affirmed the need for us to continue improving data reporting, while also bringing the sector together to convert that data into action.     Download our latest resources to learn more:  https://lnkd.in/eKRgC4FJ #Courtauld2030 #GHG #GHGReduction

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Why do British Frozen Food Federation members enter their products into our annual awards? Does winning make a difference to a consumers view of a product? How does a winner’s logo on product packaging influence consumer buying decisions? I am often asked these questions by entrants, so we decided to find out from Vypr’s 80k strong consumer panel. The results are powerful when considering the value of awards and how to promote winning products. '54.45% respondents are more likely to select a frozen product with a British Frozen Food award winner’s logo on pack' This was great to hear, but why do they think that? '53% of Millenials place a high value on a BFFF winner’s logo, perceive higher quality and find the award particularly reassuring' '45.85% of overall consumers also view a winner’s logo on pack as a sign of higher quality' Highlights of the research show that: Older consumers (aged 55+) particularly value the safety standards implied by the logo, which suggests its potential to resonate across age groups by addressing both quality and safety. Millennials are the demographic most likely to associate the British Frozen Food Awards logo with high quality, viewing it as a trusted seal of approval. So, including an awards logo on packaging can enhance product credibility and consumer trust, especially when targeting millennials and quality-conscious shoppers. A connection between the logo and product standards in marketing communications can further strengthen consumer confidence in the frozen food category. On top of this your products are judged across the UK by 18 consumer panels of twelve people, and a panel of professional chefs, giving your product exposure to your potential market. Take this opportunity and enter the 2025 awards today with the deadline for the retail products is fast approaching on Friday 6th December (extended from the original deadline due a website outage) - do not delay! The Foodservice deadline is 31st January 2025. For more information on categories, the process, and entry forms visit: https://lnkd.in/e8qyj7ta #FrozenFood #ThinkFrozen #FrozenFoodAwards

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Vegan Product Highlights of this Week 💚 🌱 Ambrosia’s Plant-Based Custard “We know people’s diets are changing and it is our job to offer alternatives to suit all tastes and requirements,” said Daniel Jalalpour, marketing director for desserts at Ambrosia brand owner Premier Foods, Inc. Available now in store and online at Morrisons - £1.95/390g 🌱 Lurpak Plant-Based Spread The plant-based butter, which will launch into UK and Danish supermarkets on 21st August, contains only nine ingredients: rapeseed oil, coconut oil, shea oil, water, oat, culture, salt, carrot concentrate and lemon concentrate. 🌱 Palace Culture Chives & Shallots Cream Cheeze Made from fermented cashews, the vegan spread is a welcome third addition to their award-winning lineup which currently is made up by the exciting creations of Kimcheeze and Mouldy Goaty. Available in the chiller section of selected Waitrose & Partners stores - £5.95/120g 👀 Vegan Nutella and Hanuta Earlier this year, Ferrero have announced their intention to launch a plant-based version of their internationally bestselling chocolate spread Nutella in Italy. A further announcement now confirmed the launch of a limited edition vegan Hanuta alternative for Veganuary 2025 across German supermarkets. 📍Plant-Based is far from dead: valued at $44 billion in 2023, the global plant-based sector continues to expand with a currently projection to reach $85 billion by 2030 - a whopping compound annual growth rate (CAGR) of 9.95% during 2023-2030. #foodanddrink #plantbased #vegan #altprotein #plantbasedsector #veganmarket #veganbusiness #plantalternatives

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New blog!✏️ Our latest post makes the case for broad restrictions on retail promotions of unhealthy food & drink products in Scotland. We highlight evidence that supports a blanket approach as well as how proposed regulations can make a fuller impact ✅ 🔗 tinyurl.com/y3khxs7y

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It was great to get to share this work with the fantastic Cerys Jenkins-Lowe from Heart with Smart Group All to often we assume that ‘efficiency’ and sustainability directly correlate and so farmers will just get in with it. We need to remember that no farmer wakes up looking to be inefficient, if the resource, support and means already existed they’d already be that sustainable/efficient. If we want to see systemic change we need to deliver systems level support.

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With our latest report - UK Dairy: More Nutrition with Fewer Emissions – Dairy UK has called for a balanced approach to food system change, that values both nutrition and environmental impacts. Full details here: https://lnkd.in/e2D4MBDt

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As part of #BritishFoodFortnight we spoke with Tim Radcliffe, Net Zero Food Programme Manager for NHS England and Non-Executive Director for Love British Food. He shared advice around making supply chains more robust and encouraging investment in British produce. 🚜🧑‍🌾 "Whilst food miles are not a true indicator of sustainable food, it is vital that we ensure that we increase our ability to be self-sufficient in some foods. Using seasonal produce that is produced in the UK will help trusts achieve net zero targets. The two roles complement each other perfectly." 💭 #Caterers, how do you highlight British produce on your menus? #BritishFood #FoodForLifeServedHere

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We were commissioned by Zero Waste Scotland to support Tennent Caledonian Breweries Ltd. to understand where circular economy opportunities exist for its brewery operations. Through our bespoke Circular Economy Assessment, we investigated everything from production to consumption, analysing how the brewery could reduce waste and uphold sustainable business practices. This included identifying and shortlisting circular intervention opportunities for Tennent’s to explore, alongside clear recommendations of the resources, support and activities required to mobilise these opportunities. Through desk-based research, interviews, workshops, and a multi-criteria analysis, our team generated 144 ideas. From establishing the benefits of green brewing to developing an own brand Scottish yeast extract, five options were eventually selected for Tennent’s to pursue. For each of the five options a detailed Action Plan was developed to map the route to implementation between now and 2030, charting a course for circularity across the business. We are proud to be part of this pioneering project with Zero Waste Scotland and Tennent’s Caledonian, championing sustainability in the brewing industry. #CircularEconomy #SustainableBusiness #Sustainability

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3 in 4 On Premise consumers in Britain drink hot beverages in the out-of-home, including their iced varieties ☕ 🧊 Andy Hodgson reveals that consumers are looking beyond cost and cup size when making buying decisions. It's no longer enough for suppliers to simply provide a product, it's essential to work with operators to meet consumers' evolving needs. Explore the latest in hot beverages - https://lnkd.in/g9nmXni5 #OutOfHome #HotBeverages #ConsumerTrends #Coffee #PurchasingDecisions

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With consumers’ habits and preferences evolving fast, CGA by NIQ’s new ‘Food Insights Report 2025’ sets out the key developments and growth opportunities for On Premise suppliers, wholesalers and operators. Stay ahead of the curve in food trends, give guests what they want, and optimise ranges and new product development. Find out more - https://lnkd.in/gR-kvUZd

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💡Supporting large AgriFood businesses through Dunbia’s innovation journey towards low carbon beef. Dunbia Group is innovating to solve complex industry challenges including producing lower carbon beef with support from our AgriFood team and the Department for Environment, Food and Rural Affairs (DEFRA) Farming Innovation Programme, delivered by Innovate UK. Watch the recently launched case study video to discover: - 📝 How our AgriFood team can help support you through the Innovate UK grant funding process - 💡How to create a strong innovation pipeline - 🌐 How to connect with over 10,000 potential partners within our AgriFood supply chain network Find out more > https://ow.ly/Yiuz50T1RiE #AgriFoodImpact #FarmingInnovationProgramme

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Today we've published 'Our Food 2023: An annual review of food standards across the UK.' It is the third in a series of annual reports with Food Standards Scotland since the UK left the EU. Our Food 2023 is an evidence-based assessment of food standards across all four nations. Our analysis suggests that food standards in the UK remained stable during 2023. Yet there are questions about the resilience of our food system for the future. So, we are highlighting three areas that government, businesses and regulators need to work together to address. 1️⃣ More needs to be done to ensure that consumers can access safe, nutritious food against a backdrop of rising prices 2️⃣ After a long-term decline in numbers, pressure on the local authority workforce continues, with a significant backlog in the number of food businesses awaiting inspection 3️⃣ Without a reliable and secure resourcing model for Official Veterinarians, there is increased risk of disruption to the UK meat chain in the years ahead due to staff shortages, as well as increasing costs that will be passed on to businesses and consumers We’re asking government, industry and regulators to work together on these and the other challenges highlighted in our report. The cooperation of everyone in the food system, from government departments and food businesses, to our colleagues in local authorities, remains essential for ensuring people have access to safe, healthy and sustainable food. Download the full report now: https://lnkd.in/eEzEWDik #FoodStandards - Heddiw, rydym wedi cyhoeddi ‘Ein Bwyd 2023: Adolygiad blynyddol o safonau bwyd ledled y DU’. Dyma’r trydydd mewn cyfres o adroddiadau blynyddol ar y cyd â Safonau Bwyd yr Alban ers i’r DU adael yr UE. Mae Ein Bwyd 2023 yn defnyddio tystiolaeth i asesu safonau bwyd ar draws pob un o’r pedair gwlad. Mae ein gwaith dadansoddi’n awgrymu bod safonau bwyd yn y DU wedi aros yn sefydlog yn ystod 2023. Er hynny, mae cwestiynau’n codi o ran gwydnwch ein system fwyd at y dyfodol. Felly, dyma dynnu sylw at dri maes y mae angen i’r llywodraeth, busnesau a rheoleiddwyr gydweithio arnynt i fynd i’r afael â’r cwestiynau hyn. 1️⃣ Mae angen gwneud mwy i sicrhau bod defnyddwyr yn gallu cael gafael ar fwyd diogel a maethlon, er gwaethaf y cynnydd mewn costau 2️⃣ Ar ôl gostyngiad hirdymor mewn niferoedd, mae’r pwysau ar swyddogion iechyd yr amgylchedd a safonau masnach mewn awdurdodau lleol yn parhau’n drwm, gydag ôl-groniad sylweddol yn nifer y busnesau bwyd sy’n aros am arolygiad 3️⃣ Heb fodel dibynadwy a diogel ar gyfer cyflogi milfeddygon swyddogol, mae mwy o risg o amharu ar gadwyn gig y DU yn y blynyddoedd i ddod oherwydd prinder staff, yn ogystal â chostau cynyddol a fydd yn cael eu trosglwyddo i fusnesau a defnyddwyr Rydym yn gofyn i’r llywodraeth, y diwydiant a rheoleiddwyr gydweithio ar yr heriau hyn a’r heriau eraill a amlygwyd yn ein hadroddiad. Lawrlwythwch yr adroddiad llawn ➡️ https://lnkd.in/e2cXZnxj

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