Posted on Dec 10, 2018
Returning from the final EU Food Integrity conference - a meeting of thought leaders in the world of scientific methods to combat food fraud - I must confess to a feeling of Deja vu. I have been here before and listened to several the same scientists (all of whom I greatly respected). I sat in similar darkened auditoriums and wandered around other poster sessions brimming with complex diagrams, details and data; navigated trade displays from leading scientific providers; and networked with friends and colleagues, regulators and providers. On previous occasions, as with this one, we all had a common purpose – a desire to make food supply chains safer.
Posted on Dec 06, 2018
The terms ‘food authenticity’ and ‘food integrity’ are bandied around a lot (particularly by those working to support food supply chains) and the state of ‘integrity’ has become something like the pot of gold at the end of the rainbow. We can see the rainbow (problem) but can never get to the desired outcome (food integrity), or that’s how it seems, at least.
Posted on Dec 03, 2018
Writing about another Nigella, or a new form of food fusion, could be quite the way to grab the attention of those interested in food systems. Sadly, however, this post is about a new theory of the relationship between all things food; and where those relationships overlap and compete.
Posted on Nov 21, 2018
Nearly 100 years ago, the first inflight meal was served – for 3 shillings (around £6 in 2018 terms). Passengers aboard a London-to-Paris flight could purchase a pre-packed lunch, consisting of a sandwich and fruit. Fast forward to today and some airlines still offer the ability to purchase pre-packed lunches (although add in a considerable amount of packaging) but there are also other meals available that are optimistically described as ‘gourmet’ by airline marketing departments.
Posted on Nov 14, 2018
Front of house or wait staff are the conduit between kitchen and mouth, they can provide information about food ingredients, presence of allergens, portion size etc. While chefs rule the culinary creations, the front of house staff make sure that the right food goes to the right person. Is it time to rethink these roles and how front of house could improve the way with which we interact our food?
Posted on Nov 12, 2018
National and international regulatory bodies set guidelines for food production, storage, transportation and sale. As part of these regulations, they identify what the allowable amount of contaminants are for different food groups and it may come as something of a surprise to know that the food we eat is not ‘sterile’.