The Total Diet Study (TDS) represents the average UK diet and is used to estimate the dietary exposure of the general UK population to a range of chemicals in food and make assessments on the safety and/or nutritional quality of food.
The key principle of a Total Diet Study (TDS) is that it is representative of the whole diet.
Key findings from research on sampled scones produced in Northern Ireland (NI) shows wide variations in portion size (g) and nutritional information (energy, sugar, fat, saturated fat, fibre and salt). The results will inform targeted interventions within the bakery sector, supported by technical expertise from academic institutions, to increase the availability of healthier products in local coffee shops, cafes and bakeries.
Obesity is one of the most important public health challenges currently facing Northern Ireland (NI) with 64% of adults and 27% of children aged 2-15 years old here classified as overweight or obese.
This programme aims to identify Campylobacter contamination and production practices within the UK broiler population to potentially target ways to controlling Campylobacter in slaughterhouses.
The monitoring programme aims to identify differences in prevalence and/or levels of Campylobacter contamination and production practices within the UK broiler population which could potentially be used to targ
This project studied how Campylobacter is transferred from live birds to carcasses during processing in slaughterhouses. The study also looked into methods for reducing this cross-contamination, and reviewed methods of disinfection.
Campylobacter has been and remains a priority for the Food Standards Agency and it is well understood that a major source of Campylobacter in food is through contaminated poultry meat.
Insight project building on a 2015 consumer segmentation to identify different consumer attitudes to food safety, hygiene and preparation. This research focused on improving understanding of attitudes and behaviours towards a wide set of food related topics.
Research exploring interest in, expectations around and needs in relation to online display of Food Hygiene Rating Scheme (FHRS) information on food ordering websites in Northern Ireland. The research involved deliberative ‘Citizens’ Forum’ workshops and a subsequent online forum.
We are aware from previous research that food hygiene is not a “top of mind” consideration for the majority of the general population when purchasing food, but this situation becomes more complicated w
Independent research assessing the effectiveness of food withdrawal and recall processes in the UK food retail sector.
In 2016, the Food Standards Agency (FSA) and Food Standards Scotland (FSS) commenced this review to better understand how industry and enforcement authorities complied with their legal obligations to ensure un
Independent research exploring Northern Ireland (NI) consumers’ perceptions of product reformulation (to reduce levels of sugar, saturated fat, salt) and reduction in portion size by the NI food industry.
In January 2018, we commissioned 2CV and Community Research to conduct independent research to explore Northern Ireland consumers’ perceptions of food product improvement by the food industry in NI among identi
This research aimed to understand business’ awareness of available information, perceived relevance and appeal of information, impact of materials currently used, format and channel preferences for guidance and identify any gaps in existing support and priorities for alteration.
This research found that, despite the high positivity around the range of support and guidance materials provided by the FSA, awareness that these are from the FSA is fairly low.
Research tracking awareness EU Food Information for Consumers (FIC) allergen information regulations before and after they came into force in December 2014. The regulations concern how allergy information is displayed on prepackaged and loose food as well as how it is provided in restaurants, takeaways and all eating establishments.
This research found that awareness of FIC increased significantly to 74% (from 47% in the pre-wave) among Allergy UK members, reflecting the success of publicity and media campaigns in highlighting the new regulations to the target audience.
The overall aim of this research was to explore consumer awareness, understanding, and perceived risks associated with chemicals in food and how best to communicate the risks attached to these.
The findings in this report are drawn from four qualitative Citizens Forums and an online survey of 2,708 consumers on the FSA Consumer Panel. Participants’ overall level of knowledge about chemicals in food was limited.
A synthesis report identifying cross-cutting and emerging trends across three research projects: Efficacy of Recalls (2017), Regulating our Future (2016) and Transparency: understanding public views and priorities (2017).
Consumers and food business operators (FBOs) typically do not look beyond their immediate contexts and needs when it comes to food issues.
Consumers and FBOs have high levels of trust in the
Research exploring what the public think being transparent about food means, what their priorities are in terms of greater transparency, how they think transparency should be enacted and who they see as being responsible for being transparent.
The research focused on seven food issues within transparency:
Meat and offal (liver and kidney) were collected at slaughter from 112 farm animals predominantly from areas of high geochemical lead.
Lead is a naturally occurring chemical compound that is present in soil, water and the atmosphere and therefore it is likely to occur at various levels in a wide range of foods including meat and offal.
Lead is a naturally occurring chemical contaminant that is present in soil, water and the atmosphere, including as the result of human activities in the past. Due to its presence in the environment, lead is likely to occur at low levels in a wide range of foods including tea. Plants including tea plants can uptake lead via their roots and by deposition on foliage. This is not a new risk and people are exposed to lead in their diet from many sources. It is not possible to avoid exposure to lead from food.
This study was carried out to address the urgent need to gather more data on levels of lead (Pb) in tea, to inform current EU discussions on a proposed maximum limit of 1 mg/kg Pb in tea (‘dried leaves and stalks, fe