Research projects -
These two projects will explore consumer habits in relation to frozen part-cooked chicken products and the prevalence and levels of Salmonella, E. coli and antimicrobial resistance detected in these products on retail sale in the UK.
The Eating Well Choosing Better (EWCB) Tracking Survey monitors understanding and knowledge of recommended daily calorie intake, use of traffic light labels, attitudes towards reformulation and calorie information, and awareness of campaign communications delivered by the Food Standards Agency in Northern Ireland. This report presents the findings from the sixth survey conducted between June and August 2020.
This report explores people’s experiences of Covid-19 to better understand how a new food environment created during the pandemic has impacted the public’s behaviours and preferences
This work examines the role of information sharing in ensuring safe food production supply networks. It proposes a data trust framework that will more efficiently enable secure information sharing for the benefit of all stakeholders in the food system.
The Food Standards Agency, in collaboration with Kantar’s Behavioural Practice, conducted an in-business feasibility trial in 2020 to measure the effects of proactive allergen communications.
The Citizen Science and Food report sets out how citizen science has been applied and how it is relevant to the Food Standards Agency’s (FSA) areas of research interest.
This project will explore the survival of SARS-CoV-2 virus on the surfaces of various foods and food packaging materials at a range of temperatures, humidity levels and time periods representative of a retail environment.
A survey to explore how consumers perceive food-related risks.
The evidence around whether heat treatments are sufficient to destroy AMR genes and potential update by other ‘live’ cells remains uncertain. We have commissioned a critical review to consider the evidence around this issue.
This project was undertaken to investigate the health and economic implications of plastic food packaging alternatives. It is designed to facilitate an evidence-based, coordinated response to the proliferation of plastic alternatives, one that considers balancing consumer safety with innovation.
This research explores how local authorities develop and implement sampling policies and programmes, the influences on their sampling programmes, and how these work in practice.
The Food Standards Agency with Kantar Fast Moving Consumer Goods (Kantar FMCG) carried out research in Northern Ireland (NI) to monitor take home food and drink purchasing. This data has been collated into a report examining key trends and identifying food and drink categories that are of concern to dietary health.
This package of evidence was put together to support the NHS (England) Hospital Food Review Panel’s consideration of food safety as part of the “root and branch” review of the food provided in NHS facilities for patients, visitors and staff.
This project provides a literature review, stakeholder interviews, and behavioural intervention design in order to guide the development of future interventions and governance arrangements to increase the volume and improve the quality of food crime intelligence reported to the NFCU.
The Eating Well Choosing Better (EWCB) Tracking Survey monitors understanding and knowledge of recommended daily calorie intake, use of traffic light labels, attitudes towards reformulation and calorie information and awareness of campaign communications delivered by the Food Standards Agency in NI to improve consumer’s understanding of healthy eating recommendations.
The Food Standards Agency (FSA) commissioned independent research to explore the views of food and drink manufacturers in Northern Ireland (NI) on front of pack nutritional labelling (FOPNL) including the impact of this labelling on manufacturers reformulation efforts.
The FSA and the 11 district councils in Northern Ireland (NI) carried out a survey of cheesecake served in restaurants and hotels in NI to determine the typical portion sizes and nutritional composition of this popular pudding. The results showed that portion sizes are often very large with bigger cheesecakes containing more energy, sugar, fat, saturated fat and salt. The findings of this report will inform targeted interventions with food businesses and manufacturers of puddings to increase the availability of healthier products in local food businesses.
This project develops a conceptual framework for modelling and capturing the full range of costs attributed to food crime on UK society, along with an assessment of the availability of data that would be necessary to produce this model.
This study will review the literature for the creation of a set of modular templates of risk of AMR within the chicken and lettuce supply chain, focusing on all the processing stages. This work will enable the FSA to produce of more efficient and reproducible AMR risk assessments within foods.
This project will analyse the contribution of bacteria in biofilms in secondary meat processing facilities to the antimicrobial resistance (AMR) burden of foodstuffs.
A rapid evidence review looking at the factors influencing food behaviours and how they may be susceptible to disruption from life events or ‘moments of change’.
Research into how food business operators in the meat, wine and dairy sectors views the FSA and its Official Controls.
We have commissioned independent research to assess the proportion of food businesses that are displaying their food hygiene ratings since 2011. This report provides the findings from the 2019 wave of research making comparisons to previous years where possible.
The Food Standards Agency with Ipsos Mori and Bright Harbour carried out research in England, Wales and Northern Ireland to monitor the experience and behaviours of consumers when it comes to key food risks during the pandemic.