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Research projects -

Research projects

Risk question: What is the risk of food, food contact materials, or food packaging being a source or transmission route of SARS-CoV-2 for UK consumers?
Given the Food Standard Agency (FSA)’s focus on protecting consumer interests in relation to food, understanding consumer views of emerging and new food technologies is important. The FSA commissioned Collingwood Environmental to provide an up to date literature review and deliver qualitative research to explore what consumers views are on emerging technologies.
Results available
Social science research to improve the understanding of Generation Z (broadly 16-25-year-olds) and their attitudes towards food and the food system.
This Report contains the results of a five year programme to build a Cost of Illness (COI) model, which for the first time allows us to estimate the burden of foodborne illness in the UK.
Research exploring how a regulator can communicate food risk most effectively in modern society.
A study to provide evidence on how the agri-food and drink industry responds across the food chain to a broad set of economic risks and challenges.
Safefood and the Food Standards Agency in Northern Ireland (FSA) carried out research to estimate the cost of a food basket that is nutritionally adequate, realistic and acceptable for four low income household types in Northern Ireland (NI) in 2018.
This consumer research into the behaviours and attitudes of cannabidiol (CBD) extracts users was carried out to better understand how they use CBD and whether they are aware that it is classified as a ‘novel food’.
This project will critically review the science literature to determine the diversity of microorganisms that colonise nano and microplastics (NMPs), the key pathways these microbiologically contaminated plastics can enter the food chain and the risk that they pose to human health. This review will also consider antimicrobial resistance (AMR) and biofilm formation.
Samples of tea, herbal infusions, honey and plant-based supplements were analysed for pyrrolizidine alkaloids (PAs). Overall, the levels were low and similar to other published reports. Exposure to PAs should be minimised as they can be harmful to human health.
The tracking survey monitors understanding and knowledge of daily recommended calorie intake, use of traffic light labels, attitudes towards calorie information when eating out and awareness of campaign communications delivered by the Food Standards Agency in NI to improve consumer’s understanding of healthy eating recommendations.
This report contains the results of a three-month data gathering project, in which major retailers were subject to a microbiological survey of campylobacter contamination in fresh whole UK-produced chilled chickens at retail sale.
Results available
Report summaries on the findings of the first two phases of the review into the capacity, capability and governance of the UK official food and feed laboratory system.
A social science research project studying what people say about food on social media to identify emerging food trends.
Results available
Reports looking at the presence of brominated flame retardants in food, baby foods and instant formulae.
The purpose of this study was to investigate the occurrence of a range of regulated and emerging organic environmental contaminants in duck and other non-hen eggs that are available for sale in the UK
Results available
Research into the occurrence of Polycyclic Aromatic Hydrocarbons (PAHs) in chocolate, banana chips and herbs, spices, supplements and tea.
Results available
A report measuring chlorate levels in fruit and vegetables.
Results available
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 2018 wave of research making comparisons to previous years where possible.
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.
Results available
We run an annual consumer attitudes survey on the Food Hygiene Rating Scheme (FHRS) to track consumer awareness of the scheme, attitudes towards it and the use of the ratings over time.
Results available
We have conducted research which estimates the impact of food business compliance on food safety.
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.
Results available
This programme aims to identify Campylobacter contamination and production practices within the UK broiler population to potentially target ways to controlling Campylobacter in slaughterhouses.