The main aim of this project was to identify methods for the analysis of culinary herbs and spices, in their dehydrated or dried form, for authenticity with a focus on detecting deliberate adulteration.
The FSA aims to understand if and how people use food labels to make consumer choices.
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 carried out a nutritional analysis survey of cheesecake served in restaurants and hotels in Northern Ireland. The results showed that portion sizes are often very large with bigger cheesecakes containing more energy, sugar, saturated fat and salt.
Research from wave five of the biennial Food and You consumer survey.
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.
We commissioned TNS BMRB to conduct research with members of the public in Northern Ireland (NI) about their understanding of retail food labelling information, how this influences their behaviour and their concerns and priorities around labelling information.
Secondary analysis research using the data from the first four waves of the Food and You survey.
The joint project with Defra is needed to provide baseline evidence on the current UK food labelling and consumer information requirements ahead of the introduction of the forthcoming EU Food Information to Consumers Regulation (EU) No 1169/2011.
Research was carried out to explore reactions towards new EU legislation relating to the labelling on products marketed to individuals who follow a gluten-free diet.
This project was carried out to explore understanding of the terms ‘lactose free’, ‘milk free’ and ‘dairy free’ among consumers with a sensitivity to milk or milk components, health professionals who advise such consumers and food businesses who provide products for these consumers.
The survey examined the type of allergen advisory labelling present on pre-packed processed foods sold in the UK, and aimed to quantify the level of allergens resulting from cross-contamination and establish whether the type of advisory labelling used related to the level of allergen present.
This research explored UK consumer responses to GM labelling, including 'GM-free' labelling. The results were presented to the Board at the April 2013 meeting. The results will: (1) inform UK policy on the use of 'GM free' labelling and (2) ensure that the UK public’s views are reflected in our future discussions at EU level on GM labelling issues.
In 2006, we published voluntary Guidance on Allergen Management and Consumer Information. This is best practice guidance on controlling food allergens in the factory setting, with particular reference to avoiding cross-contamination and using appropriate advisory labelling (e.g. ‘may contain’ labelling).