Ever wondered how you can be sure the honey you're eating is the real thing? Rick Mumford explains the honey supply chain, the risk of honey fraud, and the technology helping to protect honey authenticity.
As part of the #SpeakUpForAllergies campaign, Daniel Kelly, podcast host and founder of allergy awareness blog, May Contain, shares his experience of managing anxiety when eating out with a food allergy.
Reflection on our recent International Food Regulatory Analysis conference and its lessons for international collaboration in the food space, from Vanna Aldin, our Chief Economist and Head of the Analytics Unit.
Today we celebrate International Women’s Day with its theme of #ChooseToChallenge. To mark the day, we are sharing a candid blog from our Chief Executive, Emily Miles, on challenging the established order.
As we enter British Science Week 2021, we publish our first step in exploring the innovative method of citizen science and its application to FSA research areas.
As the Speak Up For Allergies campaign launches, encouraging young people to speak to the restaurant every time they make an order, Arvind Thandi, Team Leader for Food Hypersensitivity, explores the campaign and why it's important to speak up every time.
Accurate and informed interpretation of data is key to responding effectively to public health matters. Here Ross Yarham explores the learnings of a significant study around food anaphylaxis and how it counters and corrects frequent misunderstandings of food allergy.
To mark International Day of Women and Girls in Science, Amie Adkin, Head of Risk Assessment at the FSA, shares her experiences of a storied career in food, risk analysis and leading in science.
As the Science Council publishes its three-year review, our Chief Scientific Adviser Professor Robin May reflects on how the council’s insight has made a difference to our work.
Listen to Phil Flaherty on the Food Matters Live podcast as he takes a look at what food businesses need to know about the UK risk analysis process and the authorisation of substances in food and feed after the EU Transition Period ends.
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