Food Marketing

Local food – it’s not simply a question of miles

24 January 2012 - 6:00pm -- Gerry Danby
Slow Food Earth Markets

The other day the Cambridge News carried a piece headed: ‘The 30-mile diet: eating local, eating green’. One of the latest of a number of similar events that have taken place around the country in recent times. Whilst I admire such initiatives I trouble a little that we should not lose sight of the true value and meaning of ‘local food’.

The labelling of ‘gluten-free’ foods

13 January 2012 - 12:14pm -- Gerry Danby

Foods claiming to be either ‘gluten free’ or ‘very low gluten’ are governed by new compositional and labelling standards set out in Commission Regulation (EC) No. 41/2009 and covered in The Foodstuffs Suitable for People Intolerant to Gluten (England) Regulations 2010, with parallel provision for Scotland, Wales and Northern Ireland, that came into effect on 1 January 2012 and covers all foods whether pre-packed, sold loose or offered on a restaurant menu.

A ‘gluten-free’ food may contain no more than 20 parts per million of gluten.

How do we know when fish is sustainable and responsibly sourced?

20 December 2011 - 5:42pm -- Gerry Danby

Recently and within a few days of each other two reports emerged on the topic of sustainable fish. One from the PEW Environment Group and one from Marine Conservation Society which on the face of it appear to contradict each other on the extent to which Marks & Spencer offer sustainable fish. It is a case study which illustrates the difficulties inherent in present systems of accreditation and labelling of sustainable fish.

New EU Food Information Regulation - directly applicable in all member states

5 December 2011 - 10:40pm -- Gerry Danby

The new EU Food Information Regulation 2011, published on 22 November 2011, will be directly applicable in all member states and replaces earlier EU Directives on labelling and nutrition labelling. The new requirements under the Regulation will mostly apply in 2014 with nutrition labelling mandatory on 13 December 2016. The Regulation requires:

It’s official – processed food is designed to be addictive!

1 December 2011 - 11:27pm -- Gerry Danby
Givaudan - trying to create an addictive taste

Givaudan - trying to create an addictive taste

The American news and current affairs programme 60 Minutes on CBS News recently broadcast a programme about one of the biggest global players in the food industry you have probably never heard about. It may be American but its reach is worldwide. Givaudan is the largest flavouring company in the world and employs 9,000 people in 45 countries. The flavouring industry is the enabler of food processing.


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