Traditional Foods

Raw milk: myths and evidence

19 June 2013 - 3:32pm -- Gerry Danby
Green Top Milk

Last month three quantitative microbial risk assessments (QMRAs), published in the Journal of Food Protection, and many other scientific papers on the topic of raw milk were the subject of a review presented at the British Colombia Centre for Disease Control in Canada. Quantitative microbial risk assessment is considered the gold standard in terms of food safety evidence and is internationally recognised.

The reviewer, Nadine Ijaz, in a presentation called ‘Unpasteurized milk: myths and evidence’, demonstrated how inappropriate evidence has long been mistakenly used to affirm the myth that raw milk is a high risk food. In the US today, green leafy vegetables are the most frequent cause of foodborne illness.

The Moo Man - the story of a farmer and his favourite cow Ida

7 June 2013 - 10:00pm -- Gerry Danby

There remain only a few short days to support the distribution of a great food documentary and be a part of movie history.

Those of you following the story of Steve Hook, the pioneering raw milk dairy farmer, here on Artisan Food Law will probably have spotted there are two parallel stories taking place. The first came to an end when the Foods Standards Agency dropped its prosecution against Steve Hook and Selfridges for selling raw milk from a vending machine located in the food hall of the prestigious Oxford Street store in London. The second was a far more interesting and glamorous affair.

Last chance to support the bid to bring back raw milk Stilton

24 May 2013 - 8:36pm -- Gerry Danby
Stichelton Cheese at Borough Market

There remain only a few days in which you can show your support for the return of traditional raw milk Stilton cheese. 'Stilton' is an EU protected food name and Defra is currently considering two applications to amend the product specification pursuant to Regulation (EU) 1151/2012 on quality schemes for agricultural products and foodstuffs.

Storm in an olive oil dipping bowl

22 May 2013 - 10:29pm -- Gerry Danby
Olive oil for dipping

If the latest moves to regulate the consumption of olive oil in restaurants from the European Commission were designed as a gift for the Brexit lobby they could not have come at a better time. As Harvey Morris writing in the New York Times put it: “Even the most fervent supporters of the European Union would acknowledge that its bureaucrats occasionally display an unrivaled (sic) talent for shooting themselves in the foot.”

Food from farm to fork – the journey continues

4 April 2013 - 10:59am -- Gerry Danby
James with the lamb

Yesterday at Trealy Farm was a voyage of discovery and understanding , today our journey continues as we discover how to make good use of the whole animal. It was James’ turn to lead.

First, a hearty breakfast of the famous Trealy Farm boudin noir (black pudding), bacon and freshly laid eggs with plenty of good bread and all the accompaniments you might expect set us up for the day.

FAGE v Chobani – a lesson in passing-off and the history of yoghurt

3 April 2013 - 1:31pm -- Gerry Danby
Total Greek strained yoghurt

On 26 March 2013 the High Court handed down judgement in FAGE UK Limited v Chobani UK Limited which proved to be a classic passing-off case, only this time the subject was yoghurt. The question before the High Court was whether the phrase ‘Greek yoghurt’ carried sufficient reputation and goodwill as a distinctive yoghurt made in Greece to warrant protection. Whilst the production of yoghurt can be traced back some 15,000 years, FAGE was undoubtedly assisted by the fact that all yoghurt sold in the UK during the last 25 years labelled ‘Greek yoghurt’ was strained yoghurt made in Greece.

Food from farm to fork – the whole story

19 March 2013 - 11:25am -- Gerry Danby
Trealy Farm

I knew this was going to be a special experience from the outset, food from farm to fork and every stage in between. We, my son Nat and I, arrived at Trealy Farm for The Meat Course in good time on a Friday evening in early March to a warm welcome from Ruth and James, the brains and inspiration behind all that goes on at Trealy Farm. Nicky, our amazing cook for the weekend, was already busy at work wrestling with a pig’s head, roasting beetroot and preparing celeriac soup for the following day. We were the first to arrive and privileged to have such a relaxed introduction to the weekend.

The value of EU Geographical Indication (GI) food and drink products

7 March 2013 - 2:12pm -- Gerry Danby
Map of UK protected food names

On 4 March 2013 the European Commission published the results of a study undertaken on the value of Geographical Indication (GI) food products. The results provide some insight into the overall impact of GI products which are considered here from the perspective of the UK.

A GI is the name of a product where a given quality, reputation or other characteristic of the product is essentially attributable to its geographical origin. It is a type of intellectual property right that can apply in the EU to different types of products under one of four schemes.


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