All articles by Chris Elliott – Page 3
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Comment and OpinionWhy stevia may not be the quick fix to our sugar crisis
The first serious warning about too much sugar in our diet appeared over 40 years ago
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Comment and OpinionFingerprint the food fraudsters says Chris Elliott
”During a normal working week I get details of two to four major food fraud incidents being uncovered somewhere in the world”
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Comment and OpinionFewer inspections may lead to 'catastrophic consequences'
Some people relax by reading the newspaper. I indulge myself with a good look at Food Standards Agency Board papers
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Comment and OpinionThe long road to 'antibiotic free' meat
What is to blame for the rise of Antimicrobial Resistance?
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Comment and OpinionChina raises the food safety bar
The Chinese food system will become a lot safer and the level of fraud will reduce substantially
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Comment and OpinionCampylobacter battle is hampered by one-dimensional thinking
The FSA needs to target foodservice and not just retail, says Professor Chris Elliot
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Comment and OpinionFood fraud: a year of progress?
The anniversary of the publication of my final report on the integrity and assurance of food supply networks is close
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Comment and OpinionArsenic debate raises risk of food fraud in rice
With the EC poised to introduce new safety limits on inorganic arsenic, rice could become a target for frausters warns Professor Chris Elliott.
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Comment and OpinionMaggi noodles recall brings testing times for Nestlé
I heard the first rumblings about the Nestlé Maggi noodle issue in India early in June…
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Comment and OpinionProfessor Chris Elliott on why UK food needs the FSA
The Conservatives could never be described as champions of the FSA
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Comment and OpinionLocal food vital for food security says Chris Elliott
For once, not an article about food safety from me but rather one on food sourcing. As someone from Northern Ireland…
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Comment and OpinionTrust in supply chains will bring opportunities to UK food
the sharing of important non-competitive information across the different sectors of the food industry is still quite fragmented
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