Legal Labelling course tackles food labelling and marketing issues

The majority of the requirements under the new Food Information Regulations (FIR) come into force in 2014, so now is the ideal time for manufacturers and retailers to ensure that processes are in place to ensure their labelling is compliant by the deadline. Getting it wrong could lead to costly product recalls and fines. To […]

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Food Safety & Hygiene News Specialist Courses

Is your food labelling legal? #legallabelling

Do you know the difference between ‘gluten-free’ and ‘very low gluten?’ What about ‘legal’ names and ‘customary names’? Does your food packaging clearly state the country of origin? Can your nutrition and health claims be substantiated? Do you know what’s acceptable and legal? All food manufacturers have a responsibility to ensure that the information

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Food Safety & Hygiene News Specialist Courses

Which flavours course is right for you?

At VWA we are pleased to be able to offer two different courses on the subject of flavours. Both are tutored by renowned flavourist Dr David Baines and applications expert Richard Seal but will appeal to delegates from different backgrounds. Creating Savoury Flavours This 5-day course is aimed at those who are already employed as flavourists at

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Food Safety & Hygiene News Specialist Courses

Our First Understanding Flavours Course – what went on

VWA’s inaugural Understanding Flavours course took place last week at Craven College, Skipton, North Yorkshire. ‘Understanding Flavours’ is aimed at giving an introduction to both savoury and sweet flavours, their composition and role to those involved in the development, manufacture and marketing of food as well as trainee flavourists. At the helm were seasoned flavourists

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Food Safety & Hygiene News Past Courses Specialist Courses

Gluten-free or very low gluten?

Did you know that in the UK 4% of adults and 6% of children have a food allergy or intolerance? When we think of products that people are allergic to, it’s often peanuts, shellfish and those containing lactose that spring to mind. However around 1% of the population, known as coeliacs, is intolerant to gluten.

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