Food Authenticity
Food Authenticity Guide: Five steps to help protect your business from food fraud
This simple guide, which follows on from FDF's Guide on 'Sustainable Sourcing:
Five Steps Towards Managing Supply Chain Risk', sets out a step-by-step process
to help food and drink manufacturing businesses of all sizes protect their
businesses from food fraud by helping them to identify, prioritise and manage
upstream
supply chain authenticity risks.
View Food Authenticity
Guide
Guidance on Authenticity of Herbs and Spices
This guidance was developed by a Joint Industry Working Group comprised of
representatives of the British Retail Consortium, Food and Drink Federation and
Seasoning and Spice Association, in liaison with the Food Standards Agency and
Food
Standards Scotland.
This document has been developed to provide Industry Best Practice Guidance on
vulnerability assessment for culinary dried herbs and spices (including
blends),
in order to mitigate against potential adulteration and substitution.
It is focused on the authenticity of herbs and spices and therefore does not
cover general food safety controls. However, food safety and labelling
requirements
still apply.
View Guidance on
Authenticity of Herbs and Spices
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FDF has collated information on the following topics:
Food Safety and Hygiene
Food Labelling
Food Authenticity
Reformulation
Advertising and Marketing
Workplace Health
Guidance on other topics coming soon