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Hot Source 13

As 2016 draws to a close the food industry is as busy and diverse as ever. In this issue of Hot Source our experts explore new legislation, sugar and the global obesity epidemic, food contamination, and managing risks with gluten-free foods.

Excess sugar and sodium (salt) in processed foods has been an ongoing issue for consumers, regulators and the food industry for some time. Following the World Health Organization’s announcement that increasing the price of sugary drinks will reduce consumption, we look at efforts by numerous countries to reduce obesity through sugar taxes and warnings.

Just as harmful, sodium is creating health issues as consumption soars. The US FDA has published draft guidance on tackling the issue. We examine this alongside initiatives from the UK and Brazil.

FSMA implementation continues apace, and in this issue we look at the intentional adulteration rule, aiming to protect the US food supply against acts intended to cause wide-scale harm to public health.

As gluten-free products increase in popularity more food manufacturers and processors are delivering products labelled ‘gluten-free’ – but how can the risks associated with mislabeling be managed? SGS food safety and quality expert Evangelia Komitopoulou explores the question in more detail.

Food contamination regularly makes the headlines; we explore the range of contaminants and the testing available to help mitigate risks to consumers.

Also, in the latest in our series of lab focus articles, we profile SGS’s food testing laboratory in Bogota, Colombia.

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SGS Agriculture and Food Team