CFA’s second Sustainable Shelf Life Extension project (SUSSLE2) concluded successfully in December 2015. All objectives were met by these £1.3m projects, with a unique quantitative microbiological risk assessment being used to underpin identification of a milder heat process than previously recommended, ensuring a safe shelf life for prepared chilled foods whilst reducing energy usage and improving organoleptic properties. Lead researcher Professor Mike Peck of the Institute of Food Research explains: “The conclusion of this project is a milestone for the chilled food industry. The SUSSLE Process is based on sound scientific principles, with a robust and transparent scientific basis assuring […]
READ MOREUK Chilled Food Leads the Way on Sustainable Palm Oil
In 2012, CFA was first invited to advise the UK Government on its position on the sourcing of sustainable palm oil with the long term aim of moving to 100% sustainable sourcing of palm oil and its derivatives by the end of 2015. The UK chilled food sector uses very little palm oil, but CFA members have also consistently supported its sustainable sourcing. CFA members already have many systems in place for food safety, sustainability (including sustainable palm oil), quality, CSR, and will add any further deforestation requirements to their audit portfolios. CFA fully supports an effective ‘due diligence’ system […]
READ MORENew Chair and Vice Chair for Chilled Food Association
CFA has announced its new Chair and Vice Chair for 2015/2016. These positions are held by CFA Full Member companies with a nominated individual representing that company. Northern Foods Ltd, part of 2SFG, is represented by Alan Botham, 2SFG Technical Services Director, he takes up the CFA Chair role. Oscar Mayer is represented by Group Technical Director Dr Clive Woolley who joins Alan as Vice Chair. Northern Foods is a founder member of CFA and Alan has been involved since 1999. Oscar Mayer joined in 2002 and Clive joined CFA’s Board in 2014. Alan said: “The continuing development of our […]
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