Zoe Ager

It’s essential that you adhere to food additives legislation in the UK and EU. Find guidance on which ingredients are safe and legal here.

All food has a shelf life, whether it’s fresh, perishable, or non-perishable. Learn more on the factors affecting shelf life here.

We offer advice on how to package food for shipping. The difference between a safe, high-quality product, to one that arrives unsafe and unappealing.

Calorie labelling is to become a legal requirement for many hospitality businesses. We discuss the benefits and dangers of calories on menus.

Packaging should aim to represent the environmental values of a brand to a customer. We discuss the different types of sustainable food packaging here.

There is a growing concern from manufacturers to substantiate vegan claims. We suggest the good manufacturing practices for vegan manufacturers here.

Trade marks, copyright, patents and trade secrets are all part of intellectual property law. Find out how to decide which will be best for your business here.

Many manufacturers work towards, or are following BRCGS standards. We outline what the BRCGS grading system is and how to achieve the grades here.

The threat of a cyber attack is very much a real prospect for food and drink manufacturers. We cover the cyber security threats and the BRCGS standards here.

Clean labelling is a widely accepted term used by the food industry. Find out what it refers to and how to make a label more consumer friendly here.