April 10, 2013

Skullduggery in Mislabelling


Cod liver oil is back in fashion as a health supplement and rightly so.

It’s bursting with Omega, fatty Acid as well as Vitamin B12 and Vitamin B6.

The health experts confirm these essential nutrients are critical to good health and more importantly the natural form comes from the fish itself


During the 1990s cod stocks collapsed dramatically as a result of excessive industrial fishing bringing the species to near extinction

The law of supply and demand kicked in. Demand for cod exceeded the trickle of supply to the market due to dwindling stocks forcing the price of fish and chips to the consumer on an upward trajectory over the coming years.


Experts in the field point to recent studies revealing cod being mislabelled in a big way. In Ireland cheaper catches like haddock, Pollock and whiting are mixed in with the more expensive cod and mislabelled. In the UK the endangered Atlantic cod is being sold as sustainable sourced Pacific cod to further deceive consumers.

Figures supplied by councils to the Food Standards Agency indicate that checks on packaged frozen or chilled fish found in catering businesses did not meet labelling requirements.

In 27 cases the fish describe as cod was in fact other species such as haddock Pollock and whiting. Other types of fish where also incorrectly described among other breeches of labelling rules

A recent article in a quality British news paper points to study by Salford University biologist Dr Stefano Manioni in which he found 7% of products labelled cod in the UK and 28% in Ireland contained substitute of a lesser quality.

He is now leading a European wide study involving DNA testing of fish products in supermarkets fishmongers and takeaways.

“Species surreptitiously substituted for cod normally used in muched loved and iconic British Fish and Chips do not pose a health risk.”

However they are a cheaper variety of fish, some farmed in South East Asia and have never before been part of the commercial food chain in the UK.

HESA believe people have the right to know at the point of sale what fish is being served and if it is the lesser variety expect to pay a different price if not the mislabelling is resulting in deliberate fraud.

Mislabelling is a growing menace with the paying public falling prey to this unsavoury trend with profound and worrying consequences.

June 14, 2011

E-coli in food were there controls in place?

Without effective controls and credible systems of management in food business, the risk of systemic breakdown increases to significant proportions the out come of which could prove to be very costly in terms of lives and lively hood.

Hesa Networks provide food management systems to international recognised standards that works to eliminate crisis like the e-coli in food out-break.

The e-coli in food out-break raging across Western Europe makes the case and begs the following questions

• Is your food business safe from this plague

• Are these breakdowns and systems failure in the food industry an inevitable consequence of self regulation

• Could a similar tragedy of e-coli in food be avoided in the future.

We argue that robust management and effective control systems backed by independent regulatory bodies would ensure safe food and better business.

This we believe is the future for a secure global food economy and an equitable business strategy.

What say you?

You are invited to post your comments and share your thoughts or contact Hesa Networks for complimentary initial discussion.

April 8, 2011

Safe Food, Better Business

People have a right to expect the food they eat to be safe and suitable for consumption ( Food Standards  agency).

Eating habits in the UK have undergone major changes over the last two decades and new production, preparation and distribution techniques have developed to reflect demands.

Effective hygiene control is vital in avoiding adverse human health and economic consequences of food illness, spoilage and waste.

The entire food chain including farmers and growers manufactures and processors,food handlers and consumers have responsibility to ensure that food is safe and suitable for human consumption.

How safe is the food you produce for sale to the public?

Can you retrace your production chain?

Can you provide reliable data that is sustainable and verifiable as proof in the production of clean and safe food?

Lets start a conversation in the quest for clean food technology,  a balanced ecology and an equitable local global economy.