12/04/2013: Coeliac UK launches its Gluten-free Chef of the Year Competition; developing a HACCP program for the industry; food losses and waste in the context of sustainable food systems

Coeliac UK launches this year’s Gluten-Free Chef of the Year competition at the Wessex Salon Culinaire, asking entrants to showcase their skills by making gluten-free substitutes such as bread or pasta at the live final. 

For the fourth year, the competition is being run in association with the Institute of Hospitality and the Craft Guild of Chefs with the judging to be once again headed up by celebrity chef and Coeliac UK’s Food Ambassador Phil Vickery.

The competition is for professional cooks and catering college students to design a three course gluten-free meal for two people. Entrants’ menus must include at least two courses which include a gluten-free element, such as pasta, pastry, sponge, cake, bread, batter etc which must be made from scratch on the day of the live cookoff by the three finalists in each group. The live cookoff will take place at the Unilever Food Solutions Culinary Business Development Centre, Leatherhead in November 2013.

Closing date for entries is 5pm on 20 October 2013

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More than 40 participants traveled to the International Grains Program April 1-4, 2013 to attend a course focused on establishing a hazard analysis and critical control points (HACCP) program for the feed industry. 

The Kansas State University International Grains Program teamed up with the American Feed Industry Association (AFIA) and the National Grain and Feed Association (NGFA) to hold this successful course.

Throughout the course participants looked at the feed-industry regulations, learned the seven HACCP principles and how to develop and implement an effective HACCP program.

"The course provided the basic tools for feed millers and how to implement all the principles of HACCP step-by-step," says Carlos Campabadal, IGP feed manufacturing program specialist course manager.

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The UN Committee on World Food Security (CFS) in its thirty-ninth Session (October 2012) requested the High Level Panel of Experts for Food Security and Nutrition (HLPE), to undertake a study on ‘Food losses and waste in the context of sustainable food systems’ to be presented to the Plenary in 2014.

Until 30 April 2013, the HLPE is running an open e-consultation on the scope of this report, and the pertinence of main questions. References of global and national studies and data on the subject, especially on food waste, are also welcome.

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The 40 participants for the NGFA-AFIA-KSU HACCP course held at the International Grains Program Conference Center pose for a group picture during the first day