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Brewery water efficiency
How to optimise water use and reduce liquid waste costs in brewery operations.
Rules for the slaughter of livestock and wild game
Guidance on food hygiene rules for slaughterhouses, those carrying out home slaughters and shooting wild game.
Craft distilling in Northern Ireland
Overview of the local craft spirit industry, covering the increasingly popular gin sector and what defines a craft spirit.
UK wine industry overview
About the UK wine industry, including industry bodies, production, exports and imports.
Wine imports and exports
Overview of the rules for NI wine importers, exporters, producers, retailers and distributors.
What is wine?
The legal definition of wine, including the alcoholic strength, acidity, ingredients and what may not be legally called wine.
Wine regulations
Overview of the relevant wine regulations that affect UK wine trade businesses, including wine quality standards and wine labelling.
Poultry meat marketing standards
Overview of the marketing standards for poultry meat producers, manufacturers, retailers and distributors.
Biological dosing systems for fats, oil and grease
The most effective way for catering businesses to use biological dosing systems to deal with fat, oil and grease.
Labelling food products
Introduction to food labelling rules that require you to provide certain information to customers, including information relating to allergens and nutrition.
Claims about nutritional and health content
The rules that you must follow when making nutritional or health claims for food and where to find further guidance.
Dishonest labelling and misdescription
Legislation and regulations to prevent mislabelling or misdescription of foods, and examples of misdescription.
Legal requirements for food labels
Overview of the food labelling rules that apply to prepacked, prepacked for direct sale and non-prepacked food.
Food allergen labelling
Important allergens to consider when labelling food, and what to do if cross-contamination is unavoidable.
Front of pack labelling
Voluntary front-of-pack signposting and criteria for deciding on the appropriate colour 'traffic light' for foods.
Nutrition labelling
What to consider when putting nutritional information on food labels.
Sell your food or drink product in a supermarket
How to successfully supply your product for sale in a supermarket or major retailer.
Are you ready to sell your product to a supermarket?
How to prepare and carry out market research ahead of pitching your business to a supermarket.
Advantages and disadvantages of supplying to supermarkets
Consider the advantages and disadvantages of supplying your product to a supermarket before you make an approach.
Labelling genetically modified food products
How to label food containing genetically modified ingredients, and the foods you don't have to label.