In 1998 the British Retail Consortium (BRC), responding to industry needs, developed and introduced the BRC Food Technical Standard to be used to evaluate manufacturers of retailers own brand food products. It is designed to be used as a pillar to help retailers and brand owners with their 'due diligence' defence, should they be subject to a prosecution by the enforcement authorities. Under EU food Law, retailers and brand owners have a legal responsibility for their brands.
SALSA stands for Safe and Local Supplier approval. It is a food safety scheme designed for companies that are supplying products which can be speciality or artisanal to local retail or food service. For example; a company supplying bakery products to a local café, or a specialist cheese supplier supplying a local few branches of a national multi retailer.
Northern Ireland's economic development agency. Our role is to grow the economy by helping new and existing businesses to compete internationally, and by attracting new investment to Northern Ireland.
Support and guidance for Food and drink companies - www.nibusinessinfo.co.uk/food is provided by Invest Northern Ireland.
DARD aims to promote sustainable economic growth and the development of the countryside in Northern Ireland. The Department assists the competitive development of the agri-food, fishing and forestry sectors of the Northern Ireland economy, having regard for the need of the consumers, the welfare of animals and the conservation and enhancement of the environment.
The College of Agriculture, Food and Rural Enterprise (CAFRE) assists the Northern Ireland food manufacturing sector through the provision of technology support services to all of the major commodity sectors. The College also has dedicated teams devoted to food business development, innovation and energy and waste management. Training programmes are also available to food businesses.
Leading provider of scientific research and services to government, non-governmental and commercial organisations.
Human nutrition research at the University of Ulster is centered in the Northern Ireland Centre for Food & Health (NICHE), a centre of excellence set up with EU structural funds in 1996 to provide greater understanding of diet-related health issues. NICHE has 20 academic, 5 technical and 9 research staff, as well as 29 postgraduate research students.
IAFLU has a vigorous research programme that focuses on three complementary themes:Environmental Economics, Food Safety & Human Nutrition and Health.
The Northern Ireland Meat Exporters' Association includes in its membership the major beef and lamb EC approved slaughtering and cutting companies in Northern Ireland. The Association is a single contact point for all member companies and can direct enquirers with specific needs to specific companies.
Northern Ireland Seafood Ltd is a co-operative industry wide initiative, established to assist the local seafood processing and aquaculture industries
The Dairy Council is responsible for the generic advertising and promotion of milk and dairy products in Northern Ireland. Its primary function is to communicate factual information to allow individuals to make informed choices about which dairy products they consume and to inform them of the benefits of including dairy products in a balanced diet
“Naturally North Coast” builds on the successes of the Menu of Moyle initiative, which has been hugely successful in promoting local produce and encouraging the local restaurant trade to ‘buy local’. The name change reflects its enlargement to embrace food producers from throughout the North Coast’s districts of Ballymoney, Coleraine, Limavady and Moyle.
- An economic analysis prepared by Goldblatt McGuigan, October 2010
The Food Event 03/03/11 - Presentations: "Unveiling of the Food Development Partnership", " 2011/12 Invest NI Trade Calendar", "How Trade Missions can work for your company" & "The Bribery Act"