A new food safety logo is to be launched in Taipei as Taiwan sets out to claw back public confidence in the local food industry after recent high-profile scandals.
The eye-catching logo, which bears the name of TQF, the government food regulator, forms part of frontline government efforts to enhance the competitiveness and integrity of Taiwan’s food manufacturing sector.
Food safety is a thorny subject after a string of scandals rocked consumer faith in Taiwanese food, prompting the government to launch a drive in an attempt to restore that faith.
Recent scandals include the 2014 “gutter-oil” incident which saw widespread arrests and a ministerial resignation after thousands of tonnes of cooking oil that was unfit for human consumption was found to have been distributed across the island.
Also last year, tofu and seasoning products were found to have been adulterated with a carcinogenic illegal colourant.
Devised by the Taiwan Quality Food Association (TQF), a local certification company, the new accreditation system replaces one that has been in force since 1989.
TQF said the food scandals have highlighted the need for a system that would track the entire supply chain.
Under the new system, all related food items produced by a manufacturing plant must meet the certifier’s standards before the facility can obtain accreditation. Previously, the system only accredited individual production lines.
TQF will also carry out surprise plant inspections twice a year.
“We are aiming to expand membership to include distributors, raw material suppliers and consumer groups,” TQF, which currently certifies 160 firms and 2,310 products, said in a statement.
Barry Callebaut opens chocolate academy in Tokyo
Swiss chocolate major Barry Callebaut has opened a chocolate training centre in Tokyo, its fourth in Asia-Pacific after Mumbai, Shanghai and Singapore.
“Japan is Asia’s largest consumer market for chocolate confectionery and it is highly recognised for chocolate innovation,” said Barry Callebaut’s regional head, Mikael Neglen.
Colleague Pascale Meulemeester said the chocolate academy’s opening in Tokyo was a symbolic move to promote Barry Callebaut’s position in the region’s gourmet chocolate market.
“The new centre will offer chefs world-class support and enable them to harness their skills to bring the best innovations in chocolate,” added Meulemeester.
The Japanese consume the most chocolate in Asia-Pacific, eating an average 1.9kg per year, according to industry figures.
Burger King seeing red in Japan
Following on from the success of last year’s all-black burger, Burger King Japan is about to release another limited-edition sandwich with a red bun, red cheese and a red miso hot sauce.
From July 3, the Aka Samurai burger will be available in both chicken and beef variants. The buns and cheese get their colour from tomato powder.
It has also been announced that the Kuro Shogun, last year’s black bun limited edition with cheese and deep-fried aubergine, will return in August.