Request
Your request was about the following information:
Has the FSS had any correspondence with Anacail Ltd, Telford Pavilion, Todd Campus, West of Scotland Science Park, Glasgow G20 0XA?
Specifically:
1. Has the FSS been made aware of the revolutionary technology that Anacail has developed which can address the FSS's top priorities for food safety and waste?
2. If so, has the FSS considered the technology and it's implications to public food health and sustainability?
3. If considered and appreciated, when does the FSS intend to incorporate this technology in recommended policy or share details with the public?
4. If the FSS has been made aware of the technology, but has not, or is not pursuing it further organisationally, who has made this decision? and what are the reasons given for giving no further consideration of the technology being given, considering the FSS's goals and priorities?
The FSS states that food safety and waste are top priorities. In 2011, Anacail Research was founded as a spin out from the University of Glasgow, led by founder and chief scientist Dr Hugh Potts. Their "...patented technology is transforming approaches to chemical-free surface decontamination across the food and medical industries. Following years of dedicated research and development we are now proudly bringing our new approach to market – partnering with several leading food manufacturers and retailers, integrating our technology into their process to reduce food waste and increase food safety."
http://www.anacail.com/food
I have no connection or vested interest in Anacail Ltd.
Response
1. Food Standards Scotland (FSS) has not been made aware.
2. Not applicable.
3. Not applicable.
4. Whilst FSS is familiar with the science behind this technology, we have not been approached by Anacail Ltd. about this particular product. FSS does not have a role in food production and as a public sector body we cannot endorse any particular commercial product. We support any initiative by food businesses to improve sustainability across their supply chain, provided it does not adversely impact on the safety or nutritional quality of the food being produced.
