This week, let’s check out the top stories from  supply chain transparency and trust, to the impact of digitalisation in the food and beverage industry:

Blockchain technology to extend GS1 standards to food testing labs

Two food testing labs from Vietnam and Australia are joining forces with a blockchain provider to extend globally-recognised GS1 industry standards into labs, in a bid to boost supply chain transparency and trust.

Why technology holds the key to the future of food safety

Technology is revolutionising businesses, and the FMCG sector is no exception. Rather than posing any sort of “threat”, the digital transformation brings immense opportunities for boosting transparency, organisational efficiency and implementing rigorous monitoring processes. An article from Katsuki Kishi, current General Manager of the Quality Management Department at ÆON Co in Japan, China, Thailand, Malaysia, Vietnam, Cambodia and Indonesia.

Icicle and Bell partner to bring unique IoT solutions to Canada’s food industry

Icicle Technologies Inc. announced a partnership with Bell, Canada’s largest communications company, to integrate the power of Icicle’s comprehensive food production management platform with Bell’s leading IoT platform and unparalleled broadband wireless connectivity.

French retailer joins the blockchain revolution with eggs, mince and more

A popular French retailer, Carrefour, has launched its first food blockchain and plans to extend the technology to eight more product lines before the end of the year. It will start using the traceability technology in its Carrefour Quality Line Auvergne chicken, of which one million units are sold every year, before rolling it out to eight more animal and vegetable product lines.

Seychelles bans ready-to-eat meat products from South Africa over listeria outbreak

The Seychelles Public Health Authority has imposed a temporary ban on all ready-to-eat meat products imported from South Africa since an outbreak of listeria was declared in the African country earlier this year.

Don’t eat that meat without taking its temperature

The U.S. Department of Agriculture and the Centers for Disease Control and Prevention strongly urge cooks to take the temperature of the turkey, beef or pork whilst they are cooking. According to the USDA’s Food Safety and Inspection Service, using a food thermometer is the only reliable way to ensure safety and to determine desired “doneness” of meat, poultry and egg products.

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