FoodDrinkEurope (FDE), an organization representing European food and beverage manufacturers, has recently published a short guidance with case studies, recommendations, and tools to help Food Business Operators (FBOs) dev [...]
The European Parliament has proposed a resolution aimed at combating antimicrobial resistance. The resolution calls on the EU Commission to assess animal diseases caused by bacteria that are resistant to antibiotics and to consider li [...]
A recent analysis by the Environmental Working Group (EWG) an environmental nonprofit organization based in Washington D.C., found that 13% (1 426 out of 10 695) of Maine's state-approved pesticides contain per or poly-fluoro [...]
A study recently published by a group of researchers from the University of North Carolina warns about possible genotoxic effect related to sucralose, a widely used artificial sweeteners commonly known as Splenda®. According to the st [...]
The Environmental Research Center (ERC), a San Diego-based consumer protection nonprofit, tested five organic protein powder products sold in the US market and found presence of Per- and polyfluoroalkyl substances (PFAS). [...]
A recent study conducted by Cambridge University researchers warns that recycled and reusable plastics used in food packaging, utensils, dishes, and other objects release hazardous chemicals, potentially pos [...]
“Education of consumers, healthcare providers, food business operators, risk assessors and risk managers is critical to PAL management” (FAO/WHO 2021) Introduction What is PA [...]
Nowadays, we are exposed to thousands of chemicals in our daily lifes by many pathways of exposure, for example, by ingestion of food and water, inhalation of air and dust, de [...]
How to apply and adjust processes to achieve levels of acrylamide as low as reasonably achievable below the benchmark level. Cooking is an ancient practice that improves organoleptic properties of foods, nutrient bioavailability, [...]
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