A recent examination by the Upper Austrian Chamber of Labor (AK) has raised alarms over the quality of oatmeal products available to consumers. The study analyzed 13 different oatmeal products, including overnight oats and porridge, which are com [...]
The Food and Agriculture Organization (FAO) has launched the JECFA Toolbox for Veterinary Drug Residues Risk Assessment to help various stakeholders evaluate risks from veterinary drug residues in animal-derived food products. T [...]
On World Cancer Day, Yuka, the French League Against Cancer, and the NGO foodwatch have initiated a petition directed at the European Commission and member states, advocating for a ban on aspartame (E951), a sweetener identified as a possible carcinogen by [...]
A recent investigation by Öko Test, a German consumer magazine, has revealed significant contamination of pizza boxes with harmful chemicals, specifically bisphenol A (BPA) and bisphenol S (BPS). The study tested ten pizza boxes sourced [...]
The European Food Safety Authority (EFSA) has just released new recommendations and developed an online tool aimed at improving the management of process water used in the handling of fresh and frozen fruits, vegetables, a [...]
The European Food Safety Authority (EFSA) has been tasked by the European Commission to evaluate recent advancements in biotechnology, particularly focusing on synthetic biology (SynBio) and new genomic tec [...]
“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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