In a recent study published in the Environmental Science and Pollution Research journal on May 6th, 2024, researchers confirm the pervasive presence of per- and polyfluoroalkyl substances (PFAS) in fish, particularly benthic and demersal seafoo [...]
The European Union (EU) has recently made significant updates to its regulations concerning maximum levels of contaminants in food. These changes aim to ensure a higher level of consumer safety and protection. The amendments, outlined i [...]
The European Parliament's decision on patented Genetically Modified Organisms (GMOs) New Genomic Techniques (NGTs) deregulation in agriculture has caused a big controversy. Reported recently, this decision clashes with concerns raised by peasa [...]
On April 25th, 2024, a landmark ruling was issued by the European Court of Justice (EU CJ), exerting a substantial influence on pesticide regulation across member states. This decision mandates a transition away from dependence on antiquated industry data towar [...]
A few days ago (22.04.24) the Italian police (NAS, an anti-fraud body of Carabinieri) found the evidence that a dairy industry in the Marche region was used to add sodium hydroxide and hydrogen peroxide to the raw milk. Both practices are forbidden in [...]
Moolec Science, a leader in Molecular Farming technology in food and dietary supplementation, has reached a significant achievement with their genetically engineered soybean, "Piggy Sooy." On April 22nd, 2024, Moolec announced that they are the first [...]
“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, [...]