Articles -

A comparative analysis of Chinese and EU regulatory frameworks on honey   In recent years, debates over the authenticity of honey have repeatedly surfaced in European public discourse. Chinese honey has frequently been labelled as “fake honey” or “adulterated honey”. Following the introduction of the new isotopic method [...]

Managing microbial risks in plant-based dairy and meat alternatives: from raw material variability to effective processing and hygiene strategies across the supply chain.     Introduction   Consumers are increasingly opting for plant-based alternatives to dairy and meat, driven by environmental concerns, lifestyle choices, and health [...]

While promoting sustainability, plant-based diets may increase mycotoxin exposure; new evidence shows contamination risks in meat and milk analogues and the need for updated regulations.   Introduction   In recent years, there has been a significant transition towards plant-based diets, driven by concerns related to the health risks assoc [...]

Exploring the role of insects in valorising organic waste for resilient food production, from current challenges and global initiatives to farming innovations and humane considerations.   Reshaping the food system for a sustainable future   Ensuring access to safe, nutritious, and sufficient food is one of the greatest challenges of our t [...]

On March 13, 2025, we hosted a webinar titled “Plant based milk alternatives: Nutritional value, food safety issues,” gathering experts across nutrition, allergen management, microbiology, and chemical safety. Moderated as a series of expert presentations, the webinar delved into the burgeoning plant based dairy market-examining its hea [...]

After 20 years of GMOs, a new method for plant variety creation has emerged, sparking debate between regulatory authorities and opposing NGOs. Let’s explore arguments for and against.   In several countries, creating new plant varieties through the so-called “geneediting” technology or New Genomic Techniques (NGTs), specifica [...]

Voices from the field: Two perspectives on Europe's evolving plant-based landscape.   Introduction The plant-based food market in Europe is flourishing, as a result of a significant shift in consumer preferences and dietary habits. According to the ProVeg International (2023) survey, over 51% of European meat-eaters reported reducing their ann [...]

A narrative review of available evidence, current evidence gaps, and next steps.   Our food system places a huge strain on the planet, and plant-based meat alternatives have emerged as one of several ways to reduce this burden. Typically made from legumes (e.g. soy) or fungi (e.g. mycoprotein), they aim to recreate the taste and texture of ani [...]

How policy logic and institutional design shape the future of plant-based protein products in two major markets.   This article offers a structured comparison of regulatory frameworks governing plant-based protein foods in China and the European Union (EU), two of the world’s most influential markets. It explores key compliance dimension [...]

From October 21 to 23, 2024, the FoodRevolution 2024 conference took place at the Paganini Congressi center in Parma, Italy. This inaugural event, themed "Conference on sustainable, safe, and healthy new foods,” united experts from academia and industry to discuss the future of food through a comprehensive lens based on the OneHealth approach [...]

 “Education of consumers, healthcare providers, food business operators, risk assessors and risk managers is critical to PAL management” (FAO/WHO 2021)             Introduction     What is PAL?  PAL means precautionary allergen labelling. It is sometimes also referred to as the “ [...]

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, dermal contact with personal care products, etc. In terms of public health, environmental monitoring is normally used to control the exposure of the population to these substanc [...]

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, and microbiological safety. Nowadays cooking practices like baking, frying, and roasting are indisp [...]

Affidia is now in its third year of activity. We started just a few months before the Covid-19 pandemic shook the world. One of the consequences of this global disaster was the cancellation of scientific conferences in 2020-2021. Even at the beginning of 2022, some conferences are still being cancelled, others are taking on hybrid forms, and the nu [...]

Why doing Precautionary Allergen Labelling right matters.   Let’s take a short walk through history. Back in 1985, the Codex Alimentarius published its ground-breaking labelling standard (FAO/WHO 1985) for the labelling of pre-packaged foods. It was meant to be a better, more harmonized way to inform consumers about the composition of th [...]