Greenpeace International has recently published a new report, titled Are We Cooked? The Hidden Health Risks of Plastic-Packaged Ready Meals, which reveals that heating food in plastic containers triggers a mass [...]
For over 25 years, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) meticulously tracks, through its Total Diet Studies (EAT), what citizens actually consume by purchasing, [...]
The European Food Safety Authority (EFSA) has recently released a comprehensive literature review examining the potential release of micro- and nanoplastics (MNPs) from food contact materials (FCMs) during thei [...]
A breakthrough in the search for safer substitutes for per- and polyfluoroalkyl substances (PFAS)—commonly known as "forever chemicals"—has emerged from the Sustainable Repellent Engineered Advanced [...]
Recent research has raised significant concerns about the safety of alternatives to bisphenol A (BPA), a chemical widely used in plastics and resins, known for its endocrine-disrupting properties. A study, rece [...]
A recent study has unveiled concerning levels of titanium dioxide (TiO2) contamination in milk products, posing potential risks for infants and nursing mothers. Conducted by INRAE (Institut national de la [...]
A recent investigation in France has unveiled troubling findings regarding the presence of hexane, a petroleum-derived solvent, in various animal products and oils commonly consumed by the public. This study in [...]
Switzerland has recently take a significant step in food safety by updating its Ordinance on Food Contact Materials and Articles. This revision, spearheaded by the Swiss Federal Food Safety and Veterinary Offic [...]
A recent study conducted by the ANSES Food Safety Laboratory has unveiled a surprising source of microplastic contamination in beverages: glass bottle caps. The findings indicate that drinks stored in glass bot [...]
The Food Packaging Forum (FPF) has unveiled the Food Contact Chemicals Priority (FCCprio) List, a significant advancement in identifying and prioritizing food contact chemicals (FCCs) based on their potential h [...]
