This free webinar was inspired by recent events in Italy, where a significant demonstration led by Coldiretti, the Italian farmers’ association, took place outside the headquarters of the European Food Safe [...]
A recent study published in the peer-reviewed journal Foods by scientists from the EU Commission Joint Research Centre (JRC) highlights the complexities involved in allergen analysis, particularly in extracting aller [...]
A notable advancement in food authenticity has emerged in Italy through an initiative led by CNR-Scitec in Milan, resulting in the publication of the first UNI standard that utilizes high-resolution nuclear magnetic resonance (NMR) spectroscopy to [...]
Recent findings from the European Food Safety Authority (EFSA) highlight a growing concern: carbapenemase-producing bacteria, once predominantly a hospital issue, are increasingly being identified in food animals and food products across Eu [...]
A recent study from Boston University has unveiled a troubling connection between microplastics (MPs) and the growing issue of antibiotic resistance in bacteria. Published in the journal Applied and Environmental Microbiology, the rese [...]
The Food Standards Agency (FSA) has embarked on an initiative to assess the safety of lab-grown meat, commonly referred to as cell-based meat. In 2024, alongside the Food Standards Scotland (FSS), FSA received £1.6 mill [...]
“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, [...]
