New review highlights the health risks of synthetic chemicals in food
A recent peer-reviewed review article published in Nature Medicine highlights a critical yet often overlooked public health issue: the presence of synthetic food contact chemicals (FCCs) in food, particularly from packaging and pro [...]
EU: Current status of pesticide residues in food
The latest annual report from the European Food Safety Authority (EFSA) indicates that the health risks posed by pesticide residues in food remain low, consistent with previous assessments. In 2023, EFSA conducted a comprehensive analysis of thousands [...]
Study reveals higher contamination levels in ultra-processed plant-based foods
A recent study conducted by researchers at the University of Antwerp has raised concerns about the contamination levels of ultra-processed plant-based foods (UPFs) compared to their animal-based counterparts. Published in [...]
FlashWebinar — Animal cell culture-derived food: How will the EU guarantee its safety?
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 [...]
Food allergen quantitative risk assessment: New evaluation of laboratory performance
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 [...]
Italy: New standard introduced to combat honey fraud
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 [...]
Precautionary Allergen Labelling (PAL) - eHandbook
“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 [...]
Risk assessment of exposure to acrylamide using human biomonitoring studies: a complementary tool to environmental monitoring
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 [...]
Acrylamide mitigation methods at the factory level
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, [...]
