Politicians need to think very carefully about how they communicate what Brexit means for food safety and regulation, according to new research carried out in Scotland.
Finnish food tech firm Spectral Engines has scooped up first prize in an EU competition for its food sensor that analyses ingredients, nutrients and detects allergens.
A European team of researchers led by the University of Parma, is developing what it claims is the first ever fluid‐repellent, antibacterial metal surfaces in the food and beverage industry.
The EU Parliament has backed new regulations for tougher food inspections from farm to fork in a bid to qualm consumer worries of food fraud after the horse meat scandal in 2013.
The Institute of Food Science & Technology (IFST) has updated its Information Statement on Acrylamide as the EU Commission moves to a decision on the regulation of acrylamide.
'In the food and beverage industry, employees often use dangerous equipment such as decanters and conveyor belts.
A technique that reduces plant contamination from a toxic metabolite could help save millions of tons of crops from this threat to food security especially in the developing nations.
The EU Agriculture and Fisheries Council will discuss the issue of dual quality foods next week as Slovakia and Hungary push for EU legislation to prevent manufacturers selling poorer quality products in Eastern countries of the single market bloc.
A trade deal with the US will give “the majority of the UK public food they don’t want” as well as open “a very new can of worms” in terms of food fraud, according to Chris Elliott, professor of food safety and founder of the Institute for Global Food Security at Queen’s University Belfast.
Titanium dioxide, a common food colouring used in sweets and chewing gum may affect the intestine’s ability to absorb nutrients and protect against harmful pathogens, a study has determined.
Nestlé biscuits for toddlers contain acrylamide levels over the European benchmark levels and seven times greater than similar products with the lowest concentration, a French market survey has found.
The Swedish National Food Agency has said that the labelling of free-range eggs could be compromised by bird flu, causing free-range eggs to now be labelled as 'free-range inside'.
MEPs have voted in favour of the Comprehensive Economic and Trade Agreement (CETA) between the EU and Canada in Strasbourg today with 408 votes in favour and 254 against.
Manufacturers should favour reduced sugar potatoes, specific storage temperatures and use acrylamide-cutting enzymes to reduce levels of the possible carcinogen, according to one expert.
French supermarket Super U has pledged to remove or reduce 90 “controversial” substances from its private label range, including palm oil, aspartame, monosodium glutamate, bisphenol A and fructose-glucose syrup, citing consumer fears and the cocktail effect. But is there any scientific basis behind its decision?
Eating liquorice while pregnant could harm the baby's cognitive abilities and increase its risk of aggressiveness and depression, according to a Finnish study.
As the UK government's white paper on Brexit calls for "frictionless trade", the National Farmers' Union has spoken out in favour of a level playing field with new trade partners, such as the US - could this trigger a race to the bottom for food safety and quality?
Entomophagy is a new phenomenon in the West, and as a result it is rarely regulated. This leads to public institutions like food agencies, customs and health departments often finding themselves helpless in the face of new product development based on processed insects.
As one UK snack firm markets its kale crisps as 'acrylamide-free', we talk to a leading researcher on how to reduce the carcinogenic contaminant in different foods and ask: does acrylamide-free' really exist?
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
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