Bakery

Citrus food flavouring is genotoxic, says EFSA

Citrus food flavouring is genotoxic, says EFSA

By Niamh Michail

Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.

Almonds only grow in Mediterranean climate zones, like California

How is Californian drought affecting almond supply?

By Caroline SCOTT-THOMAS

California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.

5% sugar reduction 'dramatic' for some on Twitter

SACN report

Twitterati: industry should lower sugar after SACN

By Nicholas Robinson

Manufacturers must do more to help consumers halve their overall energy intake from free-sugars to less than 5%, commentators on Twitter have urged after the release of the Scientific Advisory Committee on Nutrition's report on carbohydrates today.

The work was approved at the 38th CAC meeting

dispatches from codex alimentarius, geneva

Codex backs work on international standard for quinoa

By Joseph James Whitworth

Bolivia and the US have been given the go ahead to work on an international standard for quinoa by the Codex Alimentarius Commission (CAC).

The EU has granted a record number of wheat export licenses for this season

EU wheat to maintain competitive edge over US

By Kacey CULLINEY

More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.

Follow us

Featured Events

View more

Products

View more

Webinars