Sulphites are used to maintain appearance, increase shelf-life, and prevent the growth of hazardous microorganisms (e.g, fungi, bacteria).
The European Commission would like to consult interested stakeholders on sulphur dioxide-sulphites (E 220-228)
food (323)
The Food Safety Authority of Ireland’s (FSAI) Food Safety Consultative Council today hosted an open meeting to discuss online sales of food, from the consumer, the regulator and the industry’s perspectives. Click and eat - what’s cooking in online fo
Nitrosamines (or more formally N-Nitrosamines) are chemical compounds that can form in food as a result of food preparation and processing. They have been found in several types of foodstuffs such as cured meat products, processed fish, cocoa, beer a
The Department of Agriculture, Environment and Rural Affairs has published its annual publication, ‘Northern Ireland Food and Drinks Processing Report’ previously known as ‘Size and Performance of the Northern Ireland Food and Drinks Processing Secto
Food Standards Scotland and the Food Standards Agency are today advising consumers that some food products labelled as containing sunflower oil may instead contain refined rapeseed oil. This is happening to maintain the supply of certain food product
The Food Standards Agency has today published its strategy for improving food over the next five years and recommitted to its mission of food you can trust.
The five-year strategy reflects the FSA’s greater responsibilities now that the UK is outside
This report has been produced by Campden BRI (Nutfield) under a contract placed by the Food Standards Agency (the Agency). The views expressed herein are not
necessarily those of the Agency. Campden BRI (Nutfield) warrants that all reasonable skill an
The European Food Risk Assessment (EU-FORA) Fellowship Programme is a key initiative for ensuring preparedness for future risk analysis needs. The upgraded programme (2.0) introduces several significant changes based on five years of experience, the
The European Food Safety Authority published in August 2021 the “Guidance on technical require-ments for regulated food and feed product applications to establish the presence of small particles including nanoparticles” (Guidance on Particle – Techni
A survey into public perceptions of emerging alternative proteins has revealed that a third of UK consumers would try cultured meat, and a quarter would try edible insects. It also revealed a greater number - 6 in 10 of us - are willing to try plant-
Established in 2014, the Food Research Collaboration brings together academics, civil society groups and practitioners to produce and share the evidence-based knowledge needed to protect and expand the UK’s sustainable food sector.
The global herb and spice industry, valued at approximately US$4 billion, continues to grow year on year. This industry works extremely hard to ensure they provide consumers with safe and authentic products. However, it is continuously under threat f
Canada has pulled ahead of the United States in the latest edition of a report that measures food security.
The Economist Impact’s Global Food Security Index (GFSI) has the United States in ninth while Canada is seventh. In the previous edition, the
Six projects have been funded in the United Kingdom that connect researchers with the public on issues about food safety.
The Food Standards Agency (FSA) and UK Research and Innovation (UKRI) awarded £200,000 ($269,000) to the projects that are set t
The Food Safety Authority of Ireland’s (FSAI) Food Safety Consultative Council today hosted an open meeting to discuss recently introduced EU regulation, requiring food businesses to establish, maintain and demonstrate an appropriate food safety cult
ABOUT EIT FOOD:
The European Institute of Innovation and Technology (EIT) Food is a young and fast-growing organisation focusing on entrepreneurship and innovation in the food sector. EIT Food is a start-up but has the characteristics of a multinatio
The study explored several aspects of food safety regulation, including definitions, underlying legislation, authorisation processes and production standards.
These publications provide estimates of the value of sales, value added, profitability, exports and employment for each of the ten subsectors of the food and drinks processing sector in Northern Ireland. These statistics are supplemented with fifteen
This preparatory work is being led by the Standing Committee on Agriculture Research, in particular its Strategic Working Group on Food Systems, in collaboration with the European Commission services.
Should you have any question regarding this Horiz
