One of the characteristics of food additives in general and flavouring substances in particular is the low degree of risk they pose to the consumer in spite of the public perception of their undesirability. Around 1965, national regulators in several countries began to become interested in ...
Seaweed is more than the wrap that keeps rice together in sushi. Seaweed biomass is already used for a wide range of other products in food, including stab
Br. Food J. 2018, 120, 1682–1695. [Google Scholar] [CrossRef] De Oliveira, M.F.B.; Martins, C.A.; Castro, I.R.R. The (scarce and circumscribed) culinary content in food-based dietary guidelines around the world: 1991–2021. Public Health Nutr. 2022, 25, 3559–3567. [Google ...
Food Preservatives Pharmaceutical Preservatives Natural Preservatives and Their Importance Permitted/Approved Preservatives Unfair Practices in Trade Misleading Labeling and Advertising Recent Trends in Preservation Legislation for Food, Cosmetics, and Pharmaceutical Products around the Globe Conclusions Author Contribu...
In 2022, the European Union Reference Laboratory for Persistent Organic Pollutants (EURL-POPs) published the “Guidance Document on Analytical Parameters for the Determination of Per- and Polyfluoroalkyl Substances (PFAS) in Food and Feed,” which established a path for analytical laboratories around ...