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
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 ...