طراحی وب سایت

... a statement by the uk’s food standards agency (fsa) at the weekend said it was revising its guidance on the consumption of sprouted seeds such as alfalfa, mung beans (usually known as beansprouts) and fenugreek ... to date, no cases of food poisoning have been reported in the uk linked to the outbreak in france

... the food and drug administration (fda) will take size and functionality into account when it considers whether a product contains nanomaterials or involves nanotechnology, according to a new draft guidance document ... legal minefield agreeing on a legal definition of nanomaterials that satisfies food manufacturers, regulators, enforcement bodies and consumers has proved challenging on both sides of the atlantic, however ... if a definition concentrates on size alone, it will encompass a vast swathe of perfectly innocuous and naturally-occurring nanomaterials in products from milk to chocolate, confusing shoppers without serving any useful purpose, point out food manufacturers ... unilever : nano labels must be meaningful and specific in a round table debate on nanotechnology facilitated by the uk’s food standards agency last year, unilever r&d director, regulatory affairs, consumer confidence and sustainability, charles-francois gaudefroy, said several factors needed to be taken into account when coming up with a worakable definition of a nanomaterial ... ” nanotechnology in food nanotechnology promises an exciting range of benefits to consumers from the targeted release of nutrients to antimicrobial biofilms and lighter-weight packaging able to block out oxygen, carbon dioxide and moisture ... other interesting applications include nano-sensors that could detect pathogens, nano-encapsulation of natural food colours and other bioactives, and nanocellulose for moister bread, crispier crackers and juicier meat products ... click here for a round-up of nanotechnology applications in food from our sister title foodmanufacture

... researchers at the food safety laboratory in zurich said that mineral oils in ink from newspapers that are then recycled can make their way into foods such as cereal, pasta and rice - even passing through inner plastic bags ... however, a spokesperson for the uk’s food standards agency said there is no need for immediate action and emphasised that a “great quantity” of contaminated food would have to be consumed to present any significant threat to health ... the fsa is carrying out its own investigation into the presence of mineral oils in food packaging and is expected to report back in the summer ... meanwhile, uk industry body the food and drink federation has called for further investigation into the issue ... “we understand that the information currently available is limited and we are working with the food standards agency, food manufacturers, retailers and the packaging supply chain to gather more information,” barbara gallani, fdf director of food safety and science, said ... “it’s important to note the food standards agency has said there’s no need for immediate action,” kellogg said ... “whilst there are strict regulations when it comes to the packaging of food, there is currently no direction from the uk government about mineral oils ... ” just-food is the world’s leading portal for the global pre-packaged food and retail industries ... its daily mix of breaking news, views, analysis and research serves over 100,000 food executives each month

... the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product ... many of us are used to scouring food labels for as much information as we can glean ... that is the reality faced by millions of food allergy sufferers around the globe, for whom information on food labels is not ‘nice to know’ ... it is crucial, then, that food labels flag up allergens on labels ... such added extras are even more likely to crop up when food manufacturers are looking to bolster protein to give foods a functional edge ... there is no clear instruction for precautionary labelling in case of cross-contamination in eu directive, but in these litigious times food manufacturers prefer to cover their backs and use ‘may contain’ to shift the responsibility to the consumer ... where next? the uk’s food standards agency is set to conduct a survey of sample chocolate and biscuit-type products this year to determine the extent of use and the nature/wording of ‘may contains’ labelling as well as providing quantitative measurements of milk, peanut and hazelnut allergens ... the food and drink federation has published some sensible guidelines, too, in which it proposes shifting from the hazard-based approach to a more consistent risk-based approach whereby manufacturers carefully assess the risk of cross-contamination with allergens and only use 'may contains' terms where this risk cannot be controlled ... in the meantime, correct and safe food allergen labelling sits on a knife edge ... over the past twelve years she has worked in print, broadcast and online media in both europe and the united states, and has specialised in the food industry since 2005 ... she holds a msc in food policy from city university london

... the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product ... many of us are used to scouring food labels for as much information as we can glean ... that is the reality faced by millions of food allergy sufferers around the globe, for whom information on food labels is not ‘nice to know’ ... it is crucial, then, that food labels flag up allergens on labels ... such added extras are even more likely to crop up when food manufacturers are looking to bolster protein to give foods a functional edge ... there is no clear instruction for precautionary labelling in case of cross-contamination in eu directive, but in these litigious times food manufacturers prefer to cover their backs and use ‘may contain’ to shift the responsibility to the consumer ... where next? the uk’s food standards agency is set to conduct a survey of sample chocolate and biscuit-type products this year to determine the extent of use and the nature/wording of ‘may contains’ labelling as well as providing quantitative measurements of milk, peanut and hazelnut allergens ... the food and drink federation has published some sensible guidelines, too, in which it proposes shifting from the hazard-based approach to a more consistent risk-based approach whereby manufacturers carefully assess the risk of cross-contamination with allergens and only use 'may contains' terms where this risk cannot be controlled ... in the meantime, correct and safe food allergen labelling sits on a knife edge ... over the past twelve years she has worked in print, broadcast and online media in both europe and the united states, and has specialised in the food industry since 2005 ... she holds a msc in food policy from city university london

... incidence of food allergies and intolerances is on the rise in europe, and there are big gains to be made by companies who provide products that are safe and enjoyable for sufferers ... food allergy incidence has been rising in the eu, with around 3 ... for the food industry, the biggest challenges are posed by ingredients with allergic potential that are used in composite foods where their presence may not be immediately apparent ... they include chun-han chan, senior scientific officer for the allergen threshold programme at the uk’s food standards agency, who will take part in a panel debate on 2012 regulatory guidance, thresholds and limits for allergens – alongside dr rené crevel, science leader for allergy and immunology at unilever and geert houben, business line manager food safety, tno ... the future of allergen management will be addressed by professor clare mills, programme leader, institute of food research, and dr charlotte madsen, research leader, technical university of denmark/national food institute, denmark ... the conference’s headline sponsor is cosucra groupe warcoing and silver sponsor is national starch food innovation

... the uk’s food standards agency has said that milk and meat from cloned cattle and their progeny is “hypothetically” safe ... a meeting of the uk food watchdog’s advisory committee of novel foods and processes considered what the fsa termed a “hypothetical application” to approve cloned milk and meat ... there has been much debate in the uk over the safety of meat from cloned animals after meat from the progeny of a cloned cow entered the food chain in the uk in august ... following the meeting of the acnfp, chief scientist andrew wadge said: “in considering this hypothetical application, the advisory committee on novel foods and processes (acnfp) has confirmed that meat and milk from cloned cattle and their offspring shows no substantial difference to conventionally produced meat and milk and therefore is unlikely to present a food safety risk” ... the association said today that it is “not good enough to say that the meat and milk from cloned animals is ‘unlikely’ to pose a food safety risk” ... at present it is impossible to say whether or not we are breeding genetic weaknesses in to our food supply ... just-food is the world’s leading portal for the global pre-packaged food and retail industries ... its daily mix of breaking news, views, analysis and research serves over 100,000 food executives each month

... the uk’s food standards agency is seeking industry views on the effect of proposed new maximum levels of three food colourings across a raft of categories – and its proposed total deletion in others ... the european food safety authority has lowered the adi for ponceau 4r (e124), quinoline yellow (e104), sunset yellow (e110) last november, following urgent safety reassessments in the wake of the southampton study that suggested a possible link for these (as well as three other colours and sodium benzoate) with hyperactivity in children ... however all six of the southampton colours have since become the subject of a wide-spread work to remove them from food products ... in the uk the food industry has asked for voluntary reformulation, and since july a european warning label on hyperactivity risk has been required on products containing any one of the three

... conducted by the uk’s food standards agency (fsa) on recommendation by the european commission, the survey aimed to examine whether initiatives by the food industry to reduce acrylamide and furan have been effective ... as part of its three-year study, the fsa also extended its investigation to cover levels of 3-mcpd (3-monochloropropanediol) and ethyl carbamate, to gain a clear picture of the levels of a range of process contaminants in the food that is commonly eaten in the uk ... process contaminants process contaminants are chemical substances that are produced in food during food manufacturing, cooking (including home cooking), packaging and other processing activities ... the substances are formed when components in food undergo chemical changes during processing, which can include fermentation, acid hydrolysis, smoking, drying as well as some types of cooking (such as baking, grilling, frying and barbecuing) ... it first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... it can form during the heat-treatment of food products, and contributes to the taste and smell of a prepared food product ... red flags were first waved over levels in tinned and canned foods in 2004, when the us food and drug administration reported detecting higher levels than previously thought

... the gm steering group, which was set up in november last year, was being co-coordinated by the uk’s food standards agency (fsa) to examine consumer understanding of gm and its potential risks and benefits ... designed to be a 12-month project, it aimed to shape and manage public dialogue on food and the use of genetic modification