Apr 15, 2014
A paper titled “Why low calories: count: The effective use of low calorie sweeteners (LCS) in today’s diet and lifestyle choices” (1-2 April 2014), Brussels, Belgium was published in Nutrition...
Apr 02, 2014
EFSA is launching a public consultation on its draft scientific opinion on acrylamide in food, developed by the Authority’s expert Panel on Contaminants in the Food Chain (CONTAM). Until 15 September...
Mar 31, 2014
The European Food Safety Authority (EFSA) has announced that it will hold a workshop on their re-evaluation program for food additives, which will take place in Brussels, Belgium on April 28th 2014...
Feb 07, 2014
The U.S. Food and Drug Administration (FDA) today proposed to update the Nutrition Facts label for packaged foods to reflect the latest scientific information, including the link between diet and...
Jan 01, 2014
The Alliance to Feed the Future has announced the availability of new, free curricula, "The Science of Feeding the World," will help students in grades K-8 learn about what it will take to feed the...
Dec 10, 2013
"This opinion represents one of the most comprehensive risk assessments of aspartame ever undertaken. It's a step forward in strengthening consumer confidence in the scientific underpinning of the EU...
Aug 04, 2013
Following an announcement by a major multinational dairy company in New Zealand regarding a potentially contaminated whey protein concentrate, Food Standards Australia New Zealand is working together...
Jul 31, 2013
The Canadian Food Inspection Agency (CFIA) has released a new set of interactive web tools aimed at providing Canadians with relevant, easy-to-understand information explaining the beef processing...
Jun 01, 2013
(Washington, D.C.) – The International Center of Excellence in Food Risk Communication (ICEFRC) is marking its second anniversary by noting its increasing global reach and celebrating China’s...
May 21, 2013
Food Standards Australia New Zealand published a report on the risk assessment and regulation of ag biotech crops and foods developed using gene silencing. The report concluded the weight of...

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