acrylamide

 

Food consumption database boosted

EFSA has completed a major update of its Food Consumption Database, which now includes individual dietary records from nearly 100,000 people in 23 EU member states. Food consumption data collected by EFSA plays a key role in the evaluation of risks related to possible hazards in food. Combined with data on levels of chemical occurrence […]

EFSA plans year ahead

EFSA has mapped out its priorities for 2015 and beyond. Key milestones this year will be the adoption of around 400 scientific outputs, the renewal of membership of eight of the authority’s Scientific Panels and its Scientific Committee, and the hosting of the second EFSA scientific conference in Milan. EFSA will also be advancing a […]

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Acrylamide in food is a public health concern, says EFSA draft

Based on animal studies, EFSA has confirmed previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Acrylamide in food is produced by the same chemical reaction that ‘browns’ food during everyday high temperature (+150°C) cooking in the home, catering and food manufacturing. European and national authorities […]

Acrylamide levels in food ‘largely unchanged’

EFSA’s latest report on acrylamide in food in 25 European countries reveals that levels remain largely unchanged. The report covers the monitoring period 2007-2010 and does not reveal any considerable change from the last report for the majority of the food categories assessed, says EFSA. However, since 2008 the number of results submitted to EFSA […]

September 2012

Articles in this issue include a look behind the scenes at a top European supplier of processed fruit, the street food trend and a step by step guide to food hygiene.

Mixed results in acrylamide survey

The UK Food Standards Agency (FSA) says results from a recent study reveal an increase in acrylamide levels in certain baby foods. The study, which looked at levels of process contaminants acrylamide and furan in a range of UK foods, showed an upward trend in acrylamide levels in processed cereal-based baby foods (excluding rusks), but […]

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