Delicious food should be something you “die for” not something you die from.
There are two sources of poison in your food. One is from the food itself. The other is from the way it
Continue Reading From poisoned party to toxic toast: How to get nerve poison out of your food
There is low awareness of Campylobacter and its impact despite it being the main cause of food poisoning in the UK, according to a project on how people perceive food-related risks.
Results come from a
Continue Reading Food risk survey shows low awareness of Campylobacter
The system for monitoring chemical contamination of food in France works well most of the time but has some gaps, according to ANSES.
The French Agency for Food, Environmental and Occupational Health & Safety (ANSES)
Continue Reading ANSES finds system to monitor chemicals in food largely effective
California is officially taking a “Roseanne Roseannadanna” approach with a big “nevermind” about those cancer warnings that were supposed to go on coffee.
Like burning toast, roasting coffee beans produces trace amounts of acrylamide, a
Continue Reading No cancer warnings required on coffee sold in California after all
No one knew acrylamide even existed until it was discovered in 2002. It’s been around close to forever, though. Awareness of the chemical raised a problem. It is “reasonably anticipated to be a human carcinogen,”
Continue Reading Firms rush to market with acrylamide control product ahead of new regs
Java enthusiasts can brew in peace as new research shows that the presence of acrylamide, a known carcinogenic chemical, in nine of the top selling coffee brands is undetectable.
The Clean Label Project – a
Continue Reading Go ahead, bend your elbows for that morning fix: Coffee’s OK
Food businesses in Europe must take “practical steps” to manage acrylamide within their food safety management systems beginning in April. New European Union legislation describes “practical measures” food businesses must take to mitigate acrylamide formation
Continue Reading UK prepares to comply with Europe’s new acrylamide rules
The European Union and the United States are taking different approaches to a fairly recently discovered chemical that’s been in food as long as men and women have been cooking with fire.
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Continue Reading EU to set acrylamide benchmarks in 2018: Don’t burn the toast
The U.S. Food and Drug Administration on Thursday issued draft guidance for industry on how to reduce levels of acrylamide in certain foods to help mitigate potential human health risks. Acrylamide forms from a chemical
Continue Reading FDA Offers Industry Guidance on Acrylamide in Food
Acrylamide-preventing yeast strains might not sound like something worth celebrating, but do not tell that to the folks at Functional Technologies Corp. Acrylamide is a known lethal neurotoxin that sometimes occurs in cooked starchy foods,
Continue Reading “Secret” Yeast Additive Gets GRAS Approval
