In a podcast of the BBC Radio 4’s Food Program, Sheila Dillon talks to people in the honey industry about how honey is processed, tested, adulteration of honey with inverted sugar, laundering of honey by removing pollen used to identify its geographical origin, and on the worrying ruling by the…
Grapefruit grown organically have higher levels of vitamin C compared to conventionally grown grapefruit but lower levels of carotenoids. So say researchers from the Vegetable and Fruit Improvement Centre, Texas, and the Texas AgriLife Research Center.
Genetic code sequencing of 100,000 food pathogens will provide roadmap to help identify causes of outbreaks The U.S. Food and Drug Administration (FDA), the University of California, Davis,Agilent Technologies Inc., and the Centers for Disease Control and Prevention (CDC) announced today a collaboration to create a public database of 100,000…
Burger King has reintroduced, in a small number of its restaurants, some of the food colours that have been associated with possible hyperactivity in young children. The company has reintroduced the colours as a result of trialling the Coca-Cola Freestyle drinks dispensing system for six months. The trial ends in…
The European Food Safety Authority’s (EFSA) scientific opinion published today, suggests that traditional poultry meat inspection may not suffice to fully address the most relevant biological hazards to public health: Campylobacter spp., Salmonella spp. and ESBL/AmpC gene-carrying bacteria[1]. EFSA’s opinion that provides a scientific basis for the modernisation of poultry…
It’s summertime, and that means it’s time to go outside and enjoy the weather. The return of warmer temperatures brings thoughts of freedom, relaxation, exploration, and being closer to nature. Whether you’re relaxing in the backyard, turning up your garden, enjoying the pool, or exploring the great outdoors, here are…
Not only can it make lobster blush, seaweed is also a highly nutritious food that literally surrounds the UK. So why do we not eat more of these sea vegetables in the same way as the Japanese enjoy their Nori?
An interesting video was published by the EFS in the “Understanding Science” white board video series, in which EFSA staff explain scientific concepts. It describes all about chemical contaminants in food. The video may be found here.
Following a request from the European Commission, EFSA was asked to review the scientific comments received on the Scientific Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) on the scientific substantiation of health claims related to isolated soy protein and reduction of blood LDL-cholesterol concentrations.
It’s a pending problem that has been spoken about often. How do we feed the increasing world population especially with the increase in demand for meat? Entomophagy, the eating of insects. Despite the yuck factor that you are probably feeling insects are already eaten in some cultures around the world…
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