EFSA conducted an acute exposure assessment for glycerol in slushies and dealcoholized wine following reports of toddlers and young children experiencing glycerol intoxication due to excessive slushie consumption in a single sitting.
Responding to growing consumer and regulatory demand for “natural” foods, the decision builds on Aldi’s removal of 13 synthetic colorants from its portfolio more than ten years ago. The grocer announced this ban while Congress, states, and industry debate ingredient oversight.
The Get it Natural Toolbox meets growing demand for natural, minimally processed foods, offering functional ingredient solutions including those that eliminate harmful substances and facilitate fermentation, as well as sweeteners and digestion-supportive cocoa alternatives.
None of the exposures to the five additives and flavorings assessed presented a health concern for the EU population. The pilot helped identify shortcomings in the monitoring framework that will be rectified for future reports.
The draft bill proposes sweeping reforms to FDA’s food safety oversight, including GRAS process changes, infant and baby food safety provisions, and federal preemption of state laws. Consumer groups say the FRESH Act’s GRAS reforms and federal preemption language would weaken U.S. food safety.
The Food Safety and Chemical Disclosure Act would mandate public disclosures of “Generally Recognized as Safe” substances used in foods manufactured or sold in New York. It has passed the Assembly and Senate, and now awaits the Governor’s signature into law.
Researchers at Johns Hopkins University analyzed how four major food processing classification systems (including the NOVA “ultra-processed” definition) differ in categorizing foods and how those differences may influence nutrition research, public health, and policy.
In a meeting with industry, the Dutch Ministry of Health, Welfare and Sport (WVS) confirmed its intent to ban the botanical ashwagandha, a widely used dietary supplement and functional food/beverage ingredient.
Rothamsted Research scientists have developed gene-edited wheat with substantially reduced levels of free asparagine, a precursor to acrylamide. Biscuits produced from gene-edited wheat showed a 93 percent reduction in acrylamide compared to controls.
The Food Standards Australia New Zealand (FSANZ) Board has approved new requirements for the sale of caffeine and guarana extract, as well as restrictions on adding caffeine to foods, addressing public health concerns related to excessive caffeine intake.
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