A new study led by the University of Toronto and supported by IAFNS highlights a critical tension in sodium reduction policy, in that many of the foods contributing most to sodium intake also provide essential nutrients.
A series of first-of-their-kind, large-scale epidemiological studies have suggested associations between food dyes—both “natural” and artificial—and preservatives, and an increased risk of chronic health conditions like cancer, type 2 diabetes, hypertension, and cardiovascular disease.
Acrylerase, developed by Kerry Group, is an amidase food enzyme that hydrolyzes acrylamide, and is the first commercially available food enzyme designed to directly decompose the process contaminant after it has formed.
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.
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