The global trend toward natural and functional foods has fueled the popularity of edible flowers. To investigate the associated food safety risks, researchers conducted a comprehensive literature review, and identified pyrrolizidine and tropane alkaloids as a significant concern.
Intended to prevent misleading or inconsistent labeling of plant-based foods, the national vegan-certified labeling scheme is voluntary and is in line with ISO standards.
Members raised four new specific trade concerns (STCs) regarding: coffee bean imports into China; Thailand's regulation to mitigate aflatoxins in peanut kernels; a ban on imports of aquaculture shrimp in Thailand; and Viet Nam's procedure for the listing of exporting establishments.
New research suggests that the most effective treatments for reducing levels of arsenic in rice are cultivar selection, irrigation management, cooking approach, and the application of selenium or silicon soil amendments.
A new Shared Assessment Process (SAP) allows food developers to submit an application for joint assessment by both agencies. By removing duplication, the process aims to cut down approval times while upholding each country’s safety standards.
A study led by researchers from the University of Antwerp has found that ultra-processed plant-based foods contain high levels of organophosphorus flame retardants and plasticizers in comparison to their animal-based analogs, but a dietary exposure risk assessment did not raise a health concern for the adult population, including vegans.
Researchers from Wageningen University and Research have characterized the toxicological effects and allergenic potential of emerging alternative protein sources in a recent review.
FDA has released four new guidance documents to help industry comply with food labeling regulations concerning allergens and plant-based alternatives to animal foods, as well as food safety regulations for ready-to-eat (RTE), low-moisture foods.
In this episode of Food Safety Matters, we speak to Paul Shapiro, best-selling author and CEO of The Better Meat Co., about the food safety and sustainability advantages offered by various novel alternative protein products, their current regulatory oversight, and hurdles they must overcome before being scaled up and widely accepted by governments and consumers.
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