EFSA recommends reduction of inorganic arsenic intake
Food manufacturers may wish to keep an eye on inorganic arsenic levels in ingredients and final products, after the EFSA panel on contaminants concluded that dietary exposure should be reduced.
Archives for October 22, 2009
Ethical food purchases set to rise
UK consumers are likely to become more interested in purchasing ethically produced foods as the country emerges from recession, according to research from IGD.
Listeria in salmon killed by smoke treatment: Study
Smoking salmon at sufficiently high temperatures reduces the risk of Listeria monocytogenes, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
Project bids to eliminate risk of botulinum in baked goods
A project aimed at quantifying and eliminating the risk associated with the growth of Clostridium botulinum in baked goods is being initiated by a UK research group.
Consumer response to health claims varies by country: Study
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.