Evidence insufficient for effective food allergy management
The science to support measures to manage and prevent food allergies is insufficient to support guidelines, and more needs to be done to understand the issues, says a new anaylsis.
Archives for May 11, 2010
EFSA finds no major safety concerns with cheese rind dye
The European Food Safety Authority (EFSA) has found no significant safety concerns surrounding the use of Litholrubine BK (E 180) in cheese rind.
EFSA sees no need to change nitrite ADI
The European Food Safety Authority has concluded that data from Denmark does not give grounds for lowering the ADI for nitrites in meat, but usage should be kept as low as possible to achieve the preservative and microbiological effect.
Enzymes show the way to healthy salt-free soy sauce
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
Dispatches from IFFA
Renewed meat sector optimism shines through at IFFA
The sense of optimism is palpable at this year's IFFA show as the meat world gathers in Frankfurt, Germany, following one of the toughest economic periods in living memory.