A survey of US and Canadian adults by One Degree Organic Foods reveals a significant gap in consumer awareness regarding the world's most widely used pesticide, even among those trying to limit their pesticide exposure.
Scientists from Rothamsted Research – the longest-running agricultural research institute in the world – have used genome editing to develop a type of wheat that is less likely to produce acrylamide when baked.
Hong Kong’s Consumer Council has found traces of hazardous chemicals in over 50 brands of cookies, egg rolls, almond puffs and sweet pastries sold in the city.
The European Food Safety Authority (EFSA) has concluded that glyphosate, a herbicide used on food crops, is unlikely to cause cancer and recommends raising safety levels.
Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.
Fears about food contact material anthraquinone’s carcinogenic properties have prompted Germany’s Federal Institute for Risk Assessment (BfR) to drop it from its recommended list for food packaging substances.
The European Food Safety Authority’s (EFSA) annual update report on acrylamide levels in foods does not reveal any considerable change in the presence of the possible carcinogen in foods.
A decision to add acrylamide to a European list of Substances of Very High Concern (SVHC) is unlikely to have any impact on the cardboard packaging industry, said one trade body.
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
Hungary has banned sales of its ubiquitous national spice paprika
after high levels of potential carcinogenic aflatoxins were found
in warehouse stocks, writes Lindsey Partos.
European research into the potential carcinogen acrylamide has
received a massive injection of cash to boost the biggest
international project to date on toxic substances formed when food
is heated.
