EFSA aims to complete full risk assessment opinion on acrylamide in mid-2014

Acrylamide is a chemical compound that typically forms in starchy food products during high-temperature cooking, including frying, baking and roasting. It forms from sugars and an amino acid that are naturally present in food. Acrylamide has been found in products such as potato crisps, French fries, bread, biscuits and coffee. It was first detected in … Continue reading EFSA aims to complete full risk assessment opinion on acrylamide in mid-2014

EFSA work plan 2013

Efsa published here the 2013 work plan. Opinion on human health and environmental threats posed by endocrine disruptors; Updating the levels of exposure to acrylamide; Reference values ​​for micronutrients; Risk assessment of aspartame; Risk Assessment of Bisphenol A; Guidelines on food contact materials; Risk assessment on environmental genetically modified animals; New applications for authorization of … Continue reading EFSA work plan 2013