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

Posted on by Cesare Varallo

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

Books – “Consumers and companies: the regulation of the food information”

Posted on by Cesare Varallo

"Consumers and companies: the regulation of the food information" (S. Buffagni, B. Burchi, R. Gallio, A. Tarabella, (edited by) E. Varese) ISBN 978-88-348-3924-9 Consumers and businesses: two sides of the same coin, the recipients opposing the new legislation that redefines the rules on food labelling. The new discipline of information on foods aims, on the one … Continue reading Books – “Consumers and companies: the regulation of the food information”