The American Bakers Association (ABA) submitted a comment letter to the U.S. Food and Drug Administration (FDA) regarding its notice and request for comments on «Preventive Controls for Registered Food and Animal Food/Feed Facilities».
The food industry is constantly working on new methods to lengthen the shelf life of foods. Elisabeth Fischer finds out how growing consumer demands for quality and safety are pushing the most promising new treatments on the market.
EFSA will issue a scientific statement on two recent studies on the safety of artificial sweeteners by the end of February 2011, responding to a request for technical assistance from the European Commission. Guided by the statement of the Panel on Food Additives and Nutrient Sources added to food (ANS) published today, EFSA’s scientific evaluation will be carried out in close co-operation with the French agency for food, environmental and occupational health safety, ANSES, and will help inform the Authority’s ongoing work on artificial sweeteners.
Packaging that alerts consumers to food which is starting to go off is being developed by researchers at Strathclyde.