Whether you understand the technology or (like most people) not, blockchain has become a hot topic in the food industry. But what implications will this new ‘trust-enabling’ technology have for the food supply chain? And where might it be particularly applicable to sustainable emulsifier sourcing, production and distribution?
Emulsifiers and the clean label trend
There’s renewed concern as to whether the clean label trend might influence consumers to reject processed foods without a strong scientific basis for doing so.
Focus on EFSA emulsifier re-evaluation
Conclusions from EFSA 2017 study on the safety of emulsifiers are good news for consumers, food manufacturers and emulsifier producers as it confirms the food safety of eight specific emulsifiers.
How to judge food ingredients you don’t even know?
Deciphering numbers and names on ingredient lists can be tricky and may deter some consumers from buying certain products. But how do you know if they are bad for you?
EFSA Panel reports re-evaluation of emulsifier E471 as food additive.
During the last days, the recent ”Re-evaluation of mono- and diglycerides of fatty acids (E471) as food additives” conducted by an EFSA panel has attracted attention also in food magazines and websites.
Science supports the limits for food additives
Food safety is not a subject that should be taken lightly. Research in this area is important when it comes to recommending safe limits but it’s just the tip of the iceberg.
New perspective on the effects of dietary emulsifiers on gut microbiota
A new publication authored by researchers at the FDA concludes ”….our updated dietary exposure estimates for these seven emulsifiers, did not raise safety concerns at the current specified levels of use."