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EU Specialty Food Ingredients
News
EU Specialty Food Ingredientsâ Position: Communicating on the role of nutrients for human health
EU Specialty Food Ingredientsâ Position: Communicating on the role of nutrients for human health
2024-10
LABELLING OF SPECIALTY FOOD INGREDIENTS IN THE CONTEXT OF ALLERGY, INTOLERANCE & OTHER HEALTH CONDITIONS
2024-09
Understanding the threshold for nanoparticles
2024-07
SAFETY ASSESSMENT OF SPECIALTY FOOD INGREDIENTS: CONSIDERATION OF EPIDEMIOLOGICAL OBSERVATIONAL STUDIES
2024-06
Benefits of selected specialty food ingredients for gut health
2024-02
HELPING THE SPECIALTY FOOD INGREDIENT INDUSTRY NAVIGATE THE EU SUSTAINABILITY INITIATIVES
2024-02
TAKING STOCK OF THE FARM TO FORK STRATEGY: REFLECTING, RETHINKING, REBUILDING
2024-01
EU REGULATORY ENVIRONMENT FOR FOOD ADDITIVES
2023-09
Did you know? Facts about processed and âultra-processedâ food
2023-07
Integration of New Approach Methodologies in food safety risk assessment
2023-06
Selected Specialty Food Ingredients & their benefits for gut microbiome and health
2023-06
The Microplastics Regulation & Food Additives â key element
2023-06
EU SPECIALTY FOOD INGREDIENTS ON THE WAY FORWARD SUSTAINABLE FOOD SYSTEMS FRAMEWORK
2023-06
Safety assessment of food additives: impact of the changes in EFSA scientific methodology for deriving a reference point
2023-06
EU SPECIALTY FOOD INGREDIENTS EXPLAINS THE AUTHORISATION PROCEDURE FOR NOVEL FOOD INGREDIENTS â UPDATE RE. TRANSPARENCY REGULATION
2023-01
SPECIALTY FOOD INGREDIENTS AND PROCESSED & âULTRA-PROCESSED FOODSâ: DEBUNKING THE MYTHS WITH FACTS
2022-05
Guidance document on Multi-Benefit Ingredients
2022-04
Discussion paper on added fibre
2022-01
SPECIALTY FOOD INGREDIENTS: INNOVATING TO MEET CONSUMER NEEDS
2021-11
âSYNTHETICâ FOOD INGREDIENTS: DEBUNKING THE MYTHS WITH FACTS
2021-11
INTERNAL GUIDANCE FOR A HARMONISED APPROACH TO THE PROVISION OF INFORMATION ON HEAVY METALS WITHIN THE RE-EVALUATION OF FOOD ADDITIVES
2021-09
EU Regulatory requirements for organic ingredients
2021-09
SIGNATURE OF THE EU CODE OF CONDUCT ON RESPONSIBLE FOOD BUSINESS AND MARKETING PRACTICES
2021-09
SPECIALTY FOOD INGREDIENTS: ADDITIVES IN THE SAFETY SPOTLIGHT
2021-03
Specialty Food Ingredients: Sustainable Solutions for the Food System
2021-02
RISK ASSESSMENT OF SPECIALTY FOOD INGREDIENTS UNDER THE âTRANSPARENCY REGULATIONâ
2020-09
HOW SPECIALTY FOOD INGREDIENTS HELP MEET SPECIFIC DIETARY NEEDS
2020-09
Principles for Research Conduct
2020-07
EU SPECIALTY FOOD INGREDIENTSâ POSITION: COMMUNICATING ON THE ROLE OF NUTRIENTS FOR HUMAN HEALTH
2020-07
EU SPECIALTY FOOD INGREDIENTS GUIDANCE ON RESPONSIBLE B2B COMMUNICATION
2020-06
EU SPECIALTY FOOD INGREDIENTS CODE OF GOOD PRACTICE IN B2B COMMUNICATION FOR THE APPROPRIATE USE OF FOOD ADDITIVES IN THE EU
2019-11
THE EU SAFETY ASSESSMENT OF FOOD CHEMICAL MIXTURES – Update 2022
2019-05
ANIMAL STUDIES REQUIREMENTS CONCERNING PRODUCTS SUITABLE FOR VEGAN DIET
2019-01
EVERYTHING YOU EVER WANTED TO KNOW ABOUT FOOD ADDITIVES
2019-01
EVERYTHING YOU EVER WANTED TO KNOW ABOUT HEALTH INGREDIENTS
2017-03
CAN THE EU REGULATORY ENVIRONMENT HELP DELIVER FOOD INNOVATION?
2017-02
EU SPECIALTY FOOD INGREDIENTS EXPLAINS HOW TO BE A CODEX HERO!
2016-06
EU INNOVATION: TURNING AMBITIONS INTO REALITY
2016-01
ECONOMIC IMPACT ASSESSMENT OF EU RULES ON INNOVATION
2014-11
HOW DO SPECIALTY FOOD INGREDIENTS & THEIR MANUFACTURERS CONTRIBUTE TO THE SUSTAINABILITY OF THE FOOD SYSTEM?
EU Specialty Food Ingredientsâ Position: Communicating on the role of nutrients for human health
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