FERMENTATION, ONE OF THE VARIOUS TECHNOLOGIES USED TO PRODUCE SPECIALTY FOOD INGREDIENTS

2025-05 Fermentation-produced Specialty Food Ingredients

2025-03 The EU safety assessment of food chemical mixtures – Focus on food additives and their potential combined uses

2025-01 Factsheet: Practical EFSA to assess specialty food ingredients safety in real-world settings

2024-11 Factsheet: HIGH-PERFORMING EFSA FOR THE SAFETY ASSESSMENT OF SPECIALTY FOOD INGREDIENTS

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 ‘ultra-processed’ 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 – 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 – UPDATE RE. TRANSPARENCY REGULATION

2023-01 SPECIALTY FOOD INGREDIENTS AND PROCESSED & “ULTRA-PROCESSED FOODS”: 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 “SYNTHETIC” 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 “TRANSPARENCY REGULATION”

2020-09 HOW SPECIALTY FOOD INGREDIENTS HELP MEET SPECIFIC DIETARY NEEDS

2020-09 Principles for Research Conduct

2020-07 EU SPECIALTY FOOD INGREDIENTS’ 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?

FERMENTATION, ONE OF THE VARIOUS TECHNOLOGIES USED TO PRODUCE SPECIALTY FOOD INGREDIENTS