News
For the latest regulatory advances and discussions in food technology, as well as guidance and insight into regulatory debate and legislation, EU Specialty Food Ingredients is the authoritative source for industry news and information.
2021-06 EU Specialty Food Ingredients in working groups meetings of the Codex Committee on Food Additives
25th June 2021: This week, several working groups prepared their recommendations for consideration and adoption by the 52nd session of the Codex Committee on Food Additives (CCFA), which will be held virtually between 1st and 10th September 2021. EU Specialty Food Ingredients did not miss...
2021-06 HAPPY WORLD FOOD SAFETY DAY!
Today, 7h June, we celebrate World Food Safety Day (WFSD). Food safety is everyone’s business, and this is why we support FAO/WHO Codex Alimentarius in raising awareness about the importance to prevent, detect and manage foodborne risks, contributing to food security. Thanks to the use...
2021-06 EU SPECIALTY FOOD INGREDIENTS WELCOMES ITS 42nd MEMBER
The General Assembly is very pleased to welcome COSUCRA as a new Member of the Federation. Around 200 businesses are involved directly or indirectly through a member association in EU Specialty Food Ingredients. The EU specialty food ingredients market, today worth around €16 billion is...
2021-06 LEARNING FROM OUR MEMBER ASSOCIATIONS
5 member associations, namely FAIA, Federchimica AISPEC, ISA , Marinalg Int. & AMFEP have put together an exciting programme to share their experience in the field of Communications, Nutrition and Food Improvement Agents with the other EU Specialty Food Ingredients’ members. An inspiring seminar that...
2021-05 COUNCIL OF THE EU
Members of EU Specialty Food Ingredients are invited to a virtual information session of the Council of the EU, with focus on the Council’s role in shaping the EU food policies. More precisely, the participants shall know more about the Council working party on foodstuffs...
2021-05 EXPOSURE ASSESSMENT METHODOLOGIES
Around 50 EU Specialty Food Ingredients’ members attend a seminar to learn about the significant evolution of methodologies applied by EFSA to assess the exposure to specialty food ingredients, an essential element of application dossiers. Delivered by Dr Tennant (FCRA), the session follows up to...