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.
2016-11 EU Specialty Food Ingredients member ISA supports World Diabetes Day for a 5th consecutive year
For a fifth consecutive year, the International Sweeteners Association (ISA) stands by the efforts of the International Diabetes Federation (IDF) to raise awareness on diabetes prevention and management, by supporting World Diabetes Day with targeted and engaging activation and materials, this time with the valuable...
2016-09 EFSA completes the safety re-evaluation of colours as food additives
The publication today of the opinion on the re-evaluation of the safety of titanium dioxide (E 171) as a food additive has closed from a risk assessment side* the re-evaluation of food colours, which started 10 years ago. This is a milestone in the additive...
2016-08 EU Specialty Food Ingredients explains How to Become a Codex Hero !
Based on its solid experience, our working group dedicated to the Codex Committee on Food Additives (CCFA) has developed some recommendations that might be helpful if you wish to have new provisions included in the General Standard for Food Additives (GSFA), or a substance evaluated...
2016-06 EU Specialty Food Ingredients LAUNCHES IMPROVED DIALOGUE WITH POLICYMAKERS ON FOOD INNOVATION
The author, economist Graham Brookes, exposed significant challenges for regulators and industry for creating a regulatory environment that meets the EU's innovation ambitions in the food sector. His study concludes that inefficiencies and uncertainties about new regulations are currently discouraging investment in research and undermining...
2016-06 Commission’s roadmap for the risk management of re-evaluated food additives
To date EFSA has published scientific opinions for about one third of the 316 additives subject to this re-evaluation and has re-confirmed the safety of most of them at their currently reported uses and use levels in foods and drinks. The scientific assessment is based...
2016-05 5th EU Specialty Food Ingredients annual Forum on Sustainability in the specialty food ingredients sector
The morning session was open to external speakers and brought together representatives of the Sustainable Agriculture Initiative Platform (SAI Platform), of Wageningen University, of the compound feed sector FEFAC and of the chocolate, biscuits and confectionery sector CAOBISCO. This gave the opportunity to hear about...
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