At the heart of FOODPathS’ achievements are a strategic Manual (also converted into a pragmatic handbook), a set of actionable Recommendations, and a community-driven approach that will support the ...

Acrylamide forms naturally in starchy foods cooked at high temperatures, such as frying, baking, roasting, and toasting, and is produced when certain sugars react with the amino acid asparagine during ...

Food safety risk assessments help determine whether a food or ingredient could pose harm, using a structural process that includes hazard identification, hazard characterisation, exposure assessment, ...

Brussels, Date – Fibre is back in the spotlight and for good reason. Diets low in whole grains, one of the main sources of fibre, are linked to more than 145,000 preventable deaths and 2.9 million ...