EU: "Food browning" process linked to cancer risk - EFSA
EFSA links food browning process to cancer risk
The European Food Safety Authority has linked the presence of acrylamide -a chemical produced by the same process that browns food - to potentially increased cancer risks in consumers of all age groups.
The EFSA said: "Coffee, fried potato products, biscuits, crackers and crisp breads, soft bread and certain baby foods are important dietary sources of acrylamide."
The food safety body has opened a public consultation on its findings, which will run until 15 September. The deadline for EFSA to adopt a final opinion is June 2015.
"Once finalised, EFSA's scientific advice will support European and national decision-makers to consider possible measures to further reduce consumer exposure to this substance in food," the EFSA said.
NAH Foods Ltd is the company behind the brand Eat Water, which offers consumers pasta, noodles and rice products that contain up to just 21 calories per serving. The company has had great success with...
BioGaia AB (BioGaia) is a Healthcare company. The company develops markets and sells probiotic products. It sells its probiotic products in the form of drops, lozenges, tablets, chewable tablets, stra...
- Rise of prepared foods in US grocers - analysis
- How are brands organising for e-commerce?
- Hershey results, outlook, M&A - the top takeaways
- Free-from firm BFree Foods - bitesize interview
- Work on sugar could stir more clean-label concerns
- Fazer buys European biscuit brands from Mondelez
- Kellogg launches Special K breakfast quiches
- Murray Goulburn accused of "misleading" the market
- Mondelez sees stronger margins, LFL growth
- Amplify Snack Brands acquires Boundless Nutrition