On 1 January 2018, Regulation (EC) No. 258/97 on novel foods and novel food ingredients will cease to apply, and Regulation (EU) No. 2015/2283 on novel foods will take its place. Although the incoming Regulation 2015/2283 has the same ‘cut off’ date of 15 May 1997 for defining a novel…
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13 July 2017 | By New Food
The number of M&A deals targeting UK food manufacturer companies has fallen by 25% as the fall in sterling puts pressure on the sector’s profit margins and puts off acquirers, says EMW, the commercial law firm.
Consumption of raw or undercooked pork meat and liver is the most common cause of hepatitis E infection in the EU, said EFSA.
Lutein, a nutrient found in several highly coloured vegetables and fruits, can suppress inflammation, according to a new study by researchers at Linköping University, Sweden.
Chemical signatures from gut bacteria which show up in urine can be used to predict how the body will respond to a 'junk' diet.
5 July 2017 | By New Food
Worldwide health authorities are being urged to rethink official guidance around vitamin D following the publication of a ground breaking study from the University of Surrey, which dispels the myth that vitamin D2 and D3 have the same nutritional value.
Studies by the University of Hohenheim in Stuttgart, Germany, have shown that when plant-based phosphorus is processed in the digestive system, substances are produced that have hardly been investigated and could have benefits for animal health.
30 June 2017 | By New Food
The third instalment in Thermo Fisher's fantastic webinar series looks at olive oil and detecting extraneous seed oils.
The European Commission launches a new EU action plan to tackle antimicrobial resistance (AMR) – a growing threat that is responsible for 25,000 deaths in the EU every year.
29 June 2017 | By New Food
New research published today shows rising food prices are biting, with 1 in 5 consumers having already switched from their favourite brands due to increases.