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Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
Starting in April 2018, food businesses throughout Europe will have to take steps to cut down on acrylamide - a carcinogenic chemical produced by food in high temperatures.
Scientists are developing a $40 device, small enough to fit on a keychain, that can accurately test for allergens in food.
A report analysing 3,448 samples of British produce has found traces of pesticides on 48 per cent of them.
With the health food media fast on the rise and certain chemicals falling fast into popular disrepute, two food scientists have spoken about the dangers of following trends blindly.
A study has found that Americans are significantly more likely to be exposed to glyphosate than they were when genetically modified 'Roundup Ready' crops first went on the market.
A study on consumer trends has pegged sustainable packaging as one to watch as food manufacturers move into the new year.
Fipronil, the chemical at the centre of a scandal that brought about a slew of recalls this summer, has reared its ugly head once more in Germany.
A team of researchers has shown zinc oxide nanoparticles do not pose a toxicity risk to crops as feared, but they don't seem to have any special benefits either.
Our devotion to plastic convenience is coming back to bite us. It is time for action, says Frederikke Magnussen, co-founder of A Plastic Planet, before it's too late.
The Vegan Society calculated the total savings of the 10,000 people who ate vegan for a week after signing up to the charity's seven day challenge.
Already worth more than $10 billion, consumer and government forces will push the food safety testing market up by 7.28 per cent every year.
With Oktoberfest underway, Mintel have released the results of a survey that may give brewers something to think about.
Finger millet's genetic code has been decoded in detail for the first time by researchers at Zurich University.
The global gluten free market is expected to be worth over $8bn by 2020. The number of people diagnosed with a gluten intolerance or coeliac disease is rising rapidly and consumers are ever more eager to pursue healthier diets and lifestyles. Despite all this standards and accreditations around gluten remain…
