The use of nitrites and nitrates is widespread in the production of meat, sausages, cheeses and particularly perishable products, in which they are added with the aim of preventing the development and proliferation of micro-organisms harmful to human health, especially the C. Botulinum. In any case, nitrites and nitrates are not limited to being merely deterrent to microbial proliferation, [...]
On 25 May 2023, the new Chemical Contaminants Regulation will enter into force, definitively repealing Regulation (EC) No 2006/1881. The general objective of the Regulation has remained unchanged and is to set maximum levels for the various contaminants potentially present in the individual product categories, so that foodstuffs listed in Annex I may not be placed on the market, or [...]
Chemical food contaminants are defined as chemical substances not intentionally added to food and feed that may be present in them as a result of various steps in their processing or transportation. Chemical contaminants are: heavy metals; inhibiting substances; residues of previous plant protection products in primary production; chemical migration substances from contact surfaces and packaging materials that are not [...]
In recent years, organic farming has aroused great interest in consumers and awareness of the potential benefits of the organic method has grown, especially of an environmental nature. More and more companies are modifying their products, working on their external perception, so as to make them reach the customer as part of a message that speaks of respect for [...]
Food labelling in the USA is regulated by the FDA (CFR 21.101). The standard establishes a totally different type of labelling from that valid in the EU for the positioning of information and for its relative importance. Sometimes for marketing and communication needs companies tend to include in the labels of food products to be exported to the United States, statements, [...]
Although we hear little about it, radon gas is today, in Italy, the second cause of lung cancer after tobacco smoke. Radon is a natural radioactive gas, colorless and odorless, which comes from the decay of uranium and radium, that is the process by which a radioactive substance is spontaneously transformed into another, emitting radiation. These substances are naturally [...]
Whether it's for health, respect for animals, environmental protection, or the desire to experiment with new eating styles, we are facing an important change: people are tending to increasingly avoid eating meat and fish, and animal-derived foods, and prefer a "plant-based" diet. Meat production takes up 80% of agricultural land and contributes to about one fifth of all man-made greenhouse [...]
The UNI 10534-2005 standard defines shelf life as the period of time that corresponds, under certain storage conditions, to a tolerable decrease in food quality. It essentially defines the suitability for food use, contextualizing itself in a wider discourse that takes into consideration the chemical-physical, organoleptic, enzymatic and microbiological characteristics of the product. In the degradation process of a food [...]
In almost every country in the world, Italian food products are synonymous with quality and excellence, and are particularly appreciated by consumers. For this reason, the foreign market has always been an excellent commercial channel for Italian companies. It is therefore necessary to remember that the label of a food for markets other than ours, has profound differences compared to [...]
Food supplements are defined by sector legislation (Directive 2002/46 / EC, implemented with the legislative decree 21 May 2004, n. 169) as: "Food products intended to supplement the common diet and which constitute a concentrated source of nutrients , such as vitamins and minerals, or other substances having a nutritional or physiological effect, in particular, but not exclusively, amino [...]
