Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking … known as the Maillard Reaction; it also 'browns' food and affects its taste. …

Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking … known as the Maillard Reaction; it also 'browns' food and affects its taste. …

Contaminant levels in food and feed are usually too low to harm consumers and animals but they can cause effects such … as food poisoning and their presence or accumulation over time might affect animal and human health. …

According to Articles 11(6) and 23(6) of Regulation (EC) No 1829/2003 on genetically modified food and feed, the … European Food Safety Authority should publish detailed guidance to assist applicants in the preparation and presentation of … their applications for the renewal of authorisations of that genetically modified food and feed. This guidance document …

According to Articles 11(6) and 23(6) of Regulation (EC) No 1829/2003 on genetically modified food and feed, the … European Food Safety Authority should publish detailed guidance to assist applicants in the preparation and presentation of … their applications for the renewal of authorisations of that genetically modified food and feed. This guidance document …

, food and drinks. This work helps national and European authorities to be aware of the situation on the ground and to …

, food and drinks. This work helps national and European authorities to be aware of the situation on the ground and to … asked by the European Commission to produce a yearly report on Chemicals in Food for the general public. The report will … highlight EFSA's role and link its findings to the way chemicals in food are sometimes portrayed by media. At the request of the …