Titanium Dioxide

The uses of titanium dioxide, and why EFSA concluded that it can no longer be considered safe as a food additive.

Does COVID-19 affect food fraud risk?

John Points and Louise Manning, both members of the IFST’s COVID-19 Advisory Group, assess the evidence for an increase in food fraud as a result of the COVID-19 pandemic.

Food Contact Materials

This White Paper, written for Dr Ehrenstorfer, uses the examples of BPA, mineral oils, and PFAS to show the merits of a holistic approach to risk assessing chemical hazards in food. http://bit.ly/2Zr13vD

Tropane Alkaloids in Food

There has been recent concern about cross-contamination of food with natural plant toxins such as atropine and scopolamine. Where do they come from, and what foods are at risk?

Allergen Recalls

Has the rise in popularity of “Free-From” products affected trends in recalls for undeclared allergens?

Mycotoxins – Risk by Country

Mycotoxin risks are climate-dependent, but can be mitigated by good practice. Which countries’ products are at higher risk? The answer might be counter-intuitive.


Risk Ranking of Raw Materials

Food manufacturers could spend a fortune, testing every ingredient for every chemical contaminant and authenticity claim. How do you prioritise?

Food Labelling Enforcement

Food labelling regulations are harmonised across the European Union. But is the enforcement of these regulations? This analysis would suggest not.

Food Authenticity – Where are the Risks?

There is an echo-chamber effect with food fraud issues: a known issue will drive more testing, which drives more headlines, which drives more testing. Attempting to normalise for this effect can give a different picture of relative risks.

Food Colours and Dyes

Adulteration of food with illegal or undeclared colours is on most risk registers. But, in terms of previous history, the risk is focussed on relatively few products from few countries.