Cell‐cultured meat and seafood offer a sustainable opportunity to meet the world's
increasing demand for protein in a climate‐changed world. A responsible, data‐driven …

Only the intake of toxicologically-significant amounts can lead to adverse health effects even
for a relatively toxic substance. In the case of residues in foods this is based on two major …

Over the past 15 years, plant sterol-enriched foods have faced a great increase in the
market, due to the asserted cholesterol-lowering effect of plant sterols. However, owing to …

Abstract This Scientific Opinion addresses the formulation of specific development needs,
including research requirements for allergenicity assessment and protein safety, in general …

It is increasingly recognized that most chronic diseases of concern today are multifactorial in
origin. To combat such diseases and adverse health conditions, a treatment approach …

Background A legal framework cannot ensure that a food will never pose a risk to any
consumer. Risk management procedures are put in place to control potential risks occurring …

Human biomonitoring (HBM) measures the levels of substances in body fluids and tissues.
Many countries have conducted HBM studies, yet little is known about its application …

Pressure-assisted thermal processing (PATP) at T< 100° C can be used when enzyme
inactivation and pasteurization by high pressure processing (HPP) is not feasible due to …

In the context of increasing prevalence of overweight and obesity in societies worldwide,
enhancing the satiating capacity of foods may help people control their energy intake and …

Risks are increasingly regulated by international standards, and scientists play a key role in
standardisation. This fascinating book exposes the action of'invisible colleges' of scientists …