Yury M. Caldera P.’s Post

Evaluating the association between the introduction of mandatory calorie labelling and energy consumed using observational data from the out-of-home food sector in England https://lnkd.in/egtPv7VZ

📢 Policy and industry updates for #foodanddrink businesses and organisations - Check out the October edition of our #foodandnutrition newlsetter and click on the link in the comment to subscribe and receive the next issue in your mailbox👇 📑 Last week the UK House of Lords Food, Diet, and #Obesity Committee unveiled recommendations to overhaul the UK’s food system. The report casts a spell on unhealthy food practices and calls for, among others, a sugar and salt tax and further research into the effects of #ultraprocessed foods (UPFs) on public health. 🍽 Meanwhile, the UK’s Food Standards Agency,United Kingdom (FSA) is explorig the potential of cell-cultivated products to position the UK at the forefront of #alternativeprotein innovation. 🎤 Speaking of alternative protein innovation, earlier this month our Director and Food Policy Lead, Andrea Gutierrez-Solana, moderated a panel at NutrEvent 2024 on how the alternative proteins sector is addressing increasing consumer interest and concerns about #UPFs 🌴 📝 On the EU side, the European Commission has delayed the implementation of the Anti-#Deforestation Regulation and Members of the European Parliament (MEPs) prepared Commissioner hearings and votes. 📩 To find out more drop us a message to read our latest newsletter.

Artificial food colors, originating from petroleum, may harbor traces of lead and arsenic, posing significant health hazards. Certain dyes, like Tartrazine (Yellow 5), have been associated with behavioral changes such as irritability and restlessness. Additionally, sensitive individuals may experience allergic reactions, including skin rashes and nasal congestion, from colors like Blue 1, Red 40, Yellow 5, and Yellow 6. Although concerns about cancer risk are less conclusive, caution is warranted when consuming products containing artificial food colors. While regulatory agencies like the FDA and EFSA assert their safety within approved limits, critics contest this, citing evidence of adverse health effects and industry manipulation of research studies. Thus, ensuring transparency, rigorous oversight, and consumer awareness are imperative in navigating the complexities surrounding artificial food colors and safeguarding public health. https://lnkd.in/gx6s3ndU

🚨 The Food Reformulation Task Force have published draft energy and target nutrient thresholds to be used during new product development in 15 food categories prioritised for reformulation. 📄 The thresholds are published as draft, and we invite interested parties to provide their feedback on draft thresholds. You can read more about the consultation here: https://ow.ly/oQZ350T1a8w Healthy Ireland Local Government #FoodReformulation #FoodSafety

𝟗 𝒈𝒓𝒂𝒎𝒔.   That is the daily consumption of salt per capita in Australia.   It’s almost twice the official recommendation from the @World Health Organization, of 5 grams/day/capita.   Meanwhile, sugar reduction is a similar challenge for food manufacturers in Australia and New Zealand.   Governments in both countries have implemented various initiatives to address this issue. They have introduced stricter food labeling regulations to help consumers make informed choices. Additionally, public health campaigns have highlighted the importance of reducing sugar and salt in daily diets.   Close to the market, our @Biospringer by Lesaffre experts decided to support food manufacturers, with dedicated clean label solutions to reduce sugar and salt content in their formulations. Discover their market analysis as well as solutions with concrete recipe examples in our webinar: https://shorturl.at/qrsz7   #yeastextract #fermentation #saltreduction #sodiumreduction #sugarreduction #healthandwellness #foodindustry #Australianfoodindustry    

As proposed in May 2024, Health Canada | Santé Canada removes brominated vegetable oil (BVO) from the List of Permitted Food Additives with Other Accepted Uses. This follows a safety assessment of BVO by Health Canada. Although the assessment did not identify an immediate health concern, it didn’t support the continued use of BVO as a food additive. At that time, BVO was permitted for use as a density-adjusting agent at a maximum level of 15 ppm in beverages containing citrus or spruce oils. The removal came into force August 30, 2024. #health #BVO #food https://lnkd.in/exQ6vSUG

As proposed in May 2024, Health Canada | Santé Canada removes brominated vegetable oil (BVO) from the List of Permitted Food Additives with Other Accepted Uses. This follows a safety assessment of BVO by Health Canada. Although the assessment did not identify an immediate health concern, it didn’t support the continued use of BVO as a food additive. At that time, BVO was permitted for use as a density-adjusting agent at a maximum level of 15 ppm in beverages containing citrus or spruce oils. The removal came into force August 30, 2024. #health #BVO #food https://lnkd.in/exQ6vSUG

Ozone treatments in FOOD INDUSTRIES particularly when combined with vacuum packaging, effectively inhibited microbial growth in food products specially meat products. Furthermore, ozone treatment had a smaller impact on pH, color, and lipid oxidation of red meat products ( specifically beef) The synergy of ozone treatment with PEF ( Pulse Electric Field ) , Ozone with Hydrogen Peroxide treatment) and Ozone with vacuum packaging demonstrates strong potential for preserving food quality and enhancing food Safety. ‼️‼️But‼️‼️‼️‼️ According to the European Food Safety Authority (EFSA), ozone concentrations and application methods should be carefully controlled. Ozone exposure limits , recommended concentrations are typically low, ranging from 1–5 ppm for brief exposure durations to avoid adverse effects on food quality and safety and for staff safety. Exposure of staff to OZONE could be hazardous, depending upon the concentration and exposure time, 9.8mg/m3‼️‼️‼️ (5ppm) ‼️‼️is dangerous and life threatening and cause severe damages to respiratory tract. #foodsafety #foodsafetyandquality #EFSA #IFT #RIVM #NVWA #Foodvalley

The more I read the book, Ultra-Processed PEOPLE, the more committed I am to eating WFPB - whole foods plant based - and doing what I can to raise awareness. This book is the tip of the iceberg of what has happened to our food systems with the domino effect of people's health. People have the choice to ignore what has, and continues to happen, or make the changes that can literally give you a quality of life that is impossible to have with Frankenfoods. Don't take my word for it. Check it out for yourself. https://amzn.to/3tI5W8Q

Food irradiation is a physical treatment used in food industry(has nothing to do with radioactive contamination). Can be used in fruit &vegetabes, fresh meat, cereals industry , etc and the consumers are informed on the label of the food products. Here on the site of food legislation of UE is detailed this type of treatment.