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Review and changes in additive use in french processed food products

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  • معلومة اضافية
    • Contributors:
      Direction de l'Evaluation des Risques (DER); Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES); Anses
    • بيانات النشر:
      HAL CCSD
    • الموضوع:
      2019
    • Collection:
      Anses: HAL (Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail)
    • نبذة مختصرة :
      ANSES (.) publishing a review of the use of additives in processed foods available on the French market, as part of the OQALI food observatory operated jointly by ANSES and INRA. Using data collected on more than 30,000 products, this study has also revealed changes in the presence of additives in food. While the majority of products contain at least one additive, they are used to a greater degree in certain food categories. In general, there has been a decrease in the use of the most common additives; only four of the 46 most frequently found food additives have increased for specific uses. These results will help better assess consumer exposure to these substances. (Press release nov. 2019)
    • Relation:
      Report N°: Saisine n°2018-SA-0064; anses-04608422; https://anses.hal.science/anses-04608422
    • Rights:
      http://creativecommons.org/licenses/by-nc-nd/
    • الرقم المعرف:
      edsbas.FF11AA27