A concise overview of acrylamide in food
A concise overview of aspartame in food.
A concise overview of dioxins and PCBs in food
Guidance on the Use and Handling of Frying Fats and Oils GENERAL FACTSHEET SERIES ISSUE NO. 1 JULY 2009 The appeal of fried foods is universal and enjoyed by all cultures around the world Fried food has grown in popularity despite the low/no-fat trend. The deep-frying process is commonly used by the fast food industry
A concise overview of mercury, lead, cadmiun, tin and arsenic in food
A concise overview of mycotoxins in food
A concise overview of pesticides in food
A concise overview of polycyclic aromatic hydrocarbons (PAHs) in food
Retail Display of Poultry from Opened Gas Flushed Packs
This factsheet gives advice on the safe handling and use of eggs.
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