A new natural blue colour, Everzure Galdieria received a ‘positive scientific opinion’ from the European Food Safety Authority (EFSA) in March 2026. The review confirms the safety of blue galdieria extract for use as a food colour additive, positioning the ingredient...
In a paper published in the journal Cardiovascular Toxicity by a team from Mexico, the potential impact of long-term exposure to the white colouring titanium dioxide (E171) in rats led to heart dysfunction and the authors suggest that prolonged exposure to E171 could...
It is ten years since the World Health Organisation (WHO) declared that processed meat was carcinogenic to humans and on October 24th the UK group ‘Coalition Against Nitrites’ alongside four of the original authors of the 2015 report from WHO and the International...
Cognition refers to a person’s ability to learn think, understand and remember and provides us with memory and decision-making capacity. A paper recently published in the journal Neurology reported on data from a longitudinal observational study of civil servants aged...
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