The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have published new guidance from the FSA’s Cell-Cultivated Products Sandbox, covering regulatory authorisation, growth media and toxicology assessment.

As cell-cultivated foods develop, questions around product identity, composition, traceability and verification will be important considerations.

FAN has previously highlighted FSA research examining…

Algae are growing in popularity as an alternative protein source. Because algae-based foods undergo drying, grinding, and extraction during processing, morphological identification of raw materials becomes almost impossible, increasing the risk of substitution with lower priced species and the unintended incorporation of allergenic species.

In…

In this study (open access), a UHPLC-QToF-MS method was used to quantify 15 desulfoglucosinolates (GSLs) in Brassica vegetables and pungent species.  The authors modelled a GSL profile for each species.  They report that authenticated plants displayed distinct group–specific profiles. Kale,…

The adulteration of ground cinnamon (particularly the substitution or dilution of “true” cinnamon with cheaper species such as cassia bark) has been high on many vulnerability risk registers for the past few years.  This has driven the development of classification models (“chemometrics”) built from Machine Learning trained on spectral signatures from reference samples of pure and…